Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- ¾ cup white sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- 1 cup heavy whipping cream
- ½ cup milk
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, combine the sugar, cinnamon, ginger, nutmeg, and salt.
- Blend in Pumpkin: Add the pumpkin puree to the dry ingredients and mix well.
- Add Eggs: Beat the eggs lightly in a separate bowl. Then, blend them into the pumpkin mixture.
- Incorporate Cream and Milk: Gradually stir in the heavy whipping cream and milk until the mixture is smooth.
- Prepare Pie Crust: Place your unbaked pie crust in a 9-inch pie pan. If you’re using a store-bought crust, follow the package instructions for thawing.
- Fill the Crust: Pour the pumpkin custard mixture into the pie crust. Be careful not to overfill.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes. The pie is done when the edges are set but the center is still slightly wobbly.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack. The pie will continue to set as it cools.
- Garnish (Optional): Serve each slice with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.
Notes
- Pumpkin Puree: Ensure you’re using pure pumpkin puree, not pumpkin pie filling which already contains spices and sugar.
- Spice Adjustments: Feel free to adjust the spices according to your taste. Some prefer a stronger cinnamon or ginger flavor.
- Pie Crust: For a homemade touch, consider making your pie crust from scratch. A buttery, flaky crust can elevate the overall taste.
- Baking Time: Oven temperatures can vary. Start checking your pie at 45 minutes to prevent overbaking.
- Cooling: Allow the pie to cool completely before slicing. This helps the custard set properly.