Pumpkin Pie
Pumpkin pie is more than just a dessert; it's a slice of comfort and tradition. It's a testament to the warmth of autumn, the richness of history, and the joy of sharing delicious moments with loved ones. So, as the days grow shorter and the air crisper, don't forget to bake a pumpkin pie. Each bite is a reminder of the changing seasons, the joy of gathering, and the enduring pleasure of a truly timeless dessert. Whether enjoyed on Thanksgiving or any other day, pumpkin pie continues to be a beloved symbol of the season's comfort and gratitude.
Ingredients
- Pie dough (see note) enough for one 9-inch pie, chilled
- 3 eggs
- 100 g sugar
- 65 g brown sugar
- 440 g pure pumpkin puree (15 oz. can)
- ¾ cup heavy whipping cream
- ½ tsp ground ginger
- 2 tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
Instructions
- Preheat the oven to 425°F.
- Whisk together the eggs, white sugar and brown sugar.
- Stir in the pumpkin, cream, vanilla extract, ginger, cinnamon, cloves and salt until smooth. Set aside.
- Roll out the dough to about 1/4 inch thick and place it into the pie dish.
- Fold over the edges to create a border and crimp the edges. Poke the bottom of the pie with a fork.
- Place the pie shell onto a baking sheet. Pour the filling into the shell.
- Bake for 15 minutes. Then reduce the oven temperature to 375°F and bake for another 45 minutes, until a toothpick comes out clean about 1 inch from the crust. The center of the pie should still jiggle a little bit. If during the bake the edges start to get too dark, cover with foil.
- Cool until it reaches room temperature and serve with whipped cream. Store in the fridge!
Notes
For the pie dough, I use the same recipe as my apple pie, which you can find here.