Pumpkin Pie

 

Pumpkin Pie

Prep 20 min, Cook 55 min, Serves 8

Ingredients

250 g pumpkin purée (homemade or canned)

120 g brown sugar

2 large eggs

180 ml heavy cream

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1 unbaked pie crust (23 cm)

1 tsp vanilla extract (optional)

Instructions

1 Preheat oven to 200°C.

2 In a bowl, whisk pumpkin purée, sugar, eggs, cream, spices, salt, and vanilla until smooth.

3 Pour the mixture into the unbaked pie crust and smooth the top.

4 Bake at 200°C for 10 minutes to set the crust.

5 Reduce oven to 175°C and bake for 40–45 minutes until the center is mostly set.

6 Let the pie cool at least 1 hour so the filling firms up before slicing.

Beginner Tips

• Use cold crust: A chilled pie crust holds its shape better and stays flaky.
• Don’t overmix: Whisk just until smooth too much mixing makes the filling dense.
• Check doneness: The center should jiggle slightly like soft jelly, not liquid.
• Cool fully: Cutting too early makes the filling collapse.
• Spice control: Pumpkin is mild taste adjust cinnamon or sugar if needed.