Ingredients
Scale
- 1 unbaked 9-inch deep-dish pie crust
- 1 can (15 ounces) pure pumpkin puree
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream or evaporated milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Prepare your pie crust by placing it into a 9-inch pie plate and crimping the edges for a decorative look.
- In a large mixing bowl, beat the three eggs lightly with a whisk.
- Add the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt to the eggs. Whisk until the mixture is completely smooth and the spices are well combined.
- Slowly pour in the heavy cream (or evaporated milk) and the vanilla extract. Stir gently until the filling is uniform in color and texture.
- Place the pie plate on a sturdy baking sheet to prevent spills. Carefully pour the pumpkin mixture into the unbaked pie crust.
- Bake in the preheated oven at 425°F for exactly 15 minutes. This high heat helps to crisp the bottom of the crust.
- Reduce the oven temperature to 350°F (175°C). Continue baking for another 40 to 50 minutes.
- The pie is done when the edges are set and the center has a slight jiggle like gelatin. A knife inserted near the center should come out clean.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 to 3 hours. This cooling time is essential for the filling to set properly.
- Serve at room temperature or chill in the refrigerator before slicing.
- Cook Time: Not specified