Traditional Pumpkin Pie

Traditional Pumpkin Pie


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Nothing says Thanksgiving like pumpkin pie! Serve it topped with whipped cream and cinnamon for a traditional treat that never goes out of style this holiday season!

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Time needed

1 hour cooking

Serving Size / Yield

8 servings


  • 2 C. pumpkin puree
  • 1 1/2 C. heavy cream
  • 1/2 C. dark brown sugar, packed
  • 1/3 C. sugar
  • 1/2 tsp. salt
  • 2 whole eggs +1 egg yolk
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cardamon
  • 1/2 tsp. lemon zest
  • 1 pie crust

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Preheat the oven to 425 degrees. In a large bowl, beat the eggs and egg yolk. Mix in the sugars, salt, spices, and lemon zest. Combine well, then add the pumpkin puree. Stir in the cram and beat until everything is mixed completely.

Pour the filling into an uncooked pie shell. Bake for 15 minutes, then lower the temperature to 350 degrees. Bake for 45 to 55 minutes, or until baked through. About halfway through baking, wrap the edges of the crust with tin foil to prevent burning.

Cool for 2 hours on a wire rack. It will come out of the oven puffed up and will deflate as it cools.

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