Description
A delicious and creamy pumpkin pie topped with whipped cream, perfect for fall celebrations.
Ingredients
Scale
- 1 pre-made pie crust
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger.
- Add the eggs and vanilla extract, and whisk until smooth.
- Pour the pumpkin mixture into the pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until a knife inserted in the center comes out clean.
- Let the pie cool completely before topping with whipped cream.
Notes
- For a richer flavor, use fresh pumpkin instead of canned.
- Chill the pie in the refrigerator for a few hours before serving for best results.
- Top with additional spices or nuts for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg