A silky smooth pumpkin pie with warm spices and a buttery crust — topped with homemade whipped cream for the perfect Thanksgiving finale.
| Prep Time | 20 minutes | Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes | Servings | 8 |
| Difficulty | Medium | Calories | 320 per slice |
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Whipped cream, for serving
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 425°F. Place pie crust in a 9-inch pie pan and crimp edges.
Step 2: Mix Filling
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cream, and spices until smooth.
Step 3: Fill and Bake
Pour filling into pie crust. Bake for 15 minutes, then reduce oven temperature to 350°F and bake 40 minutes longer, or until center is set.
Step 4: Cool and Serve
Let pie cool completely before slicing. Top with whipped cream just before serving.
Recipe Notes
🥧 Crust: For extra flaky crust, chill dough before rolling and blind bake if you prefer crisp edges.
🍂 Spice Blend: Adjust cinnamon and nutmeg to taste, or use pumpkin pie spice for convenience.
🕒 Make-Ahead: Can be baked 1–2 days in advance and refrigerated.
🎯 Pro Tip: Let pie cool at room temperature for at least 2 hours before refrigerating to prevent condensation on the surface.
