Classic Pumpkin Pie with a Velvety Cream Twist
Ingredients
- 1 ½ cups pumpkin purée
- 1 cup heavy cream
- ½ cup half and half
- ½ teaspoon salt
- ½ cup sugar
- ¼ cup brown sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 pre-made pie crust (9-inch)
Instructions
1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust and crimp the edges for a decorative look. Set aside.
3. Blend the Mixture: In a large mixing bowl, combine the pumpkin purée, heavy cream, and half and half. Whisk until the mixture is smooth.
4. Sweeten and Flavor: Add the salt, sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger to the pumpkin mixture. Stir until all the ingredients are fully combined.
5. Incorporate the Eggs: Crack the eggs into a separate bowl and whisk them lightly. Add the eggs to the pumpkin mixture and whisk until smooth.
6. Fill the Crust: Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
7. Bake the Pie: Place the pie in the center of the preheated oven. Bake at 425°F (220°C) for 15 minutes.
8. Adjust the Temperature: Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
9. Cool the Pie: Remove the pie from the oven and let it cool on a wire rack. Allow the pie to reach room temperature before serving.
10. Serve: Slice the pie and serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Total Time
PT1H30M
1 hour 30 minutes
Type of Dish
Dessert
Keywords
Pumpkin Pie, Thanksgiving Dessert, Creamy Pumpkin Pie, Holiday Sweets, Oven-Baked Desserts, Autumn Recipes, Comfort Food, Classic Desserts, Pumpkin Spice, Homemade Pie
Recipe Yield
Feeds 4 adults
Calories
Approximately 2050 total calories
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