Pumpkin Creamy Pie
Indulge in the velvety richness of Pumpkin Creamy Pie, a timeless dessert that encapsulates the cozy warmth of fall in every silky bite. This luscious pie combines smooth pumpkin puree, a blend of aromatic spices, and just the right touch of sweetness from granulated and brown sugars. Enhanced by a rich mixture of heavy cream, whole milk, and a hint of vanilla, the filling is irresistibly creamy, nestled in a flaky, golden pie crust. With a simple preparation that’s perfect for festive gatherings or weeknight treats, this pie bakes to perfection with a slightly wobbly center that sets into a flawlessly smooth finish. Serve it chilled or at room temperature with a dollop of fluffy whipped cream for a dessert that promises to be the star of your holiday table. Perfect for Thanksgiving, autumn celebrations, or whenever you crave comforting pumpkin desserts!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 large Eggs
- 240 milliliters Heavy cream
- 120 milliliters Whole milk
- 1 teaspoons Vanilla extract
- 1 9-inch Unbaked pie crust
- Whipped cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until well blended.
In a separate bowl, lightly beat the eggs. Add the beaten eggs, heavy cream, milk, and vanilla extract to the pumpkin mixture. Whisk until the filling is smooth and creamy.
Place the unbaked pie crust into a 9-inch pie dish. Carefully pour the pumpkin filling into the crust, spreading it evenly.
Place the pie on the middle rack of the preheated oven. Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggles in the center when gently shaken.
Remove the pie from the oven and allow it to cool completely at room temperature. The center will continue to set as the pie cools.
Once cooled, refrigerate the pie for at least 2 hours before serving to let it fully set.
Serve chilled or at room temperature with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 364.8 g | 133% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 222.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 438 mg | 34% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1419 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.
