Pumpkin pie is a fall classic. Some might say that it is a more important part of Thanksgiving than turkey is. If you are looking for a foolproof pumpkin pie recipe that will satisfy your fall cravings, you need look no further. This simple, delicious recipe has all the components that make a pumpkin pie taste like home.
Ingredients
Makes one 9-inch Pie
- 1 Butter Crust
- All-purpose flour
- 1 15 ounce can pure pumpkin purée, about 1 3/4 cups
- 2 tablespoons unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup heavy cream
- 3 tablespoons water
- 2 teaspoons pure vanilla extract
- Lightly sweetened whipped cream for serving
Directions
Preheat oven to 400 degrees F. Grease a shallow 8- or 9-inch baking dish with butter, add the pumpkin purée, spread to cover the bottom. Sprinkle with 2 tablespoons of the sugar. Bake until the pumpkin starts to caramelize, about 30 minutes. Set aside and cool completely.
Prepare a single crust according to the given directions. Blind-bake.
Whisk together the pumpkin, eggs and yolks, cinnamon, ginger, salt, and the remaining sugar. Gradually whisk in cream, water, and vanilla so the filling is very smooth and creamy. If the mixture seems lumpy, pass through a fine mesh sieve. Pour into the prepared crust; bake until the center is just set, 45 minutes to 1 hour. Cool on a rack. Then chill and serve with lightly sweetened whipped cream.
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