Give the traditional pumpkin pie a flavor boost with fresh pumpkin purée you can make yourself. You’ll wind up with a silky, flavorful pie that will have your guests coming back for seconds! If there’s any left over, it freezes well.Print
Crowd Pleaser Pumpkin Pie
Give the traditional pumpkin pie a flavor boost with fresh pumpkin purée you can make yourself. You’ll wind up with a silky, flavorful pie that will have your guests coming back for seconds! If there’s any left over, it freezes well.
- Prep Time: 30 minutes
- Cooling Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours 30 minutes
- Yield: Serves 8
- Category: Bakery
- 2 large eggs plus the yolk of a third egg (freeze or save the white for other recipes)
- 1/2 cup dark brown sugar, packed
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 2 cups sugar pumpkin purée
- 1 1/2 cups heavy cream or one 12-ounce can evaporated milk
- 1 9-inch uncooked pie crust, chilled or frozen
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Add in both sugars, plus the salt, spices, and lemon zest.
- Mix in the pumpkin purée.
- Stir in the cream and beat the ingredients together until well mixed.
- Pour the mixture into an uncooked chilled or frozen pie shell.
- Bake at 425 degrees F for 15 minutes
- Then lower the temperature to 350 degrees F and bake for 45 to 55 minutes longer.
- The pie is done when a knife tip inserted in the center comes out wet, but mostly clean. The center of the pie should be just a little jiggly.
- Crust tip: Put foil around the edges of the crust (or use a pie protector) about halfway through baking to keep the crust from over-browning.
- Cool pie on a wire rack for 2 hours. Serve with whipped cream.
Have you tried this pumpkin pie recipe? It’s such a crowd-pleaser that you’ll have everyone begging you to make it again—please tell us how it turned out for you.