Creamy Pumpkin Pie
This classic, velvety pumpkin pie features a rich, spiced custard filling balanced by a flaky, buttery crust. By utilizing a specific ratio of heavy cream and evaporated milk with a hint of cornstarch, this recipe ensures a smooth, crack-free surface and a perfect set. It is the ultimate autumn dessert, designed to provide consistent, professional-grade results for your holiday gatherings.
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
15 oz Pumpkin Puree
1 cup Heavy Cream
1/2 cup Evaporated Milk
3 Large Eggs
3/4 cup Granulated Sugar
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 tbsp Cornstarch
1 Pie Crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Roll out the pie dough and press it into a 9-inch pie dish.
Trim and crimp the edges, then chill the crust for 20 minutes.
Whisk the eggs, sugar, pumpkin puree, spices, salt, and cornstarch in a large bowl.
Slowly whisk in the heavy cream and evaporated milk until the mixture is smooth.
Pour the filling into the prepared crust.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce heat to 350 degrees Fahrenheit.
Bake for an additional 35 minutes until the center has a slight jiggle.
Remove from the oven and cool completely before serving.
Notes
Ensure you use pure pumpkin puree, not pre-mixed pie filling. Using room temperature eggs helps achieve a better emulsification. If using a homemade crust, ensure it is fully chilled to prevent shrinkage. Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://itisrecipes.com/creamy-pumpkin-pie/