Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, spices, salt, and vanilla until smooth.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the filling is set.
- Let the pie cool before serving. Enjoy!
Notes
Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Store in the refrigerator for 3-4 days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg