United States | Desserts | Pumpkin | Fall | Thanksgiving | Baking

CC Benimoto
Pumpkin Pie Recipe

Pumpkin Pie

(American pumpkin dessert)

Yield: 8 servings


INGREDIENTS PREP AMOUNT
Pumpkin puree 2 cups, or 1 15-ounce can
Eggs beaten 2 each
Whipping cream, or evaporated milk 1 1/2 cups
Brown sugar 3/4 cup
Cinnamon 1 teaspoon
Ginger, ground 1/2 teaspoon
Cloves, ground 1/4 teaspoon
Salt pinch
 
Unbaked pie shell, 9" 1 each

METHOD

Basic Steps:  Mix → Fill → Bake
  1. Preheat oven to 400°F. In a large bowl, beat together the pumpkin, eggs, cream, sugar, spices and salt until smooth. Pour the pumpkin filling into the pie shell and tap on a countertop to smooth out the filling.
  2. Bake for 15 minutes, then turn heat down to 350°F and bake another 45-50 minutes, or until a knife stuck in the middle comes out clean.
  3. Remove from oven and cool completely. Serve immediately with whipped cream or refrigerate.

VARIATIONS

  • Making Your Own Pumpkin Puree: Jack-o-lantern pumpkins are usually too fibrous and watery to use for pies. Buy a sugar pumpkin instead and bake it as you would a butternut squash. Puree it, put it through a strainer and proceed with the recipe. (In fact, most of the canned puree you find in the store labeled pumpkin is actually butternut squash. Didn't know that, did you?)
  • Pâte brisée is the perfect homemade crust for this pie if you don't want to use store-bought. The recipe is here.

NOTES