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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.
- 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
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.