Creamy Pumpkin Pie
Pumpkin pie is my all time favorite fall dessert. It’s just a classic. This is the pumpkin pie I grew up on and it’s a creamier version than the ones you’ll find at the grocery store.
My oldest son and my brother have both won multiple first place ribbons in pie contests with this pie. It’s simple to throw together and oh so delicious to eat. You just can’t get enough.
If you need a pie crust recipe, you can find mine here.
This pumpkin pie is so good that you don’t really need any whipped cream but of course adding whipped cream is never a bad idea. Here is how I make whipped cream.
Homemade Whipped Cream
2 cups heavy whipping cream
2 tsp vanilla extract
6 tbsp white sugar
Put all ingredients in a large mixing bowl and beat with a hand mixer until thickened. Serve immediately or store in an airtight container in the fridge.
Pumpkin Pie
Ingredients
- 1 cup pumpkin purée
- 1 heaping tbsp flour
- 1 cup sugar
- 2 eggs
- 1 1/2 cups milk
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 unbaked pie crust
Instructions
- Preheat oven to 425 degrees.
- Sprinkle a little dusting of flour in the pie pan and place the pie crust in pie pan and crimp the edges.
- In a bowl, use a hand mixer to beat together the pumpkin and the flour. Add the rest of ingredients and mix well. Pour into unbaked pie crust. Sprinkle the top lightly with cinnamon or pumpkin pie spice.
- Bake at 425 degrees for 15 minutes and then at 350 degrees for 30 minutes or until the center is set and doesn’t jiggle too much. Do not let it boil.