Pumpkin Pie 
(American pumpkin pastry dessert)

Freshly baked homemade pumpkin pies
Image by benimoto

Like roast turkey and cranberry sauce, pumpkin pie is an essential part of any American Thanksgiving meal.

Pumpkin Pie

Pumpkin Pie

Course: Desserts, Pies and TartsCuisine: United States
Makes

1

9-inch pie, or 6 to 8 servings

Like roast turkey and cranberry sauce, pumpkin pie is an essential part of any American Thanksgiving meal.

Ingredients

  • Pumpkin puree — 2 cups, or 1 (15-ounce) can

  • Eggs, beaten — 2

  • Whipping cream, or evaporated milk — 1 1/2 cups

  • Brown sugar — 3/4 cup

  • Cinnamon — 1 teaspoon

  • Ground ginger — 1/2 teaspoon

  • Ground cloves — 1/4 teaspoon

  • Salt — pinch

  • 9-inch pie crust, unbaked — 1

Directions

  • 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.
  • Bake for 15 minutes, then turn heat down to 350°F and bake for another 45 to 50 minutes, or until a knife stuck in the middle comes out clean.
  • Remove from the oven and cool completely on a rack. Serve immediately or refrigerate. Pumpkin pie is usually served with a dollop of whipped cream.

Pumpkin Pie Notes and 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.

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