Homemade Pumpkin Pie with Cream and Eggs
This pumpkin pie recipe is made entirely from scratch, featuring a tender crust and a rich filling that uses heavy cream instead of canned milk. The result is a luscious dessert with balanced sweetness and deep, warm spice flavors that avoid being overly sugary. It is an ideal treat for family gatherings and holidays, offering a comforting and traditional taste. Best enjoyed chilled with a dollop of homemade whipped cream on the side.
Instructions
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Prepare the Pie Crust
Prepare and chill pie dough according to its instructions. Roll the chilled dough into a 12-inch circle on a floured surface. Fit it into a 9-inch or 9.5-inch pie plate, crimping the edges. Place the plate in the freezer and preheat the oven to 375F (190C). -
Blind Bake the Crust
Place the pie plate on a baking rack. Line it with crumpled parchment paper and fill with pie weights. Bake in the preheated oven for 15 minutes. Remove the paper and weights, pierce the bottom of the crust with a fork, and bake for another 10-12 minutes until the sides are light golden brown. -
Mix the Filling
While the crust bakes, combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl. Stir until completely combined. Add lightly beaten eggs one at a time, stirring by hand until just combined after each addition. Gently stir in the heavy cream until the batter is smooth and uniform. -
Bake the Pie
Remove the partially baked crust from the oven and reduce the temperature to 325F (165C). Pour the filling into the warm crust. Return to the oven and bake for 55-60 minutes, or until the center is set with a slight wobble. If the edges darken too quickly, cover them with aluminum foil. The pie is done when a sharp knife inserted in the center comes out clean. -
Cool and Chill
Allow the pie to cool to room temperature. Transfer to the refrigerator and chill for 4-6 hours, or preferably overnight, before slicing. Serve topped with homemade whipped cream if desired.
Tips
Use a knife to test for doneness; it should come out clean. Freeze the pie for up to a month after it has been completely cooled and chilled.
Video
“Perfect Pumpkin Pie Made Easily From Scratch” by Sugar Spun Run, watch on YouTube.
About this recipe
This dish features a classic flaky pie crust filled with a smooth pumpkin custard. The filling combines pure pumpkin puree with brown sugar, vanilla, cinnamon, ginger, allspice, nutmeg, and eggs. The addition of heavy cream gives the pie a luxurious texture without relying on condensed milk. It is a straightforward bake that requires a pre-baked crust and a longer final bake to set the center. Serve slices chilled, optionally topped with fresh whipped cream for extra richness.
