Pumpkin pie almost feels like a promise every holiday season. It's warm spices hit first, followed by the creamy filling and just-right hint of sweetness. Every slice brings back memories of laughter and full kitchens. A good pie never tastes bland; a smooth custard and a golden crust tell you someone cares. The best ones feel both simple and special, making the meal complete. When the table fills with family, pumpkin pie has a way of tying it all together.
Ingredients
15ozpumpkin pureefresh or canned
¾cuppacked brown sugar
2large eggs
1cupheavy cream
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonground cloves
¼teaspoonsalt
Optional: whipped creamground cinnamon for garnish
Method
Note: You can use either use a store-bought 9-inch pie shell or you can prepare a pie crust: My favorite pie crust recipe is available at How to Make Pie Crust: The Complete Guide.
In a large bowl, whisk together 15 oz pumpkin puree, ¾ cup brown sugar, 2 large eggs, 1 cup heavy cream, all spices, and salt.
Stir by hand or use a whisk; avoid over-mixing, which can cause cracks later.
Pour the filling into the crust. Start baking at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 40 to 45 minutes. The edges of the crust should be golden, and the center should wobble slightly, not ripple.
Insert a thin knife about an inch from the crust edge. It should come out clean. The middle will finish setting as the pie cools on a rack.
Cool on a wire rack for at least 2 hours to finish setting the custard. For neat slices, dip a sharp knife in hot water before cutting.
For soft peaks, whip 1 cup cold heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract. Top slices with a dollop and a dusting of cinnamon for visual appeal.
