Silky Pumpkin Pie
Indulge in the ultimate autumnal treat with this Silky Pumpkin Pie, a luscious dessert that makes every bite feel like a warm hug. Featuring a perfectly golden, blind-baked pie crust and a creamy, spice-filled pumpkin filling, this pie balances flavors of cinnamon, ginger, nutmeg, and cloves with just the right touch of sweetness. The filling's ultra-smooth texture is achieved with a blend of heavy cream, whole milk, and eggs, creating a rich custard that melts in your mouth. Perfect for holiday celebrations or cozy evenings, this pie is easy to make and even better when topped with a dollop of whipped cream. With a prep time of 20 minutes and a bake time of just under an hour, this show-stopping dessert is an effortless crowd-pleaser that’s destined to be the star of your Thanksgiving table!
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Recipe Information
Ingredients
- 1 9-inch pie crust, pre-made or homemade
- 1.75 cups pumpkin puree
- 0.75 cups heavy cream
- 0.25 cups whole milk
- 2 large eggs
- 1 large egg yolk
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.125 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Place the oven rack in the middle position.
Roll out the pie crust on a lightly floured surface, if not already prepared. Fit it into a 9-inch pie dish, trimming any excess and crimping the edges.
Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 12 minutes, then remove the parchment and weights and bake for another 5 minutes until lightly golden. Set aside to cool.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and light brown sugar until smooth.
Add the eggs and egg yolk, one at a time, whisking after each addition.
Pour in the heavy cream, whole milk, and vanilla extract. Stir until fully combined.
Add the ground cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly to ensure the spices are evenly distributed.
Pour the pumpkin filling into the pre-baked crust, spreading it evenly with a spatula.
Bake the pie in the preheated oven for 45-50 minutes, or until the center is set but still has a slight jiggle.
Remove the pie from the oven and let it cool completely at room temperature. This allows the filling to set and develop its silky texture.
Refrigerate the pie for at least 2 hours before serving for best results. Serve with a dollop of whipped cream or a sprinkle of cinnamon if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.0 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 208 mg | 4% | |
*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.
