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Homemade Pumpkin Pie
This homemade pumpkin pie recipe is a flaky crust with a smooth and creamy pumpkin filling, all baked to perfection. Pumpkin pie is a classic dessert during the fall months, and this version is the best I've ever had!
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 10
Calories 160 kcal
1 pie crust for a 9 inch pan, homemade or store bought 1 15 ounce can pumpkin puree 3/4 cup brown sugar packed 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (freshly grated is best) 1/4 teaspoon kosher salt 1/8 teaspoon ground cloves 3 eggs 1 1/4 cups heavy cream whipped cream for serving optional
Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F.
Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine.
Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.
Pour the filling into the crust. Place the pie on a sheet pan.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees F.
Bake the pie for an additional 40-50 minutes or until center is just set and a toothpick inserted into the filling comes out clean.
Cool the pie on a rack. Cut into slices and top with whipped cream if desired, or refrigerate the pie for later use.
I typically use a frozen pre-made pie crust for this recipe. It literally saves hours of prep time.
Using a food processor is the key to getting a silky smooth filling. If you don't own a food processor, a blender will also work just fine.
Insert a toothpick to see if the filling is set after the pie bakes. A clean toothpick means the filling is set.
Calories: 160 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 49 mg | Sodium: 151 mg | Potassium: 57 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 87 IU | Calcium: 26 mg | Iron: 1 mg