Easy Pumpkin Pie (Printable Version)
Smooth pumpkin filling blended with cinnamon, nutmeg, and ginger in a flaky crust delivers autumn warmth.
# Ingredients:
→ Pie Crust
01 -
1 unbaked 9-inch pie crust
→ Filling
02 -
3 large eggs (1 egg white reserved for brushing crust)
03 -
300 milliliters heavy cream
04 -
200 grams granulated sugar
05 -
425 grams pure pumpkin puree (canned)
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon ground nutmeg
08 -
¾ teaspoon ground ginger
09 -
¾ teaspoon kosher salt
# Steps:
01 -
Set the oven temperature to 220°C (425°F) to prepare for baking.
02 -
Roll out the pie dough to 6 mm thickness and fit it evenly into a 23 cm (9 inch) pie plate with fluted edges. Refrigerate while preparing the filling.
03 -
Lightly whisk 3 egg yolks with 2 egg whites in a large bowl. Reserve the remaining egg white for the crust.
04 -
Add 300 ml heavy cream, 200 g granulated sugar, 425 g pure pumpkin puree, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ¾ teaspoon ginger, and ¾ teaspoon kosher salt to the eggs. Whisk until smooth and fully integrated.
05 -
Remove the crust from the refrigerator and brush the base with the reserved egg white to form a moisture barrier.
06 -
Pour the filling into the prepared crust. Bake at 220°C (425°F) for 15 minutes to set the filling and crust.
07 -
Lower oven temperature to 175°C (350°F) and bake an additional 30 minutes.
08 -
If the edges brown excessively, shield them with foil or a crust guard, then continue baking for 15 more minutes until the filling is slightly jiggly but nearly set.
09 -
Let the pie cool for at least 2 hours or overnight to allow the filling to fully set before slicing and serving. Optionally, serve with whipped cream or vanilla ice cream.
# Notes:
01 -
Brushing the crust with egg white creates a barrier preventing sogginess. Cooling the pie thoroughly is critical to achieve the proper filling texture.