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Best Pumpkin Pie

Annalise, Completely Delicious

It’s not quite Thanksgiving without a slice of pumpkin pie topped with whipped cream. This is a classic, no-frills recipe that everyone is sure to love. It’s smooth and creamy, with a wonderful balance of pumpkin and autumn spices. Homemade pumpkin puree will yield a richer flavor, but canned pumpkin still produces great results.
1 hr 15 min Prep Time
1 hr 5 min Cook Time
  • Prep Time: 1 hr 15 min
  • Cook Time: 1 hr 5 min
  • Servings: 8-10 servings

Servings: 8-10 servings

Ingredients

  • 1 butter pie crust recipe, thawed
  • 2 cups (1 15-oz can) pumpkin puree
  • 3 large eggs
  • 1 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cup heavy cream

Instructions

Step 1

Roll out one disk of pie crust into approximate 12-inch circle. Transfer to 9-inch pie dish. Fold edges over and crimp as desired. Freeze for 30 minutes. While pie crust is in freezer, preheat oven to 400°F.

Step 2

Line pie crust with buttered foil and fill with pie weights, uncooked rice or dried beans. Prebake crust just until it appears set, about 20 minutes. Let cool 5 minutes then remove weights and foil. Reduce oven temperature to 375°F.

Step 3

In large bowl, whisk together pumpkin puree, eggs, sugar, salt, cinnamon, ginger, nutmeg and cloves. Whisk in heavy cream. Pour mixture into prebaked pie crust and bake until center no longer sloshes when gently shaken, but still jiggles, about 45-50 minutes. Do not over bake.

Step 4

Turn off oven and leave oven door slightly ajar with pie still inside. Cool to room temperature inside the oven. The pie will finish setting as it cools, and cooling it down slowly prevents cracking. Serve pie warm or at room temperature with whipped cream, if desired. Store leftovers in the fridge.

Step 5

Note: This recipe only uses one half of the pie crust recipe. Store other half for another use, in the fridge for up to 5 days and in the freezer for up to 2 months.