Easy Pumpkin Pie (Print Version)
Ingredients:
01 -
1 unbaked 9' pie crust.
02 -
3 large eggs, with 1 egg divided.
03 -
1 ¼ cup heavy cream.
04 -
1 cup granulated sugar.
05 -
1 15-ounce can pure pumpkin.
06 -
1 teaspoon ground cinnamon.
07 -
1 teaspoon ground nutmeg.
08 -
¾ teaspoon ground ginger.
09 -
¾ teaspoon kosher salt.
Instructions:
01 -
Preheat the oven to 425°F.
02 -
Roll out one disc of dough to ¼' thickness. Fit the dough into a 9' pie plate, flute the edges, and refrigerate until you are ready to fill it.
03 -
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.
04 -
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.
05 -
Fill the pie crust with the pumpkin filling and carefully move it to the oven. Bake at 425°F for 15 minutes, then 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.
06 -
Allow to cool for 2 hours or overnight before serving. Refrigerate for up to 4 days.
Notes:
01 -
This Easy Pumpkin Pie Recipe combines the classic flavors of pumpkin, cinnamon, nutmeg, and ginger in a creamy, smooth filling. Perfect for holiday dinners or any cozy fall gathering, this pie is simple to make and sure to delight.