Ingredients
Scale
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 pre-baked pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- If using store-bought crusts, follow package instructions for pre-baking until golden brown.
- In a large mixing bowl, combine 1 ½ cups pumpkin puree, ¾ cup granulated sugar, 3 large eggs (beaten), 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ½ teaspoon salt.
- Use an electric mixer on medium speed until everything is well blended and smooth—about two minutes of joyful mixing.
- With your mixer on low speed, gradually pour in 1 cup of cold heavy cream into your filling mixture.
- Beat until combined.
- Carefully pour your luscious filling into the pre-baked pie crust.
- Place your filled pie on a baking sheet and bake in the preheated oven for about 45-50 minutes or until set around the edges but slightly jiggly in the center.
- Let your pie cool completely on a wire rack before serving.
- Garnish with whipped cream or sprinkle some cinnamon on top before slicing into those silky pieces of heaven.
Notes
Store leftover pie in refrigerator.
Reheat slices gently in microwave.
Top with whipped cream garnish.
Use fresh pumpkin for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg