Classic Pumpkin Pie
This post is sponsored by the American Butter Institute.
I’ve confessed on my blog a few times about how I’m actually not a big fan of pumpkin. It seems blasphemous, I know, for a baking blogger to detest pumpkin desserts but that’s just the way it is.
The one exception I have is pumpkin pie on Thanksgiving. On this one particular day, I love a thin slice of pumpkin pie with a pile of whipped cream on top. Mmm mmm MMM! It’s a perfect ending to the holiday.
So here is a completely classic and unadulterated recipe for pumpkin pie, just the way I like it. It’s smooth and creamy, with great pumpkin flavor and warm spices, all baked into a flaky butter crust. Whether you’re a big fan or only an occasional indulger this is a pie we can all get behind. Just don’t forget the whipped cream!
Classic Pumpkin Pie
Ingredients
- 1 pie crust recipe
- 2 cups pumpkin puree (15-oz can, 425 grams)
- 3 large eggs
- 1 ¼ cup packed light or dark brown sugar (275 grams)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1 ¼ cup heavy cream (300 ml)
Instructions
- 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.
- 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.
- 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.
- 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.
NOTES
- 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.
- Makes one 9-inch pie.
Nutrition
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.
7 Comments on “Classic Pumpkin Pie”
This looks perfect, and nice and thick! I love me a sturdy pumpkin pie… it needs to hold LOTS of whipped cream.
This is literally what I’m most looking forward to this Thanksgiving!!!
You can never go wrong with a classic pumpkin pie at Thanksgiving. Beautiful!
After drooling over the Pumpkin Pie pictures, I turned to the recipe only to find it’s gone, they can’t find it, etc. Sigh. Anything you can do?
Hi Rosemary! Thanks for letting me know the link was no longer working. I’ve added the recipe here to the bottom of my post. Hope you like the pie!
This pie looks delicious – more pumpkiny than the evaporated milk version we always make. Would you say your version is denser and less custard like? It would make sense, the quantity of evaporated milk is 12 ounces vs. 10 ounces of heavy cream, and yours calls for 3 eggs, while the other versions uses 2.
I know for a baking blogger to detest pumpkin desserts but that’s just the way it is.