Pumpkin Pie

Pumpkin Pie. Linda Larsen
  • 80 mins
  • Prep: 25 mins,
  • Cook: 55 mins
  • Yield: Serves 8

This is a traditional recipe for pumpkin pie, which begins with solid pack canned pumpkin. Make sure you don't use pumpkin pie filling or the recipe won't work. Serve it with whipped cream flavored with sugar and a bit of cinnamon. It's the perfect recipe for the holidays, to serve after Thanksgiving or Christmas dinner.

There's nothing as wonderful as a simple and basic pie. There's a reason recipes like this one have lasted for decades; it is delicious and perfect. I wouldn't fiddle with this recipe too much; it's meant to be eaten just as it is, celebrating the fall harvest.

What You'll Need

  • 1 (9 inch) pie crust
  • 1 (15 ounce)  can solid pack pure pumpkin (NOT pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt

How to Make It

  1. Preheat the oven to 375 degrees F. Prepare the pie crust and set aside.
  2. Place the pumpkin, eggs, cream, brown sugar, and spices in the bowl of a food processor and process until smooth, or combine and beat well with mixer in a large mixing bowl. Pour the mixture into the prepared pie shell and place on a baking pan to catch any spills.
  3. Bake the pie at 375 degrees for 50 to 60 minutes or until the custard is set and the pie crust has browned, although the center will still look wet. A knife inserted about 1" from side of pan will come out almost clean.
  1. Place the baked pie on a rack to cool. Then cover and store in the refrigerator until serving time. Store any leftovers in the refrigerator.
  2. Serve with vanilla ice cream or whipped cream made by whipping 1 cup heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla.