This classic Thanksgiving pumpkin pie offers a rich, spiced filling in a flaky homemade crust, perfect for celebrating the holiday with family and friends.
Ingredients
- 1 1/2 cups pumpkin puree (fresh or canned)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs beaten
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- 1 pie 9-inch pie crust homemade or store-bought
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9-inch pie pan with pie crust, trim edges and crimp decoratively.
- Blind bake the crust by covering with parchment paper and filling with pie weights or dried beans, bake for 10 minutes, then remove weights and paper, bake for another 5 minutes.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Beat in the eggs until fully incorporated.
- Add heavy cream and vanilla extract, mix until smooth and combined.
- Pour the filling into the partially baked pie crust.
- Bake for 50-55 minutes until the filling is set but slightly jiggly in the center.
- Remove from oven and allow to cool completely on a wire rack before serving.
Notes
For best flavor, use fresh or high-quality canned pumpkin puree. Do not overbake to keep a creamy texture. Refrigerate leftovers covered for up to 4 days.