Description
Warm cinnamon and ginger swirl through a silky pumpkin custard, all nestled in a crisp, buttery crust. Each bite offers a cozy balance of sweet and spice, perfect for crisp autumn gatherings.
Ingredients
- 1 9-inch pie crust
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl whisk together pumpkin puree, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, and vanilla until smooth.
- Place the pie crust on a baking sheet and pour the pumpkin filling into the crust, smoothing the top.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C).
- Continue baking for 40–45 minutes more, or until the center is just set and a knife inserted near the center comes out clean.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour.
- Refrigerate the cooled pie for at least 2 hours before slicing and serving.
Notes
- For best texture chill pie for at least 2 hours before serving
- Use homemade crust for extra flakiness or store-bought for convenience
- Adjust spices to taste or add a pinch of cardamom for warmth
- Store leftover pie covered in the refrigerator for up to 3 days