Ingredients
– 1 cup of pumpkin puree (canned or fresh, cooked and mashed)
– 1 1/2 cups of heavy cream
– 1/2 cup of granulated sugar
– 1/2 teaspoon of salt
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
3. Beat in eggs until smooth.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour pumpkin mixture into pie crust.
6. Bake for 15 minutes, then reduce oven temperature to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until filling is set and crust is golden brown.
7. Allow pie to cool before serving.
Tips
– Use fresh spices for the best flavor.
– Don’t overmix the filling, as it can become too dense.
– If using a store-bought pie crust, follow package instructions for thawing and baking.
– Serve with whipped cream or vanilla ice cream, if desired.