Classic Pumpkin Pie

Classic Pumpkin Pie

Classic Pumpkin Pie is rated 4.3 out of 5 by 6.
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Prep Time: 5 minutes
Cook Time: 60 minutes
Servings: 10

To add a fanciful finish to this pumpkin pie, use decorative piecrust cutters to create shapes from rolled-out pie dough. Then bake the cutouts and place them on the baked and cooled pie. When preparing this pie, be sure to use a deep-dish pie dish.

Ingredients:

  • 1 1/4 cups firmly packed dark brown sugar
  • 1 Tbs. cornstarch
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 2 cups (15 oz./470 g) pumpkin puree
  • 3 eggs
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1/3 cup (3 fl. oz./80 ml) milk
  • Prebaked and cooled deep-dish piecrust

Directions:

Preheat an oven to 375°F (190°C).

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil or a piecrust shield after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Classic pumpkin pie This is appears to be a classic pumpkin pie recipe. I thought it was simple to make and tasted good. I don't know what ingredients others used to make it "unhealthy". It has pumpkin, which is squash, dairy , etc. Delicious.
Date published: 2015-11-18
Rated 5 out of 5 by from The best Pumpkin Pie We've found Our family loves this pumpkin pie recipe. It is well spiced and sets up nicely. We really like the depth of flavor that this has. Highly recommended.
Date published: 2015-09-10
Rated 5 out of 5 by from Best pumpkin pie recipe anywhere! I searched for several years for the perfect pumpkin pie recipe. I've made probably about five different recipes from scratch and wasn't impressed until I came across this recipe. It has deep flavor and a great texture. This is the second year in a row I have used this recipe and my mom - who always asks that I make a pumpkin pie with Libby's pumpkin pie mix and I refuse - actually said it was the best pumpkin pie she has ever had. And my husband who does not typically like pumpkin pie loves this recipe.
Date published: 2013-12-24
Rated 5 out of 5 by from Most flavorful pumpkin pie ever.. Made this pie for an early Thanksgiving celebration. Everyone went nuts over it. Even guests who generally don't like pumpkin pie said it was amazing and had a piece. The filling was like silk and had so much flavor. The only changes was that I used a bit more freshly ground nutmeg and also used fresh ground cloves. Also, I used my own recipe for pie crust recipe. This is a keeper!!
Date published: 2013-11-26
Rated 1 out of 5 by from Dense, Poor Taste, Fattening, Sweet Louis DeGouy's recipe for Pumpkin Pie in the Gold Cookbook (his magnum opus) is still the best Pumpkin Pie, ever. He separates the eggs, beats the whites and folds them in before placing them into the shell. This makes his Pumpkin Pie light, flavorful, and a true revelation to people who don't like Pumpkin Pie.
Date published: 2013-11-20
Rated 5 out of 5 by from Fantastic pumpkin pie I love this pumpkin pie. It's easy to make and very delicious. If you like pumpkin pie, I highly recommend trying out this recipe.
Date published: 2012-11-23
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