Delicious Pumpkin Cream Pie
- Total Time: 1 hour 25 mins
- Yield: 8 1x
Description
The quintessential holiday pie is guaranteed to lift anyone’s December spirit to new heights.
Ingredients
- Pie Crust (homemade or store bought)
- 3 cups (720 ml) canned pumpkin
- 3/4 cup (180 ml) sugar
- 1/2 tsp salt
- 1/2 tsp grated nutmeg
- 1 tsp cinnamon
- 1/2 tsp powdered ginger (or 1 tsp fresh grated ginger)
- 3 large eggs, lightly beaten
- 1 cup (240 ml) heavy cream
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- If using a homemade crust, roll out crust and place into pie dish. Prick holes in the crust all around with a fork to prevent bubbles. Add pie weights. Blind bake (bake with no batter) the crust for 10 minutes at 450. Remove the weights and reduce heat to 375 and bake for another 10 minutes. Remove from oven and set aside.
- Preheat oven to 425 degrees Fahrenheit.
- Combine remaining ingredients in a mixing bowl. Blend well over medium speed. Pour the mixture into the prepared pie shell and place in the oven.
- Bake for 15 minutes. Reduce heat to 325 degrees Fahrenheit. Check crust for signs of browning, if brown, cover. Bake for 45-55 minutes more, or until the center is just slightly jiggles when the pie is slightly jostled. You may want to check often after the 40 minute mark, as oven temperatures vary. Cool and serve.
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
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Frequently Asked Questions
Why does the recipe start at 425°F and then reduce the heat to 325°F?
The high initial temperature of 425°F for 15 minutes sets the crust and jump-starts the filling, then reducing to 325°F allows the custard of 3 eggs and 1 cup of heavy cream to cook through gently without curdling or cracking over the next 45–55 minutes. 
How do I know when the pie is ready to come out of the oven?
The instructions say the center should “just slightly jiggle” when the pie is gently jostled. Start checking often after the 40-minute mark at 325°F since oven temperatures vary. Let it cool completely before slicing.
Do I need to blind bake the crust?
Yes, if using a homemade crust. The instructions have you blind bake it first at 450°F for 10 minutes with weights, then at 375°F for another 10 minutes without weights before adding the filling. Store-bought crusts can go straight to the filling step.
