Pumpkin Pie

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You can bake your own pumpkin and purée the flesh or you can use canned pumpkin for this recipe. If you use canned, make sure to get plain purée and not the kind with the pie spice already added to it.

Difficulty: Easy

Hands-on: 20 minutesTotal: 1 hour

Serves: 8

Ingredients

  • 2 cups pumpkin purée
  • ⅔ cup dark brown sugar
  • ⅓ cup sugar
  • 1 Tbsp. all-purpose flour
  • ½ tsp. salt
  • 1½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ginger
  • ¼ tsp. allspice
  • ¼ tsp. ground cloves
  • 1 cup heavy cream
  • ⅓ cup milk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 blind-baked pie crust

Directions

  • Preheat oven to 350°F.
  • In a bowl, combine all ingredients except the pie crust with a whisk. Pour pumpkin filling into crust.
  • Bake 40 minutes. Cover crust with aluminum foil if it starts to get too dark while the filling is baking.
  • Cool before cutting.