A classic American pumpkin pie with silky smooth filling made from pumpkin puree, warm spices, and heavy cream in a buttery homemade pie crust. Perfect for Thanksgiving and fall celebrations.

american

Nutrition

Provides moderate calories with significant amounts of protein from eggs and dairy, along with vitamin A from pumpkin, though high in saturated fat and sugar.

Calories	373 kcal
Energy	1562 kJ
Protein	5 g
Total Fat	24 g
Saturated Fat	11 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	9 g
Cholesterol	131 mg
Carbohydrate	41 g
Sugars	26 g
Dietary Fibre	3 g
Sodium	308 mg

*per serving

VegetarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingthanksgivingoven and roastingfamily friendly

Best Pumpkin Pie

Delish (Rian Handler)

6

Name: Best Pumpkin Pie — Tasty Bites
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
Yield: 6 servings
Ingredients: Cooking Spray; 1 tablespoon All-purpose Flour (plus more for rolling); 1 batch Basic Pie Crust (chilled); 3 large Eggs (beaten to blend); 1 can Pumpkin Puree; 0.75 cup Brown Sugar (packed); 1.25 cup Heavy Cream; 2 teaspoon Pumpkin Pie Spice; 1 teaspoon Vanilla Extract (pure); 0.25 teaspoon Salt (kosher); Whipped Cream (optional, for serving)

servings

0

per serve

0

minutes

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Ingredients

Cooking Spray

1 tablespoon All-purpose Flour plus more for rolling

1 batch Basic Pie Crust chilled

3 large Eggs beaten to blend

1 can Pumpkin Puree

0.75 cup Brown Sugar packed

1.25 cup Heavy Cream

2 teaspoon Pumpkin Pie Spice

1 teaspoon Vanilla Extract pure

0.25 teaspoon Salt kosher

Whipped Cream optional, for serving

Equipment

Pie dish

Rolling Pin

Baking Sheet

Whisk

Wire Rack

Instructions

Preheat oven to 375°. Place a baking sheet in oven. Lightly grease a 9"-x-1.5" pie dish with cooking spray.

On a lightly floured surface, roll dough to a 12" circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim overhang to 1" and tuck under itself. Crimp edges as desired. Chill in refrigerator until cold, at least 30 minutes or up to 3 hours.

Line dough with foil or parchment and fill with dried beans or pie weights. Bake crust until top and sides are dry and set, 15 to 18 minutes, then remove foil and weights. Continue to bake until the bottom is dry to the touch, about 5 minutes more. Let cool.

Reduce oven to 350º. In a large bowl, whisk eggs, pumpkin, brown sugar, cream, pumpkin pie spice, vanilla, salt, and flour until smooth. Pour pumpkin mixture into crust. Carefully place pie dish on heated sheet.

Bake pie until filling is slightly jiggly in the center and crust is golden brown, 45 to 50 minutes. Turn off oven, prop door open, and let pie cool 30 minutes. Transfer pan to a wire rack and let cool completely.

Serve with whipped cream (if using).