Description
This creamy pumpkin pie is made with light brown sugar, warming spices, canned pumpkin purée, and heavy cream for a rich, velvety texture and deep autumn flavor. A perfect make-ahead dessert for the holidays.
Ingredients
- 1 9-inch unbaked frozen pie crust (or homemade)
- 15 oz pumpkin purée (not pumpkin pie mix)
- 3/4 cup light brown sugar
- 2 eggs
- 8 oz heavy cream
- 1 tbsp corn starch
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
1. Preheat oven to 375°F.
2. In a mixing bowl, add pumpkin purée and eggs. Mix until smooth.
3. Add salt, cloves, ginger, cinnamon, and corn starch. Mix well.
4. Stir in brown sugar and heavy cream, mixing until fully combined. Scrape bottom and sides of the bowl.
5. Bake the frozen pie shell for 10 minutes at 375°F. Then remove from oven and reduce temperature to 350°F. (Skip this step if using a fresh or refrigerated crust.)
6. Pour the pumpkin mixture into the pie shell and place on a sturdy baking sheet.
7. Bake at 350°F for 40–50 minutes, or until the center is fully set and no longer jiggles.
8. Remove pie from oven and let cool for 2 hours before slicing.
9. Refrigerate and serve with whipped cream or non-dairy topping, if desired.
Notes
Store leftovers in the refrigerator for up to 5 days.
To prevent the crust from overbrowning, use a silicone pie crust shield or loosely cover with foil midway through baking.
Ensure the center is set before removing from oven—it should not jiggle.
This pie is even better the next day after chilling overnight.