Fluffy Pumpkin Pie
Experience the magic of autumn with this decadent Fluffy Pumpkin Pie, a creamy twist on a classic dessert! This recipe combines the rich warmth of pumpkin puree with an irresistible blend of cinnamon, ginger, and nutmeg, creating a perfectly spiced filling that's made extra luscious with the addition of heavy whipping cream. The smooth, airy texture is complemented by a buttery, golden-baked crust, making every bite melt in your mouth. With only 20 minutes of prep time, this pie bakes to perfection with a delightful balance of sweetness from granulated and brown sugar. Serve it chilled and topped with a dollop of whipped cream for a show-stopping finish at your holiday table or cozy fall gathering. Don't miss out on this ultimate spiced pumpkin pie recipe—perfectly simple, perfectly fluffy, and undeniably delicious!
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Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 1.5 teaspoons Ground cinnamon
- 1 teaspoons Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 1 cups Evaporated milk
- 0.5 cups Heavy whipping cream
- 1 9-inch Prepared pie crust
- 1 cups (optional, for serving) Whipped cream
Instructions
Preheat your oven to 425°F (220°C). Place the oven rack in the center position.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until well incorporated.
Stir in the vanilla extract and eggs, one at a time, mixing well after each addition.
Gradually add the evaporated milk and heavy whipping cream, stirring until the mixture is smooth and creamy.
Place the prepared 9-inch pie crust into a pie dish, ensuring it is evenly pressed into the edges. Trim any excess dough, leaving a 1/2-inch overhang, and crimp the edges if desired.
Pour the pumpkin filling into the pie crust, spreading it out evenly with a spatula.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack, about 2 hours.
Once cooled, refrigerate the pie for at least 1 hour before serving to ensure the filling sets nicely.
For a fluffy, indulgent topping, serve with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 30.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
