Pumpkin Pie: Thanksgiving Origins, Tips, and Perfect Homemade Pumpkin Pie Recipe

• 1 disc premade or homemade pie crust
• ¾ cup brown sugar
• ¼ cup white sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon fresh ground nutmeg
• ⅛ teaspoon ground cloves or allspice
• 1 15-ounce can pumpkin puree
• 3 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• Whipped cream (for serving)

1. 1

   Preheat oven to 400 F. Roll out refrigerated pie dough and fit to a 9-inch pie pan. Line the dough with parchment paper or aluminum foil, and fill with pie weights. Bake for 10–15 minutes, until crust begins to take on a little golden brown color. Remove from oven, remove weights, and set aside. Lower the oven temperature to 375 F.

2. 2

   To make the pie filling, combine the sugar, salt, cinnamon, ginger, nutmeg, allspice spices, and pumpkin puree in a large bowl or food processor. Blend until well incorporated.

3. 3

   Transfer to a saucepan over medium heat, and cook for 3–4 minutes, warming pumpkin mixture and stirring continuously. Remove from heat. Let cool slightly.

4. 4

   In a separate bowl, whisk the eggs, milk, and cream. Slowly add to the spiced pumpkin and gently whisk until smooth. Stir in vanilla extract.

5. 5

   Pour the custard into the pie crust, stopping just before it meets the top.

6. 6

   Bake pie until custard is just set—it should still jiggle and be bouncy to the touch—about 45–50 minutes.

7. 7

   Let the pie cool all the way to room temperature before slicing and serving with whipped cream and/or ice cream. If making ahead, cover tightly in plastic wrap and store in the refrigerator until ready to serve!

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