This easy pumpkin pie recipe's smooth custardy filling in a homemade crust makes it my favorite pie for Thanksgiving and every other day of the year.
Keyword pumpkin pie recipe
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
1unbaked 9" pie crust
3large eggs, with 1 egg divided
1 1/4cupheavy cream
1cup granulated sugar
115 ouncecan pure pumpkin
Preheat the oven to 425°F.
Roll out one disc of dough to 1/4" thickness. Fit the dough into a 9" pie plate, flute the edges, and refrigerate until you are ready to fill it.
In a large bowl, lightly whisk 3 egg yolks and 2 egg whites. Reserve the additional egg white in another small bowl and set aside. To the whisked eggs, add the cream, sugar, pumpkin, cinnamon, nutmeg, ginger, and salt. Whisk well to combine.
Remove the pie crust from the refrigerator. Whisk the reserved egg white with a fork and brush the bottom of the pie crust with the egg white. Fill the pie crust with the pumpkin filling and carefully move it to the oven. Bake at 425°F for 15 minutes, the reduce the heat to 350°F and bake for 30 more minutes. Check the crust and lightly tent with pieces of foil or a pie crust shield if it's browning too much, and cook for 15 more minutes. The filling should still be slightly jiggly in the center and will set as it cools. Allow to cool for 2 hours or overnight before serving. Refrigerate for up to 4 days.