Pumpkin Pie

Classic homemade pumpkin pie with a creamy spiced filling and flaky crust. A timeless dessert for fall celebrations and holiday tables.

Course Dessert

Cuisine American

Keyword pumpkin pie

Prep Time 15

Cook Time 1 7

Total Time 1 22

Servings servings

Calories 355kcal

Preheat the oven to 375°F. Place the pie crust into a deep 9 inch pie pan at least 1 1/2 inches deep.
Line the crust with parchment paper and fill it two thirds full with pie weights. Bake for 10 to 15 minutes.
Remove the parchment and weights, then bake for another 5 to 7 minutes until lightly golden. Set aside to cool slightly.
In a large bowl whisk the eggs until smooth.
Add the brown sugar and whisk until no sugar lumps remain.
Add the cornstarch, cinnamon, ginger, salt, cloves, and nutmeg. Whisk until evenly combined.
Add the pumpkin puree and heavy cream and whisk until the filling is smooth and silky.
Pour the filling into the crust, filling it about three quarters full. Pour any extra into mini pie molds.
Tap the pie on the counter to release air bubbles and cover the outer crust with foil.
Bake for 55 to 60 minutes, or until the center is mostly set with a slight wobble.
Cool on a wire rack for 2 hours. Refrigerate if not serving right away.

Substitutions: Use a dairy free heavy cream alternative if needed for allergens. Ensure your pie crust is dairy free if required.
Storage: Refrigerate covered for up to 4 days. Freeze baked or unbaked. For freezing unbaked pies, parbake the crust, add the cooled filling, freeze solid, then bake from frozen at 375°F, adding extra time until set.