Pumpkin Pie, a classic dish especially loved during Thanksgiving, brings warmth, coziness, and the abundance of the harvest season. This yummy pie is made with pumpkin, eggs, cream, and a blend of cinnamon, nutmeg, ginger, and cloves.
A slice of pumpkin pie, with a dollop of whipped cream or a scoop of vanilla ice cream, is the perfect way to wrap up any meal.
My Grandma and Grandpa Gillan were fantastic bakers; if you have tried some of my other grandparent’s recipes on my blog (pumpkin bread, mac and cheese), you already know this! Really, on both sides of my family, both grandmas were terrific in the kitchen. No other than my two grandmas could make better bread, cookies, mac & cheese, and spaghetti! My Grandma Gillan passed on her baking gene to my Aunt Patty, who is known for her amazing pies. And while my grandmas have passed on, I know they would be proud of the best pumpkin pie!
Ingredients for The Best Pumpkin Pie
The unique mix of spices like cinnamon, nutmeg, and cloves, combined with the creamy texture of pumpkin, creates a nostalgic and cozy flavor.
- Pumpkin Puree
- Heavy cream
- 3 large eggs
- Brown sugar
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Vanilla extract
Pumpkin Pie is fabulous to whip up for the holidays, like Thanksgiving and Christmas, because it’s a dessert you can easily make a day or two in advance and pop in the fridge until it’s time to dig in.
The very first pumpkin pie recipe was whipped up by Amelia Simmons back in 1796. In her cookbook ‘American Cookery,’ she called it ‘pompkin pudding.’ This tasty treat quickly caught on and became a hit nationwide. By the 19th century, pumpkins were already a staple in American cuisine, and pumpkin pie became a must-have for festive occasions.
More Pumpkin Inpsired Desserts
How to Make the Best Pumpkin Pie
Your holiday season just got even better with this amazing pumpkin pie! It’s a recipe that has been tested and perfected; plus it is super easy to make and oh-so tasty!
Prepare the Pie Crust: First, preheat the oven to 375 degrees. Prepare your store-bought pie crust on a pie plate, make your pie crust (recipe in tips below), and bake in a preheated oven for 10 minutes. *See tips box below.
Make The Filling: In a large mixing bowl or stand mixer, combine brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add eggs, canned pumpkin, heavy cream, and vanilla. Beat until everything’s well combined.
Bake: Pour the pumpkin mixture into the warm pie crust. Pop it back in the oven and bake for another 40-50 minutes or until a toothpick inserted comes out clean. If the tip starts to brown, just cover it loosely with a piece of foil.
Cool and Serve: After removing it from the oven, let it cool on a wire rack for a couple of hours until it’s completely cool. You can top whipped cream with a sprinkle of cinnamon or a scoop of ice cream. Serve it right away or pop it in the fridge.
Best Pumpkin Pie Tips
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Pin This Recipe To Your Favorite Pinterest Board For Later.
Pumpkin Pie
Ingredients
- 15 ounces canned pumpkin
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoon vanilla extract
Instructions
- First, preheat the oven to 375 degrees. Either prepare your store-bought pie crust on a pie plate or make your pie crust and bake in a preheated oven for 10 minutes.
- In a large mixing bowl or stand mixer, combine brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add eggs, canned pumpkin, heavy cream, and vanilla. Beat until everything's well combined.
- Pour the pumpkin mixture into the warm pie crust. Pop it back in the oven and bake for another 40-50 minutes or until a toothpick inserted comes out clean. If the tip starts to brown, just cover it loosely with a piece of foil.
- After removing it from the oven, let it cool on a wire rack for a couple of hours until it's completely cool. You can top whipped cream with a sprinkle of cinnamon or a scoop of ice cream. Serve it right away or pop it in the fridge.
Holy cow, that looks so good! I’m all about pumpkin pie in the fall and during the holidays, and yours looks amazing. I can’t wait to make it.
This is hands down my favorite pumpkin pie recipe!
Looks amazingly delicious! I’m excited to make this!
Mmmm…. I’ve made this pumpkin pie and it’s just divine! The best ever!