Pumpkin Pie
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(32)
Ingredients
12 servings
- 1 homemade pie crust OR
- 1 9"/22.5cm store bought crust
- 1 3/4 cups pumpkin puree (, from 15 oz/425g can or homemade puree (Note 1)
- 2/3 cup (145g) sugar, white/granulated
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of nutmeg
- 1 1/3 cups (330 ml) cream, heavy / thickened (cold)
- 3 eggs
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Preparation
Step 1
Pie Crust
Step 2
If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
Step 3
If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).
Step 4
Pie Filling
Step 5
Preheat oven to 170°C / 335°F (150°C fan).
Step 6
Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).
Step 7
Remove from stove and scrape into a bowl. Add cream, whisk.
Step 8
Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
Step 9
Pour into Pie Crust, transfer to oven.
Step 10
Bake 45 - 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
Step 11
Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!
Step 12
Save recipe for the next time?
