This old-fashioned pumpkin pie is a blend of pumpkin puree, cinnamon, ginger, and cloves, thickened with eggs and cream. Serve with whipped cream for a traditional spicy and creamy Thanksgiving dessert!
Two 8-inch pies
Two 8-inch pie dishes, lined with pastry (unbaked)*
Pie filling ingredients:
2 3/4 cups pumpkin puree**
1 cup brown sugar
3/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves***
1 cup heavy whipping cream****
1 1/4 cups milk
2 cups heavy whipping cream
2 tablespoons sugar
1. In a large mixing bowl, lightly beat eggs. Add pumpkin puree, sugar, salt, and spices and mix well. Add cream and milk and beat on low until combined.
2. Pour filling into prepared crusts (unbaked pastry). Preheat oven to 425 degrees. Bake pies on middle rack for 15 minutes.
3. Reduce oven temperature to 350 degrees and bake for about 40 minutes longer, until filling is thickened, tops are lightly browned, and/or a knife inserted in the center comes out clean (or mostly clean). If you're making a bigger pie, or an especially deep pie, you will need to increase the baking time. Cool finished pies on a wire rack.
4. In a small-medium mixing bowl with tall sides, beat the 2 cups of whipping cream with the 2 tablespoons of sugar until light and fluffy. Serve cooled pie with whipped cream on top!
Store leftover pie and whipped cream in the refrigerator.
You can use this filling recipe with any size of pies (8-inch, 9-inch, 10-inch, etc.). I usually make a double batch of the filling and then fill as many pies as it makes. I have a 10-inch pie plate, 9-inch, and a few smaller ones too. I bake them all together, but just watch and take out the smaller ones sooner, as they will be finished baking first.
*I use my mom's Foolproof Pie Crust recipe. That recipe makes enough dough for 5-6 crusts (bottom crust only). Extra pie dough can be frozen until needed.
**Use canned pumpkin puree, or cook your own fresh pumpkin and puree in the blender. I cook mine in a pan and drain well before scooping from the shell.
***Freshly ground cloves make this pie really, really delicious! Find whole cloves in the bulk food section or spice section of the store, and grind using a mortar and pestle or coffee grinder.
****You can substitute evaporated milk for the whipping cream and regular milk (use 2 1/4 cups evaporated milk total). My mom buys the cans of evaporated milk; I always use cream.
10 minutes (excluding pastry or cooking pumpkin if using fresh!)
This is the pumpkin pie recipe my mom always used growing up. Pumpkin pie is not my favorite pie (apple wins!), but it is one of the easiest pies to make from scratch.
Served with real whipped cream, it is a sweet, spicy dessert that everyone else seems to go crazy over! Growing up, my brothers would fight over the pumpkin pie... now, it's my husband and sons who love, love, LOVE this pie! (Maybe it's a guy thing?!)
Don't skip out on the cream! Real whipped cream takes this from "good" to "super good" and is well worth the few minutes spent whipping the cream. I buy cream in bulk at Costco and then plan a few things to use it -- like these pumpkin pies, some kind of scones, salmon chowder, etc.
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