Pumpkin Pie

Thanksgiving or Christmas dinner is never complete without a dose of pumpkin pie served with whipped cream.

Course Dessert, side

Cuisine American

Keyword Pie, pumpkin, pumpkin pie

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 152.9kcal

Preheat oven to 375 degrees F.
Combine the pumpkin puree, sugar, two eggs, one egg yolk, heavy cream, cinnamon, nutmeg, ginger, cloves, and salt.
Bake for 50 to 60 minutes or until set at 2" from the edge and slightly jiggly at the center.
Let the pie cool off completely before serving.
Top with whipped cream if desired.

I use canned pumpkin puree, but you can also make it with fresh pumpkin if you want. However, fresh pumpkin has a high water content, which may make the pie soggy. If you are using fresh pumpkins, you must strain them overnight or roast them to remove excess water.
If your pumpkin pie is too runny, you can add more eggs to hold it together.
Allow the pie to cool completely before refrigerating it. If it is not cool, excess moisture will rise to the top (weeping).
Don’t overbake it at too high a temperature. Remove the pie when it is still jiggly in the center. Overbaking can make it watery and curdled.
Use the right pan. For an even distribution of heat, I recommend glass pie plates. Also, you can see through the glass to monitor the color of the crust. The aluminum pans are also okay, but you might end up with a soggy bottom because the thin metal doesn't allow the pie to bake evenly.