Description
From its smooth texture to its perfectly spiced rich flavor, this Perfect Pumpkin Pie is simply the best!! I make this in an easy homemade pie crust and serve it with a dollop of whipped cream. An absolute must for your Thanksgiving dessert table!
Ingredients
Scale
FOR THE PIE CRUST
- Homemade Pie Crust – A double pie crust recipe. Enough for the deep dish pie and decorative leaves. Here’s the recipe I used. Since this is a deep dish pie, you will use about 2/3 of the dough for the standard pie crust on this recipe. You can use the rest for the leaves.
FOR THE PIE FILLING
- 1 can pumpkin puree, 15 ounces (not pumpkin pie filling)
- 1 1/4 cup cups heavy whipping cream or half & half
- 3 large eggs
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 tablespoon all-purpose flour
FOR THE WHIPPED CREAM (optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon nutmeg
Instructions
FOR THE PIE CRUST
- Preheat oven to 375 degrees.
- Partially pre-bake the pie shell. This means partially baking the pie shell to ensure the bottom crust is baked through when the pie is finished baking. If using a store-bought pie shell, thaw for 20 minutes. If using a homemade pie shell, refrigerate the pie shell for 20 minutes. Place a piece of foil or a crumpled piece of parchment paper inside of the pie shell. Add pie weights or beans. Bake for 15 minutes. Remove pie weights and bake 5 more minutes, and remove from oven. Option 2: Fully bake the pie shell. Once you remove the pie weights, place the pie shell bake in the oven for an additional 15 to 20 minutes or until it’s golden brown.
FOR THE PIE FILLING
Raise oven temperature to 425 degrees.
- Add all ingredients to a large mixing bowl. Using an electric mixer mix ingredients on medium speed for approximately one minute until all ingredients are well combined.
- Pour the filling into the parbaked pie shell. Place foil around edges of pie shell to prevent over-browning.
- Bake the pie for 15 minutes at 425 degrees and reduce heat to 350 degrees. Bake for an additional 25 to 30 minutes until pie is slightly wobbly in the center. Note: The eggs will continue to cook in the pie after you remove it from the oven and the center will set as it cools. Baking the pie until the center is totally set is overbaking the pie and cracks will form in the pie.
- Transfer pie to a wire rack to cool completely before refrigerating.
FOR THE WHIPPED CREAM (optional)
- Add the whipping cream to a mixing bowl. Using an electric mixer, mix the whipping cream on medium speed for about one minute until it begins to slightly thicken. Add the powdered sugar, vanilla, and nutmeg. Mix on high speed until soft peaks form, about 30 seconds, or longer if you prefer stiff peaks.
- Refrigerate until serving pie. Place a dollop of whipped cream on each slice of pie when serving.
FOR DECORATIVE LEAVES (optional)
See notes above recipe.
Notes
- Pie can be made up to two days in advance. Place covered in a refrigerator.
- You can make the pie filling a day prior to making the pie. This gives the spices more time to blend and enhances the flavor of the filling.
Notes
- Pie can be made up to two days in advance. Place covered in a refrigerator.
- You can make the pie filling a day prior to making the pie. This gives the spices more time to blend and enhances the flavor of the filling.
- The pie crust can be made the day prior as well, but don’t pour the filling into the pie shell until you’re ready to bake it.
- Pumpkin pie freezes well for up to three months. Thaw overnight in the refrigerator.