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This Pumpkin Pie recipe is easy and beats a store bought pie any day. It has a creamy texture and just the right amount of sweetness and spices. You’ll definitely want to add this to your fall dessert rotation.
Add and whisk the canned pumpkin puree, brown sugar, and eggs in a large bowl until smooth. Add and blend the pumpkin pie spice, cinnamon, and salt into the pumpkin mixture.
Slowly add the heavy cream to the pumpkin mixture, about ¼ cup at a time, until well combined.
Add the pie crust to a pie dish and pour the pumpkin mixture over the crust. Do not fill to the top. - See Notes section below.
Bake the pie for 50 - 60 minutes or until cooked through. The pie is done when it starts to pull away from the edges and is mostly firm. It may be slightly jiggly in the middle, but will set as it cools. You can also test for doneness with a toothpick. - See Notes section below.
Let the pie cool at room temperature for at least 2 hours or for best results chill the pie in the refrigerator overnight .
OPTIONAL - Leaf Decorations
Roll out a 9-inch pie crust.
Dust the top with the cinnamon and sugar. Use leaf or other Fall-shaped cookie cutters to cut shapes in the crust. Transfer the shapes to a parchment-lined baking sheet.
Bake the shapes for about 15 minutes or until cooked through and golden brown. Let the shapes cool and use them to decorate the pie or served slices.
Notes
Bake Time
50 minutes - 60 minutes - depending on your oven
CHILL Time
At minimum at 2-3 hours. Can also be overnight.
NOTE 1Do not fill the pie crust up completely. Leave about an inch so the pie can rise without spilling over. You’ll have some pumpkin mixture leftover that can either be discarded or used to make a mini pie.
NOTE 2
If your crust gets too brown, you can remove the pie from the oven and use a pie shield or tin foil to cover the crust while baking the rest of the way.