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slice of pumpkin pie with whipped cream served on a white plate
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5 from 1 vote

Pumpkin Pie

If you’ve never made pumpkin pie from scratch before, this recipe is the one to try! It’s easy, delicious, and far better than store-bought pies.
Prep Time10 minutes
Cook Time55 minutes
2 hours
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: pie recipe, pumpkin dessert, pumpkin pie
Servings: 8
Calories: 217kcal
Author: Kasey Schwartz

Ingredients

  • 1 disk Pie Dough
  • 1 15 oz canned pure pumpkin
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Make the pie dough/crust and add to a pie plate - fluting edges.
  • To a large bowl add the pumpkin, cream, sugar, 2 eggs, pumpkin pie spice, vanilla and salt and whisk together (do not overmix).
  • Beat the remaining egg and brush on the crust edge
  • Pour the filling into the crust
  • Bake in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until a knife inserted near the center comes out clean.
  • Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Notes

  • You can double this recipe and freeze one of the pies for Christmas! Bake the pies all the way through, then pop the spare one in the freezer. Let it thaw in the refrigerator before serving.

Nutrition

Calories: 217kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 107mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 657IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 0.4mg