Introduction
There is something deeply comforting about the first cool breath of fall — the leaves turning gold, the scent of cinnamon in the air, and the craving for something both homey and indulgent. This pumpkin pie captures that moment. With a crisp and buttery single crust, a luxuriously creamy pumpkin filling warmed by cinnamon, nutmeg and ginger, and just the right hint of salt to lift the sweetness — it’s an ode to autumn, baked to perfection. Whether you’re preparing for holiday guests or simply indulging in a quiet evening at home, this pie promises warmth, nostalgia, and satisfaction in every forkful.
Why You’ll Fall in Love with This Pie
- Homestyle elegance, minimal fuss. One crust to roll, one bowl to whisk — no multi-layered pastries needed yet the result feels refined.
- Flavor depth without complexity. The pumpkin puree becomes velvety when combined with eggs and heavy cream; the trio of cinnamon, nutmeg and ginger brings aromatic warmth, while the salt balances sweetness beautifully.
- Textural delight. A crisp, golden crust meets a silky smooth filling — the contrast is part of the joy.
- Versatile for any occasion. This isn’t just for holiday dinners; it works equally well for cozy family nights, casual get-togethers or even as a baking project with friends or children.
Ingredients (for one 9-inch pie, approx. 8 servings)
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 3 large eggs (use all three)
- 1¼ cups heavy cream
- 1 cup granulated sugar
- 1 (15-ounce) can of pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- ¾ teaspoon kosher salt
(Note: To create a “seal” for the crust, one egg white is reserved and brushed on the crust’s base before filling.) [This is a little extra step many skip, but it helps keep the crust crisp.]
Step-by-Step Preparation
1. Preheat & Prepare the Crust
Preheat your oven to 425 °F (≈ 220 °C). Meanwhile, roll out the pie dough to about ¼-inch thickness and gently fit it into your 9-inch pie plate. Flute or crimp the edges for a pretty finish. Chill the crust while you mix the filling—this helps maintain shape and prevents shrinkage.
2. Mix the Filling
In a large mixing bowl, whisk together the eggs (yolks + whites) until smooth. Add the heavy cream, sugar, pumpkin puree, cinnamon, nutmeg, ginger and salt. Whisk until fully combined and silky. No lumps should remain. The deep orange hue and fragrant spice blend are the hallmarks of this filling.
3. Brush the Crust (Optional but Worth It)
Take the reserved egg white and brush the base of the chilled crust. This creates a thin seal that helps prevent the crust from becoming soggy once the filling goes in—a small step that pays off.
4. Fill and Bake
Pour the pumpkin mixture into the prepared crust. Place in the preheated oven and bake at 425 °F for 15 minutes. Then reduce the temperature to 350 °F (≈ 175 °C) and continue baking for another 30 minutes. If the crust edge browns too fast, tent it with foil. At about one hour total, the filling should still jiggle slightly at the center — it will set as it cools.
5. Cool and Serve
Allow the pie to cool for at least 2 hours at room temperature, or better still overnight in the fridge. This resting time ensures the filling fully sets into a creamy, sliceable texture. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Serving Suggestions
- A simple dusting of cinnamon or a sprig of fresh rosemary elevates the presentation.
- Pair with a warm cup of spiced cider or coffee for a full autumn-flavored moment.
- For a gathering, slice into modest wedges so your guests can savor the flavor without feeling overly indulgent.
Tips & Tricks
- Ensure your crank-out crust is evenly thick—thin spots lead to uneven baking.
- Use pure pumpkin puree, not canned “pie filling,” to control sweetness and texture.
- Don’t skip the initial high-heat bake: it helps the crust set before the filling fully develops.
- If you notice the crust edge turning too dark, cover with foil for the remainder of baking.
- Freshly grate your spices if you can—especially nutmeg—this elevates the aroma and taste.
Variations & Alternatives
- Spice play: Add a pinch of allspice or a dash of ground cloves for a deeper holiday flavor.
- Crust swap: Try a gingersnap or graham-cracker crust for a crunchy twist and extra sweetness.
- Dairy-free version: Replace heavy cream with full-fat coconut milk or almond-milk creamer.
- Reduced sugar: Use maple syrup or honey in place of part of the sugar, adjusting to taste and texture.
- Mini pies or tartlets: Use smaller tart pans for individual servings—perfect for parties.
Frequently Asked Questions
Can I use frozen pumpkin puree or fresh-roasted pumpkin?
Yes — fresh-roasted and pureed pumpkin works beautifully (just ensure you cook off extra moisture). If using frozen, thaw and drain any excess liquid before measuring.
Does the filling need to be completely firm when done baking?
No — it should still have a gentle wobble at the center when taken from the oven. It will firm up as it cools. If you wait until it’s fully firm in the oven, the risk is over-baking and cracking.
How far ahead can I make this pie?
You can bake it the day before. After it cools, cover it and refrigerate. Bring to room temperature or serve slightly chilled. The flavor often improves overnight as the spices deepen.
How long does it keep?
Stored in an airtight container in the fridge, it stays delicious for about 3–4 days. For best texture, serve within that window.