Description
A delicious pumpkin pie made with a buttery pie crust and a spiced pumpkin filling.
Ingredients
Scale
- 1 standard size pie crust, not deep dish
- 1 cup heavy whipping cream
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/3 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger (can also use 2 tablespoons chopped crystallized ginger if you love ginger!)
- a dash of nutmeg
- 3 tablespoons cognac or bourbon (optional)
Instructions
- Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F.
- In a large mixing bowl, lightly beat eggs. Add heavy cream, salt, sugar, cinnamon, ginger, nutmeg, and pumpkin. Mix well and carefully pour mixture into baked pastry shell.
- Bake in preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking for 1 hour to 1 hour 15 minutes or until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle.
- Serve pie warm or at room temperature. Garnish with whipped cream.
- Store leftovers covered in refrigerator.
Notes
- This pie is best served with a dollop of whipped cream.
- For a stronger ginger flavor, use chopped crystallized ginger as an alternative to ground ginger.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg