Pumpkin Pie
This one-bowl pumpkin pie combines a flaky crust with a smooth, spiced cream filling made from pumpkin purée, eggs, and warm autumn spices. The recipe includes proven techniques to prevent cracking and achieve a professional finish.
This one-bowl pumpkin pie combines a flaky crust with a smooth, spiced cream filling made from pumpkin purée, eggs, and warm autumn spices. The recipe includes proven techniques to prevent cracking and achieve a professional finish.
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In a large bowl, add the sugar, cinnamon, ginger, allspice, nutmeg, cloves, and kosher salt.
Whisk the dry ingredients together to combine.
Pour in the heavy cream, then add the eggs and pumpkin purée.
Whisk all ingredients together until the filling is smooth and fully combined.
Pour the pumpkin filling into a par-baked pie crust.
Carefully place the pie in an oven preheated to 350°F.
Bake for 50-55 minutes, or until the filling is puffed and still slightly wobbly in the center.
Remove from the oven and let cool on a wire rack.
Optional: While the pie is still slightly warm, decorate with baked pie crust cutouts, such as leaves.
Store covered in the refrigerator for up to 4 days. Reheat gently at 350°F for 10–15 minutes before serving. Pie can be frozen up to 2 months; thaw overnight in the refrigerator before reheating.
9-inch pie dish · stand mixer or hand mixer (optional but helpful for smooth filling)
Bake at the correct temperature, avoid overbaking, and let the pie cool gradually on a wire rack away from drafts. The filling should jiggle slightly in the center when removed from the oven.
Yes, canned pumpkin purée works perfectly in this recipe and is the standard ingredient used in most home recipes.
Pumpkin pie can be made up to 2 days ahead and refrigerated; reheat gently at 350°F for 10–15 minutes before serving.
The filling ingredients are mixed together in a single bowl before being poured into the crust, simplifying prep and cleanup.
Yes, substitute with evaporated milk or half-and-half for a similar texture, though heavy cream creates the richest, creamiest filling.
