If ever there was a signature pie for Thanksgiving, I’m pretty sure the Pumpkin Pie would be it. I have no idea what it is about this pie – maybe the cinnamon and clove flavors, maybe the rich color, maybe just the fact that I’ve only ever seen a pumpkin pie served at Thanksgiving – but this pie, is the one pie that no Thanksgiving table should be with out. And this recipe is the bomb dot com. We ever so slightly adapted it from Simply Recipes but the core of the original recipe is still firmly and beautifully in tact.
1 Hour/s 15 Minute/s
- Pie dough (homemade or store-bought)
- 2 cups canned pumpkin purée
- 1 1/2 cups heavy cream
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 2 eggs, plus the yolk of a third egg
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
- Preheat oven to 425°F.
- Press a sheet of pie dough evenly into the pie dish. Leave the excess dough hanging over the edges of the dish. Place in the refrigerator to chill.
- Mix sugars, salt, and spices in a large bowl. In a small bowl, beat the eggs lightly, then add into the large bowl. Stir in the pumpkin purée, then cream. Gently whisk until ingredients are thoroughly incorporated.
- Pour pumpkin mixture into pie dish. Gently roll the dough to form a rim around the pie. Press the tines of a fork into the rim to seal it.
- Bake for 15 minutes, then reduce temperature to 350° and continue baking for another 40-45 minutes.
- Cool inside the oven with the door cracked for 1 hour, then on a rack at room temperature for another 2 hours. The pie naturally shrinks and deflates as it cools- if cooled too quickly, the pie will crack. Serve with whipped cream.