Classic Pumpkin Pie

When they coined the phrase “easy as pie” they must have been referring to a classic pumpkin pie.   All you need are a couple of minutes and a few simple ingredients  — eggs, sugar, spices, pumpkin puree,  and a little cream are whisked into a quick custard and poured into a pre-made shell. Be sure to check out our post Perfect Pie Crust to learn the secrets to making the best pie crust (ever!)  and video tips on how to roll and crimp the dough.

Pumpkin Pie

Makes one 9-inch pie

We use grated freshly ginger in our pie because we love the depth it adds to the spicy flavors of the pie.  If you aren’t a big fan of ginger you can substitute a 1/2 teaspoon of ground ginger or simply omit it.

3 large eggs, lightly beaten

¼ cup granulated sugar

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground cloves

2 teaspoons grated fresh ginger

½ teaspoon kosher salt

One (15-ounce) can Libby’s Pumpkin Puree

¾ cup heavy cream

1 unbaked 9-inch pie shell

1 recipe Whipped Cream

Preheat oven to 450°F.

In a large bowl with a whisk or in an electric mixer, combine eggs, sugars, spices and salt.  Mix in pumpkin and cream.   Mix until well incorporated.  Pour pumpkin mixture into pie shell.

Place pie pan on and baking sheet and place sheet on the middle rack of the oven.  Bake at 450°F for 10 minutes, reduce heat to 350°F and bake 30 to 40 minutes longer until top is firm  or a toothpick inserted in the center of the pie comes out clean.  Remove pie from oven and cool on rack. The pie will continue to set as it cools and deflate slightly.  Serve cool or at room temperature with a dollop of whipped cream.

Cook’s Notes:  We welcome you to make your own pumpkin puree from scratch, but we all know that the Thanksgiving feast is a kitchen marathon so we usually make an exception to our do-it-from-scratch mantra and use canned pumpkin.

Whipped Cream

Makes 2 cups

2 cups heavy whipping cream

2 teaspoons vanilla extract

2 tablespoons powdered sugar

Place your bowl and whisk in the fridge 20 minutes before you are ready to whip the cream.  Whip the cream with vanilla extract and powdered sugar. Keep covered in the refrigerator until ready to use.