Maida Heatters Pumpkin Pie
Indulge in the warm, comforting flavors of Maida Heatters Pumpkin Pie, a timeless dessert that embodies the spirit of the fall season. This recipe features a buttery, flaky 9-inch pie crust filled with a silky, spiced pumpkin custard made from real pumpkin purée, heavy cream, and a medley of aromatic spices like cinnamon, ginger, nutmeg, and cloves. The perfect balance of sweetness from granulated and dark brown sugars enhances every bite, while a splash of vanilla adds an irresistible depth of flavor. With just 20 minutes of prep time, this pie bakes to perfection in an hour, filling your home with an inviting aroma. Whether served chilled or at room temperature, this holiday favorite is best topped with a dollop of fresh whipped cream. Perfect for Thanksgiving gatherings or cozy evenings, Maida Heatters Pumpkin Pie is a must-try centerpiece for your dessert table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 9-inch crust Pie crust (homemade or store-bought)
- 2 cups Pumpkin purée
- 0.75 cup Granulated sugar
- 0.25 cup Dark brown sugar
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 3 whole Large eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Pure vanilla extract
Instructions
Preheat oven to 425°F (220°C). Place the oven rack in the lower third to ensure even baking.
Roll out the pie crust to fit a 9-inch pie pan. Press it gently into the pan, trim the edges, and flute or crimp as desired. Chill the crust in the refrigerator while preparing the filling.
In a large mixing bowl, combine the pumpkin purée, granulated sugar, and dark brown sugar. Whisk until smooth and well blended.
Add the cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture. Mix thoroughly to evenly disperse the spices.
Beat the eggs in a separate small bowl, then add them to the pumpkin mixture. Stir until uniformly incorporated.
Gradually mix in the heavy cream, milk, and vanilla extract, stirring until the filling is silky and smooth.
Pour the pumpkin filling into the prepared pie crust. Lightly tap the pie pan on the counter to release any air bubbles.
Bake the pie at 425°F (220°C) for 15 minutes. Lower 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 allow it to cool completely on a wire rack. This can take about 2-3 hours.
Slice and serve at room temperature or chilled. Optionally, top with whipped cream before serving.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 234.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 477 mg | 37% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1595 mg | 34% | |
*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.
