Recipes // Desserts // Classic Pumpkin Pie

Classic Pumpkin Pie


By Dede Wilson

8 Servings



  • Single Pie Crust, chilled and ready to roll


  • 1, 15-ounce can 100% pure pumpkin purée
  • 3/4 cup packed light brown sugar
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • Pinch of ground cloves
  • 3 large eggs, at room temperature
  • 1 1/4 cups heavy cream, at room temperature 


  1. Position rack in the hottest position of your oven. Preheat oven to 375°F. Spray a 9-inch deep-dish Pyrex pie plate with pan coating.
  2. Roll out dough on floured surface to 13-inch round. Transfer to pie dish. Fold edge under, crimp decoratively into high border. Prick bottom of crust with a fork a few times; line with foil and weights and blind bake for 15 to 17 minutes or until just beginning to color. Remove foil and weights. Bake until crust is tinged with very light brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F and reposition rack to center of oven.
  3. Scrape pumpkin into food processor fitted with metal blade. Process 15 seconds; scrape down sides and process 15 seconds more. Pulse in brown sugar and spices until combined. Pulse in eggs one at a time until blended, scraping down once or twice if necessary. Pulse in cream. Finish off by processing for 5 seconds to smooth out.
  4. Pour filling into crust and bake until filling is set, about 50 minutes.Cool pie completely on rack before serving. Can be made 1 day ahead. Refrigerate loosely covered with foil. Bring to room temperature before serving or serve slightly chilled, if you like. 
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