Pumpkin Pie Recipe

Ingredients:

• Pie Crust:
  • 1 9-inch pie crust (store-bought or homemade)
• Filling:
  • 2 cups pumpkin puree (canned or fresh)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup heavy cream (or evaporated milk)
  • 1 teaspoon pure vanilla extract

Instructions:

1. Prepare the Pie Crust:
   • If using store-bought pie crust, follow the instructions on the package. If using homemade, roll out your dough on a floured surface to fit a 9-inch pie dish.
   • Place the rolled-out dough into the pie dish, trimming any excess and crimping the edges.
   • Refrigerate while you prepare the filling.
2. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
3. Make the Filling:
   • In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt.
   • Beat in the eggs one at a time, mixing well after each addition.
   • Add the heavy cream (or evaporated milk) and vanilla extract, mixing until the filling is smooth and well combined.
4. Fill and Bake:
   • Pour the pumpkin filling into the refrigerated pie crust, smoothing out the top with a spatula.
   • Place the pie onto a baking sheet (to catch any drips) and bake in the preheated oven for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
5. Cool and Serve:
   • Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours, letting the filling set.
   • Serve at room temperature, or refrigerate and serve chilled.
   • Optional: Top with whipped cream before serving.

Enjoy your homemade pumpkin pie! It’s a perfect dessert for the autumn months and festive occasions.