Pumpkin pie

This pumpkin pie recipe uses ready made pie dough and pumpkin puree.


1 pie crust (dough for 1 pie crust, unbaked)
1 c brown sugar (dark, packed)
2 t ginger (ground)
2 t cinnamon (ground)
1 t nutmeg (ground)
1⁄4 t clove (ground)
1⁄2 t salt
2⁄3 c cream (heavy cream, double cream)
2⁄3 c milk
4 egg (large)
2 c pumpkin (pumpkin puree, plain, canned)


  1. Adjust your oven racks to the lower and middle positions. Heat to 375°F and partially bake your pie shell.
  2. While pie crust is baking, process the pumpkin with the brown sugar, spices and salt in a food processor with a steel blade for a full minute. Place mixture into a 3 quart heavy bottom saucepan. Bring to a sputtering simmer over a med-high heat. Stir constantly for 5 minutes, it will be thick and shinny.
  3. Remove your pie dough from the oven and increase oven temp to 400° F. Whisk the cream and milk into the pumpkin, bring it to a bare simmer. Process the eggs in a blender for 5 seconds. With the food processor still running pour in half the pumpkin mix, slowly. Stop the food processor, and pour the reaming pumpkin in. Pulse 30 seconds.
  4. Pour the warm filling into the hot pie shell. Don't over flow it, you can add any leftover pumpkin to the pie, after it has baked for 5 minutes. Bake pie on the lower rack for about 25 minutes. The pie should puff and look a little dry, lightly cracked on the edges and the center should giggle like gelatin. Cool 1 hour on a wire rack before serving.
Total time
1 hour, 5 minutes
Cooking time
Preparation time
6 servings


North American cuisine

easy, bake
pies, dessert, harvest
American food recipes
Food in U.S.A.