The Perfect Pumpkin Pie
With a cinnamon-laced buttery crust, and a rich, flavorful filling, your family and friends will take one bite and continually request this pumpkin pie year after year.
PREP TIME: 20 MIN
–– pumpkin puree
– granulated + brown sugar
– heavy cream
– cinnamon + nutmeg + cloves
– vanilla extract
COOK TIME: 01:25
White Scribbled Underline
Make the cinnamon pie crust easily in a food processor.
Roll it out and place inside of a 9" pie plate. Crimp the edges as desired.
Blind bake the pie crust. Pumpkin pie should always have a blind baked pie crust to ensure no soggy bottoms.
Whisk together all filling ingredients until smooth.
Bake the pie on the middle rack for 45-55 minutes, or until the outer edges have started to puff up but the center is still slightly wobbly.
Remove from the oven and let cool at room temperature before placing in the refrigerator for at least 4 hours to finish firming up.
Serve plain or with maple whipped cream!
Find the full recipe linked below!
Get the recipe!
Scribbled Underline 2
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