Perfect Pumpkin Pie

Perfect Pumpkin Pie

When shadows fall and the table glows with candlelight and affection, offer guests Perfect Pumpkin Pie and an opportunity to reflect upon their most cherished blessings.

Perfect Pumpkin Pie
Makes 8 to 10 servings
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  1. 1 (14.1-ounce) package refrigerated piecrusts
  2. 1 (15-ounce) can pumpkin
  3. ¾ cup firmly packed light brown sugar
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground ginger
  6. ½ teaspoon ground cardamom
  7. ¼ teaspoon freshly grated nutmeg
  8. ¼ teaspoon salt
  9. ¼ teaspoon ground cloves
  10. 3 large eggs
  11. 1¼ cups heavy whipping cream
  12. 1 tablespoon vanilla extract
  13. Garnish: whipped topping, ground cinnamon
  1. Position rack in lower third of oven, and preheat to 350°. On a lightly floured surface, unroll one piecrust. Brush lightly with water, and place remaining piecrust on top. Using a rolling pin, roll both piecrusts together to a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under and crimp, if desired.
  2. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake for 15 minutes.
  3. Remove from oven, and carefully remove parchment and pie weights. Prick bottom of crust with a fork. Return to oven, and bake until edges are slightly browned. Remove from oven, and set aside to let cool.
  4. Reduce oven temperature to 325°. Reposition oven rack to center.
  5. In a medium bowl, beat pumpkin, brown sugar, cinnamon, ginger, cardamom, nutmeg, salt, and cloves with a mixer at medium speed until combined. Add eggs, one at a time, beating well after each addition. Gradually add cream and vanilla extract, beating to combine.
  6. Pour filling into warm crust. Bake until edges are puffed and center is set, about 45 minutes.
  7. Remove from oven, and let cool completely on a wire rack. Garnish with whipped topping and cinnamon, if desired.
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