Homemade Pumpkin Pie

Creamy, spiced, and perfectly sweet, this homemade pumpkin pie features a flaky crust and silky pumpkin filling. A classic dessert for any occasion!

Prep Time45

Cook Time1 33

Total Time2 18

Course: Pies, Tarts & Crumbles

Cuisine: American

Keyword: dessert, pie, pumpkin, pumpkin pie

Servings: - 10 slices

Calories: 282kcal

Author: Marsha

Ingredients

My Perfect Pie Crust*
3 large eggs
1 cup (200g) light brown sugar
15 oz (425g) canned pumpkin puree
1 cup (240ml) double/heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

Instructions

Prepare my Pie Crust through to step 6.
On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 9-inch pie dish.
Tuck the excess dough under the crust edge and mold together to form a thicker outer crust. Crimp the edges with a fork or your fingers.
Refrigerate for at least 30 minutes.
Preheat the oven to 190C/375F/Gas 5.
Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with baking beans. Make sure they’re fully distributed over the entire surface.
Bake for 15 – 20 minutes or until the edges of the crust are starting to brown.
Remove the paper and baking beans, prick holes all over the base with a fork, and bake for a further 7 – 8 minutes.
In a large mixing bowl, whisk together the eggs and sugar until combined.
Add the pumpkin, cream, vanilla, spices, and salt, and whisk until smooth and combined.
Pour the filling into the warm pie crust and bake for 15 minutes.
Turn the oven temperature down to 180C/350F/Gas 4 and bake for a further 40 - 50 minutes, or until the centre is just set. A small part of the centre will still be a little jiggly, but that's fine. It will continue to set as it cools.
TIP: If you find the crust is browning too much during baking, loosely cover the edges with foil, or use a pie crust shield.
Transfer the pie to a wire rack and allow to cool completely at room temperature for at least 3 hours.
Slice and serve with a dollop of whipped cream.

Notes

*My Homemade Pie Crust makes 2 crusts. Simply halve the recipe or freeze the other half for another use. Alternatively, you can buy an uncooked store-bought pie crust.

Storage: Leftovers can be covered tightly and kept in the fridge for up to 5 days.

Pumpkin pie also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

Make ahead: The pie dough can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before use.

You can also pre-bake the pie crust 3 days ahead of time. Simply follow through to step 8, allow to cool completely, then cover tightly and refrigerate until ready to fill.

The filling can also be made the night before. Cover and refrigerate overnight. No need to bring to room temperature before baking.

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