Recipe Index

Ingredients

• 1 homemade pie crust OR
• 1 9" store bought crust
• 1 3/4 cups pumpkin puree (, from 15 oz can or homemade puree )
• 2/3 cup sugar, white/granulated
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of nutmeg
• 1 1/3 cups cream, heavy / thickened (cold)
• 3 eggs

Method

1. Heat the oven to 350°F and have your homemade or store-bought 9 inch pie crust ready in its tin, blind baked first if it is homemade.
2. Warm the pumpkin puree in a saucepan over medium heat with the white sugar, salt, cinnamon, ground ginger, ground cloves and pinch of nutmeg, stirring regularly for 5 minutes once steam rises, so excess moisture cooks off and the spices bloom.
3. Scrape the spiced pumpkin mixture into a bowl and whisk in the heavy cream until smooth.
4. Whisk the 3 eggs in one at a time, mixing only just enough to combine them so the filling does not become aerated.
5. Pour the pumpkin filling into the crust and transfer the pie carefully to the oven.
6. Bake the pie for 45 to 55 minutes until the centre is set but still jiggles slightly and a toothpick pushed into the middle comes out clean but damp.
7. Cool the pumpkin pie completely for at least 4 hours before cutting it into slices.

Prep: 15 min · Cook: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data