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Easy Pumpkin Pie Recipe

5 from 4 votes
Prep Time :30 minutes
Cook Time :50 minutes
Total Time :55 minutes
Serves: 8
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Ingredients

  • 1 can pumpkin puree
  • 1 unbaked 9-inch pie crust
  • 4 tablespoon unsalted butter browned
  • 3/4 heavy cream
  • 2 large eggs room temperature
  • 1 egg yolk
  • 1 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1 tbsp cornstarch
  • 1/2 tsp salt
US Customary - Metric

Instructions

  • Prepare your pie crust, if you're making a homemade pie crust.
  • Then, make the brown butter by cutting the butter in small pieces and heating the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 10-15 minutes, until cooled.
  • Then, preheat the oven to 350 degrees. While the oven is preheating, add the pumpkin puree, sugar, brown butter, vanilla extract, eggs, egg yolk, heavy cream, spices, corn starch, and salt to a mixing bowl. Whisk everything together until well combined.
  • Pour the pumpkin pie filling into the pre-baked crust.
  • Then, bake the pie at 350 degrees for 50-60 minutes until the pie is set. A slight jiggle is ok (the pie may be a little puffed). Then, remove the pie from the oven and let it cool on a wire rack until set and completely cooled. Top with whip cream and cinnamon, then, serve and enjoy!

Notes

  1. Brown the Butter: Browning the butter adds a rich, nutty flavor that elevates the pie. Just be careful not to burn it!
  2. Use Room Temperature Ingredients: Using room temperature ingredients is always a must for baking, as it helps improve texture.
  3. Chill the Crust: For a flakier crust, chill your pie crust in the refrigerator before baking. This helps it hold its shape.
  4. Don’t Overbake: Keep an eye on your pie while it bakes. It’s done when the edges are set but the center is slightly jiggly, as it will continue to firm up while cooling.
  5. Cool Completely: Let your pie cool completely before slicing to ensure clean slices and the best texture.
  6. Serve with Whipped Cream: A dollop of fresh whipped cream on top adds a delightful contrast to the rich filling. I like to use my maple whipped cream recipe for all the fall feels!
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Nutritional Information

Serving: 1 sliceCalories: 179kcal (9%)Carbohydrates: 27g (9%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 80mg (27%)Sodium: 208mg (9%)Potassium: 26mg (1%)Fiber: 0.4g (2%)Sugar: 25g (28%)Vitamin A: 290IU (6%)Vitamin C: 0.04mgCalcium: 18mg (2%)Iron: 0.3mg (2%)