Description
This Christmas Pumpkin Cream Pie is a cozy holiday dessert that’s creamy, spiced perfectly with cinnamon, nutmeg, and ginger, and beautifully set in a flaky pre-made pie crust. Perfect for festive gatherings, this pie combines the rich flavors of pumpkin and warm spices for a comforting treat everyone will love.
Ingredients
Scale
Filling
- 1 1/2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
Crust
- 1 pre-made pie crust
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the pie evenly.
- Mix pumpkin and spices: In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt. Stir well to blend the flavors thoroughly.
- Add eggs and vanilla: Crack in the eggs and pour in the vanilla extract, then mix until the filling is smooth and consistent.
- Incorporate heavy cream: Gently fold the heavy cream into the pumpkin mixture to add richness and creaminess.
- Fill the crust: Pour the prepared pumpkin filling into the pre-made pie crust, spreading it evenly.
- Bake the pie: Place the pie in the oven and bake for 45-50 minutes, or until the filling is set and a knife inserted comes out clean.
- Cool before serving: Remove the pie from the oven and allow it to cool completely before slicing and serving to enhance the flavors and texture.
Notes
- Use fresh or canned pumpkin puree for convenience.
- Allow the pie to cool completely to ensure it slices cleanly.
- Optional: Serve with whipped cream or a sprinkle of cinnamon on top.
- Store leftovers in the refrigerator for up to 3 days.
- For a firmer pie, bake an additional 5 minutes if needed.
