Classic Spiced Pumpkin Pie
Active Time: 10 minutes | Total Time: 1 hour (plus cooling time) | Serves Serves 8
- 1 Flaky Pie Crust or Graham Cracker Crust recipe
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 3 large eggs
- ½ teaspoon pure vanilla extract
- 15-ounce can unsweetened pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup (packed) dark brown sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- for the whipped cream:
- 1 cup heavy cream
- 3 to 4 tablespoons confectioners sugar
Prepare the pie crust. Refrigerate until ready to use.
Heat the oven (with the oven rack in the lowest position) to 375°F.
In a 4-cup liquid measuring cup (or a medium bowl), measure the cream and milk. Crack the eggs into a small bowl (this way you can pick out any shells) then add them to the cream-milk mixture. Add the vanilla. Whisk together. Now whisk in the pumpkin puree.
In a large bowl, measure the granulated and brown sugars, cinnamon, ginger, nutmeg, cloves, and salt. Mix together with your fingertips, making sure to break up the small clumps of brown sugar.
Add the pumpkin mixture to the dry ingredients. Whisk together until well combined.
Place the prepared pie crust on a sheet pan near the stove. Pour the pie filling into the crust.
Bake until the edges of the filling are set and a little puffed but the center is still just a little wobbly, 55 to 60 minutes (it will continue to cook as it cools). Let cool for at least 2 hours before serving. Serve with whipped cream.
For the whipped cream, pour the heavy whipping cream into a medium bowl. Whisk until it starts to thicken then add the sugar (start with 3 tablespoons and taste. If you like it a little sweeter then add a little more). Whisk a little more until the cream is fluffy and light but not stiff.
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