This Thanksgiving holiday classic dessert is the best pumpkin pie recipe! The heavy cream filling is creamy and rich in texture with the autumn warm spices fills your home with a warm hug. Simply mix the ingredients and add it to your prepared pie crust and bake!
I am surprised I haven’t posted my pumpkin pie recipe by now, but it is here and it is the BEST! This is a holiday classic dessert I serve at our Thanksgiving table every year and we seem to love it more! The filling is made with heavy cream, making it so creamy and rich in texture. Simply mix the ingredients and add it to your prepared pastry crust.
I have been making pies for many years with success and this pumpkin pie is with no exception. It has the right balance of the rich autumn warm spices, texture is creamy with a flaky buttery crust.
When fall arrives so does a fresh pumpkin pie to add to your dessert menu. Loaded rich warm autumn spices are combined with pumpkin puree and heavy cream creates a perfect texture, most delicious pumpkin pie. the best results for this most delicious, perfect texture best results for the best that makes up this delicious pie and it’s made with heavy cream for best results.
INGREDIENTS
PIE CRUST: I have used this PERFECT PIE CRUST RECIPE for years and everyone loves it! So it is light and so flaky. Store-bought pie crust can be easily substituted.
FILLING: consists of eggs, pumpkin puree, heavy cream, brown sugar and you can substitute with regular sugar but my favourite is fine raw sugar.
SPICES: you will need cinnamon, nutmeg, ginger and cloves; these are similar to all-spice but without the pepper and I like to add ginger to this pie.
INSTRUCTIONS
Prepare the pie crust and allow to rest for 30 minutes in the refrigerator or over night. On a lightly floured surface, roll out the dough to fit into the 9 inch pie plate with a 1/2 inch extension. Lay pie crust into the pie plate and prick the entire surface with a fork, then fold in the edges with scallop design or crimp the edges. Store-bought pastry pie dough can be used.
Preheat oven to 400℉. Line the crust with parchment paper and fill with dry beans or baking weights. If you don’t have baking weights or dry beans, pricking with a fork will help to reduce the crust from rising. Lightly brush the edges with egg wash if desired.
Bake for 15 minutes until the edges start to look dry and have a little colour to them. Remove the pie crust from the oven and carefully remove the parchment paper. Return the pie crust into the oven for another 5 minutes. (if you don’t use baking weights or dry beans, the total time is 15 minutes total in the oven for this step.) Remove and allow to cool. Then lower the temperature to 350℉.
Using a large bowl, whisk together sugar and spices. Add pumpkin, heavy cream and eggs, whisk until well combined. (avoid over whisking, as it will add too much air into the mixture creating cracks in your pie). Pour the filling into the pie plate.
Bake for 40-45 minutes. Remove from oven and place on cool rack. The center will be a little jiggly, that’s okay, it will finish baking while it sits. Allow to cool for an hour then cover and place in the refrigerator for up to 2 hours then serve or 2 days before serving.
Serve with whipping cream. Enjoy!
TO AVOID CRACKS: overbaking can cause crackers and it is recommended to remove the pie from oven at the set time and if the center is slightly jiggly, that’s okay, it will set while it is cooling down.
Overmixing can also cause cracks, when mixing the ingredients for the filling, whisk the eggs just enough that they are incorporated and well combined with the ingredients.
MAKE AHEAD: you can make this pumpkin pie 1-2 days ahead. Once it baked and cooled down, cover with plastic wrap. Just before serving remove from refrigerator and add whipped cream.
It has been a tradition in my family for as long as I remember to serve pumpkin pie for Thanksgiving. But MOM’S APPLE PIE was there on top of list of desserts for this occasion. We would serve a small slice of each so we can enjoy both of these delicious pies.
STORING AND FREEZE
Once you baked this pie and it has cooled, cover with plastic wrap and store refrigerator until you are ready to serve. You can make this pumpkin pie a day or 2 before serving. Just make sure you cover it well with plastic wrap. Then add the whipped cream before serving.
You can freeze a baked pumpkin pie for about 1 month. Make sure it is tightly covered with saran wrap and foil.
WHEN YOU MAKE THIS RECIPE…..PLEASE LEAVE A REVIEW. WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose 🙂
Pumpkin Pie Recipe
Ingredients
Equipment
Method
- If making homemade pie crust and using my recipe, reduce the amount in half to get 2 discs. Wrap each tightly in plastic or in a ziplock bag and allow to rest for 30 minutes in the refrigerator or over night. On a lightly floured surface, roll out the dough to fit into the 9 inch pie plate with a 1/2 inch extension. Lay pie crust into the pie plate and prick the entire surface with a fork, then fold in the edges with scallop design or crimp the edges.
- Preheat oven to 400℉. Line the crust with parchment paper and fill with dry beans or baking weights. If you don't have weights or dry beans, pricking the bottom with a fork will help to reduce the crust from rising. Lightly brush the edges with egg wash if desired.
- Bake for 15 minutes until the edges start to look dry and have a little colour to them. Remove the pie crust from the oven and carefully remove the parchment paper. Return the pie crust into the oven for another 5 minutes. (without baking weights or dry beans, 15 minutes total time for this step). Remove and allow to cool. Then lower the temperature to 350℉.
- Using a large bowl, whisk together sugar and spices. Add pumpkin, heavy cream and eggs, whisk until well combined. (avoid over whisking, as it will add too much air into the mixture creating cracks in your pie). Pour the filling into the pie plate.
- Bake for 40-45 minutes. The center will be a little jiggly, it will finish baking while it sits. Remove from oven and place on cool rack. Allow to cool for an hour then cover and place in the refrigerator for 2 hours then serve or up to 2 days before serving.
- Serve with whipping cream. Enjoy!