Description
This Easy Pumpkin Pie From Scratch features rich pumpkin custard in a flaky crust, perfect for holidays or a cozy dessert. Quick to prepare, it’s a classic favorite!
Ingredients
Scale
- 1 can (15 oz) pumpkin purée
- 2 large eggs + 1 egg yolk
- ½ cup heavy cream
- ½ cup evaporated milk
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tsp pumpkin pie spice
- ½ tsp ground cardamom
- 1 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 single 9-inch pie shell
Instructions
- Prebake the pie crust and let cool.
- Whisk together pumpkin purée, eggs, sugars, spices, and cornstarch until smooth.
- Gradually mix in heavy cream, evaporated milk, and vanilla, then strain for a silky texture.
- Preheat the oven and bake the filled pie, lowering the temperature after 10 minutes.
- Bake until edges are set with a jiggle in the center, about 35–45 minutes.
- Cool the pie completely for at least 2–3 hours before serving.
Notes
Ensure the crust cools fully to prevent sogginess.
Using room temperature eggs helps in better mixing and texture.
Straining the filling enhances creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg