Pumpkin PIE
- 20m Prep Time
- 1h 15mCook Time
- 2h Ready In
A classic pumpkin pie with a buttery crust and spiced pumpkin filling, perfect for Thanksgiving dessert.
Ingredients
- Piecrust
- 1 cup pumpkin puree
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon
- mace
- 1/2 tsp vanilla
- 1 egg
- 1 yolk
- 1/2 cup milk
- 1/2 cup cream
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.5 mg
- Iron: 0.8 mg
- Magnesium: 12.6 mg
- Phosphorus: 56 mg
- Potassium: 119 mg
- Zinc: 0.33 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Piecrust
- 1 cup pumpkin puree
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon
- mace
- 1/2 tsp vanilla
- 1 egg
- 1 yolk
- 1/2 cup milk
- 1/2 cup cream
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Roll out the piecrust and fit it into a 9-inch pie pan. Prick the bottom with a fork. Bake the crust for 15 minutes, until lightly golden.
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Step 2.
While the crust bakes, in a medium bowl, combine 1 cup pumpkin puree, ¼ cup sugar, ½ tsp salt, ¼ tsp cinnamon, ⅛ tsp mace, ½ tsp vanilla, 1 whole egg and 1 egg yolk, ½ cup milk, and ½ cup cream. Whisk until smooth and well blended.
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Step 3.
Remove the pre-baked crust from the oven. Pour the filling into the hot crust. Return the pie to the oven and bake for about 1 hour, or until the filling is set and a knife inserted near the center comes out clean. Let cool on a wire rack before serving.