Homemade Pumpkin Pie
Indulge in the cozy flavors of fall with this Homemade Pumpkin Pie recipe that's perfect for any occasion. With a buttery, flaky crust and a rich, spiced pumpkin filling, this classic dessert will have everyone coming back for seconds.
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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 1 ¾ cups pumpkin puree (615 g)
- 1 tablespoon ground cinnamon
- ½ tablespoon ground nutmeg
- ½ tablespoon ground cloves
- 1 tablespoon ground pumpkin pie spice
- ½ tablespoon ground allspice
- ½ tablespoon ground cardamom
- ¼ teaspoon salt
- ½ cup sugar (100 g)
- ½ cup maple syrup (165 g)
- 1 tablespoon vanilla extract
- 2 large eggs, beaten
- 1 cup heavy whipping cream (240 mL)
- 1 store-bought pie shell
- whipped cream, for topping, optional
Nutrition Info
- Calories 464
- Fat 31g
- Carbs 45g
- Fiber 2g
- Sugar 20g
- Protein 6g
Estimated values based on one serving size.
Preparation
- *Pumpkin Purée*
- This only works if you buy “Pie Pumpkins” either from a local farmers market or a store; this is VERY important.
- Preheat oven to 425°F
- Cut the pumpkin in half lengthwise and scoop out all the fibers and seeds (get as much out as possible).
- Place each side cut-side down on a tin-foiled lined baking sheet and bake for 40-50 minutes or until tender.
- Remove from oven and let cool on counter until room temp.
- Scoop out all soft flesh and purée in blender or food processor (helps to add some of the heavy cream now, save the rest for later)
- Pumpkin Pie filling
- Preheat oven to 425°
- Combine all spices, salt, sugar in a mixing bowl.
- In a separate bowl: combine purée, maple syrup, vanilla. Add contents of first bowl to this bowl.
- Pour the final mixture into the pie shell and bake for 15 minutes (at 425°)
- While the oven is on, turn the oven temperature down to 350° and bake for an additional 90 minutes or to when the filling has set.
- Remove from oven and let cool on wire rack.
- Serve and top with optional whip cream.
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