Description
This homemade pumpkin pie features a smooth, warmly spiced pumpkin filling enhanced with a hint of cardamom and lemon zest for brightness. The recipe allows the use of either canned or homemade pumpkin purée and requires no blind baking, making it simple yet delicious. Perfectly spiced and baked to a tender, creamy consistency, this pie serves as a classic autumn dessert to enjoy with whipped cream.
Ingredients
Pie Filling
- 2 large eggs
- 1 large egg yolk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cardamom
- 1/2 teaspoon finely grated lemon zest
- 2 cups homemade pumpkin purée or 1 (15-ounce) can pumpkin purée
- 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk
Pie Crust
- 1 homemade pie crust (pâte brisée or no-fail flaky pie crust recipe) for a deep-dish pie, or 2 frozen premade pie shells
Instructions
- Prepare the crust(s): If using a homemade crust, line a deep-dish pie pan with the dough and freeze it for at least 30 minutes to firm up (1-2 hours is preferable). If using frozen premade crusts, unwrap them just before filling. You will need either 1 deep-dish crust or 2 shallow pie shells.
- Preheat the oven: Heat the oven to 425°F (218°C) and place the oven rack in the bottom third of the oven to ensure proper heat circulation for the pie.
- Make the filling: In a large bowl, beat the eggs and egg yolk together. Add both brown and white sugars, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest, stirring to combine. Next, mix in the pumpkin purée followed by the cream or evaporated milk. Beat or stir everything thoroughly until well blended. The mixture will be liquidy but will set during baking.
- Fill the pie shell and bake: Pour the prepared filling into the chilled homemade deep-dish crust or divide evenly between two premade frozen pie shells. Place the pie(s) in the oven and bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C).
- Continue baking: For one deep-dish pie, bake for an additional 50 to 60 minutes, or until a knife tip inserted near the center comes out wet but mostly clean and the filling is just set with a slight jiggle. For two shallow pies, bake about 35 to 45 minutes more. If the crust edges brown too quickly, use foil or a pie shield halfway through baking to protect them.
- Cool the pie: Remove the pie(s) from the oven and cool completely on a wire rack for at least 2 hours. The pie will deflate as it cools, settling into a creamy consistency.
- Serve and store: Serve the pie with whipped cream if desired. Pumpkin pie can be left at room temperature for up to 4 hours, then covered and refrigerated for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before bringing to room temperature to serve.
Notes
- This recipe yields enough filling for either one homemade deep-dish pie crust or two premade frozen pie shells.
- Using foil or a pie crust protector halfway through baking helps prevent the crust edges from over-browning.
- You can substitute heavy cream with evaporated milk for a lighter alternative.
- The pie will puff during baking due to eggs and then gently deflate as it cools, resulting in a smooth texture.
- For best flavor, allow the pie to come to room temperature before serving.
- Prep Time: 10 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American