Harvest Pumpkin Pie
Capture the essence of autumn with this delectable Harvest Pumpkin Pie, a must-have for your seasonal baking repertoire. Made with creamy pumpkin puree and warmly spiced with cinnamon, ginger, nutmeg, and cloves, this pie delivers the perfect balance of sweetness and spice. A mixture of heavy cream, whole milk, and vanilla extract adds a velvety richness to the filling, all nestled within a golden, flaky 9-inch pie crust. Ideal for Thanksgiving or any fall gathering, this classic dessert pairs beautifully with a dollop of whipped cream. With just 20 minutes of prep and straightforward baking instructions, this recipe makes autumnal comfort accessible for bakers of all levels. Bake this Harvest Pumpkin Pie and fill your home with the irresistible aroma and flavor of fall!
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Mix until smooth.
Stir in the ground cinnamon, ginger, nutmeg, cloves, and salt to incorporate the spices evenly.
Add the eggs to the mixture one at a time, whisking well after each addition.
Slowly stir in the heavy cream, whole milk, and vanilla extract until the filling is smooth and well combined.
Prepare your unbaked 9-inch pie crust by placing it in a pie dish. Trim and crimp the edges as desired.
Pour the pumpkin filling into the prepared crust, spreading it evenly.
Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C).
After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Slice and serve with whipped cream, if desired. Enjoy your Harvest Pumpkin Pie!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 209.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 404 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1427 mg | 30% | |
*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.
