Description
Silky pumpkin custard in a buttery crust, perfectly spiced for fall. Ideal for Thanksgiving or cozy family desserts.
Ingredients
1 ½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
3–4 tablespoons ice water
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
1 cup heavy cream
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon vanilla extract
Whipped cream for topping (optional)
Ground cinnamon or nutmeg for garnish
Instructions
1. Preheat oven to 350°F and prepare pie dish.
2. Combine flour, sugar, salt; cut in butter; add ice water to form dough.
3. Roll dough and line pie dish; chill 15 min.
4. Blind bake crust 15 min, remove weights, bake 5 more min.
5. Whisk pumpkin, sugars, eggs, cream, spices, vanilla until smooth.
6. Pour filling into crust; smooth top.
7. Bake 45–55 min until mostly set.
8. Cool to room temperature; refrigerate 4+ hours.
9. Serve with whipped cream and sprinkle of cinnamon or nutmeg.
Notes
Use graham cracker crust for variation.
Adjust spices to taste.
Dairy-free: replace cream and butter with coconut products.
Top with whipped cream rosettes or caramel drizzle.
Store refrigerated up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 40g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg