My Perfect-Every-Time Pumpkin Pie

Pumpkin pie anyone? I am excited to finally share my recipe for the PERFECT pumpkin pie that I have been making for 10 years now! It is the perfect texture, amount of sweetness, and spiced to perfection. I’ll show you how to roast your own pumpkin (my preference) & make your own pie crust, but it also works with canned and store bought.

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5 from 6 votes

My Perfect-Every-Time Pumpkin Pie

Pumpkin pie anyone? I am excited to finally share my recipe for the PERFECT pumpkin pie that I have been making for 10 years now! It is the perfect texture, amount of sweetness, and spiced to perfection. I'll show you how to roast your own pumpkin (my preference) & make your own pie crust, but it also works with canned and store bought.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 2349kcal

Author: Candice

Ingredients

• 1 prepared pie crust the rolled frozen or refrigeratedversion at room temp
• 1 sugar-pie pumpkin or 1.5 if they are small OR 1 15-oz can of plain pumpkin puree
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4  tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/4 cups half-and-half
• 1/4 cup 100% maple syrup
• 2 eggs beaten
• 1/2 tsp vanilla extract

Instructions

• Preheat to 350F.
• Cut the pumpkin in half lengthwise. Scoop out the seeds. Place cut side down on a baking sheet. Bake 1 hour. Let cool. Remove skin.
• Prepare your pie dish with the store bought crust. Refrigerate 30 minutes.
• In the meantime, preheat to 350F with the rack in the lower half of the oven.
• Add the pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.
• Add the puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.
• Add the half-and-half and maple syrup. Whisk until incorporated. Remove from heat.
• Add the eggs and vanilla extract. Whisk until incorporated.
• Add the pumpkin mixture to your prepared pie dish.
• Bake ~1 hour, until a toothpick inserted into the center comes out clean. Let cool 1 hour...be patient, this is the hardest part!

Nutrition

Calories: 2349kcal | Carbohydrates: 362g | Protein: 44g | Fat: 89g | Saturated Fat: 39g | Cholesterol: 439mg | Sodium: 2146mg | Potassium: 5558mg | Fiber: 12g | Sugar: 207g | Vitamin A: 117323IU | Vitamin C: 125mg | Calcium: 838mg | Iron: 17mg

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!