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The Best Homemade Pumpkin Pie Recipe (Easy & Foolproof)

This homemade pumpkin pie is easier than you think. This foolproof recipe gives you a silky, perfectly spiced filling and a flaky buttery crust every time. Make it fresh or up to 2 days ahead. It's perfect for Thanksgiving, Christmas, or any cozy fall occasion. Or better yet, any day you craving pumpkin pie
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Ingredients Method

Ingredients
  

  • 1 ( 9-inch ) pie crust ( homemade or store bought )
Wet Ingredients
  • 3 large eggs
  • 1 can pure pumpkin puree (15-ounce)
  • 175 ml heavy whipping cream
  • 1 tsp vanilla extract
Dry Ingredients
  • 100 g granulated sugar
  • 65 g brown sugar
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt

Method
 

  1. Preheat the oven to 425°F (218°C).
  2. Grease your pie dish with butter or any neutral oil
  3. Roll out the pie crust onto your 9-inch pie dish
  4. Refrigerate as you prepare your filling.
  5. To a large mixing bowl, add eggs and both sugars together until smooth.
  6. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt.
  7. Whisk just until well blended. You don't want to overmix the filling
  8. Place the pie dish on your baking sheet. Pour the pumpkin filling into the pie shell.
  9. Bake the pumpkin pie at 425°F (218°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for 35 to 45 minutes or until a toothpick comes out clean.
  10. Rotate once or twice during baking. If, while the pie is baking, the top of the crust becomes too dark, cover it with a thin strip of aluminum foil.
  11. Once timer is up, take the pie out of the oven and set it on a wire rack
  12. Let it cool at room temperature for at least 2 full hours. Then transfer it to the fridge for another hour before slicing.
  13. Once it’s fully chilled, slice it clean and serve with a generous spoonful of whipped cream. Enjoy!!