Tastiest Pumpkin Pie Recipe

My tastiest pumpkin pie recipe is packed with classic fall flavors that are perfect for the holidays. It’s smooth, creamy, and thick – it’s everything you’d want in a pumpkin pie.

My tastiest pumpkin pie recipe is packed with classic fall flavors that are perfect for the holidays. It's smooth, creamy, and thick - it's everything you’d want in a pumpkin pie.

Ingredients to make the tastiest pumpkin pie

Pie crust – Prepare your pie crust whether you are making it from scratch or using premade pie crust. I like to prebake mine for a few minutes so it doesn’t turn out soggy. Heavy fillings like pumpkin can stop the bottom of the crust from cooking all the way through.

Pumpkin – fresh or canned? I like using canned pumpkin purée. It’s easier to work with and saves you time. You can give fresh pumpkin if you’re up for the extra work.

Heavy cream – Helps create the rich and smooth texture

My tastiest pumpkin pie recipe is packed with classic fall flavors that are perfect for the holidays. It's smooth, creamy, and thick - it's everything you’d want in a pumpkin pie.

How to make the tastiest pumpkin pie

Making the tastiest pumpkin pie is simple to make even if you’re not the best baker. You can’t go wrong with this pumpkin pie recipe.

  • Prepare the pie crust. Place it in your baking dish and tuck in the edges with your fingers to make the ridges. Cover the edges with foil and fill it with pie weights or dried beans then pre-bake for 5-10 minutes.
  • In a medium bowl mix together the pumpkin purée, eggs, brown sugar, cinnamon, ginger, nutmeg, salt, cloves, heavy cream, and milk until everything is combined.
  • Pour the pumpkin mixture into the pie crust. Don’t overflow it. Keep the edges covered.
  • Bake for 55-60 minutes. 10- 15 minutes near the end of baking remove the foil and let the crust get brown. Keep checking with a toothpick till it comes out clean.
  • Transfer to a wire rack and cool for 2 hours. Garnish with pecans, dried cranberries, and pumpkin seeds.
My tastiest pumpkin pie recipe is packed with classic fall flavors that are perfect for the holidays. It's smooth, creamy, and thick - it's everything you’d want in a pumpkin pie.

How to store pumpkin pie

You can freeze pumpkin pie for up to 2 months. Once the pie has completely cooled down place in an airtight container and freeze. When you’re ready to eat, thaw it overnight in the fridge.

Keep the pumpkin pie stored in the fridge for “everyday” eating.

More pumpkin recipes:

Pumpkin bars with cream cheese frosting

Tastiest Pumpkin Pie Recipe

Tastiest Pumpkin Pie Recipe

My tastiest pumpkin pie recipe is packed with classic fall flavors that are perfect for the holidays. It's smooth, creamy, and thick – it's everything you’d want in a pumpkin pie.
Course Dessert
Cuisine American

Ingredients
  

  • 1 pie crust
  • 1 can pumpkin puree 15 oz
  • 3 eggs
  • 1 ¼ cups brown sugar packed
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • tsp ground cloves
  • 1 cup heavy cream
  • ¼ cup milk
  • Pecan,Pumpkin seeds, dried cranberries to Garnish

Instructions
 

  • Preheat oven to 375°
  • Prepare the pie crust. Place it in your baking dish and tuck in the edges with your fingers to make the ridges. Cover the edges with foil and fill it with pie weights or dried beans then pre-bake for 5-10 minutes.
  • In a medium bowl mix together the pumpkin purée, eggs, brown sugar, cinnamon, ginger, nutmeg, salt, cloves, heavy cream, and milk until everything is combined.
  • Pour the pumpkin mixture into the pie crust. Don't overflow it. Keep the edges covered.
  • Bake for 55-60 minutes. 10- 15 minutes near the end of baking remove the foil and let the crust get brown. Keep checking with a toothpick till it comes out clean.
  • Transfer to a wire rack and cool for 2 hours. Garnish with pecans, dried cranberries, and pumpkin seeds.
Keyword fall desert, pie, pumpkin


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