This homemade Pumpkin Pie is a rich, creamy dessert packed with warm spices like cinnamon, ginger, nutmeg, and cloves. With a perfectly smooth pumpkin filling and a flaky pie crust, it’s the ultimate fall dessert. Whether you’re enjoying it during the holiday season or just craving the comforting flavors of autumn, this pumpkin pie is sure to delight!
Ingredients
| Pie Crust | Pieces | 1 |
| Pumpkin (canned) | Ounces | 15 |
| Eggs | Pieces | 3 |
| Heavy Cream | Cups | 1 |
| Half and half | Cups | 1/4 |
| Cinnamon | Teaspoons | 2 |
| Ginger | Teaspoons | 1/2 |
| Nutmeg | Teaspoons | 1/4 |
| Cloves | Teaspoons | 1/4 |
| Cornstarch | Tablespoons | 1 |
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the canned pumpkin, eggs, heavy cream, half and half, and cornstarch until smooth.
- Add the cinnamon, ginger, nutmeg, and cloves to the pumpkin mixture, stirring until all the spices are well incorporated.
- Roll out your pie crust and fit it into a 9-inch pie dish. Trim the edges as necessary and crimp them as desired.
- Pour the pumpkin filling into the prepared pie crust, spreading it out evenly with a spatula.
- Bake the pie in the preheated oven for 45-50 minutes, or until the center is set and the crust is golden brown. If the edges of the crust are browning too quickly, cover them with foil.
- Remove the pie from the oven and allow it to cool to room temperature before serving.
- Slice and enjoy your creamy, spiced Pumpkin Pie!
Pumpkin pie
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