Ingredients
Scale
Before diving into the ingredients, let me share a little secret from my Devon kitchen days: the magic often lies in the simplicity and quality of what you use. Here’s what you’ll need to create your own masterpiece:
- 1 9-inch unbaked pie crust
- 2 cups pumpkin puree (canned or homemade)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 vanilla bean, seeds scraped
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
If you find yourself without a vanilla bean, feel free to double the vanilla extract. It’s these little tweaks that allow for creativity, just as my mum would encourage when she spotted me sneaking an extra sprinkle of cinnamon into the mix.
Instructions
Let’s walk through the process of crafting this pie, step by step, just as my mum would guide me through her treasured recipes:
- Preheat your oven to 375°F (190°C). While the oven warms up, place your pie crust in a 9-inch pie dish, crimping the edges as desired.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vanilla extract, and scraped vanilla bean seeds. Stir until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gradually stir in the heavy cream, followed by the cinnamon, ginger, nutmeg, and salt. Mix until fully incorporated and the filling appears creamy.
- Pour the filling into the prepared pie crust, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Allow the pie to cool on a wire rack before serving, allowing the flavors to meld beautifully.
Remember, the beauty of baking lies in patience and care. The aroma that fills your home is worth every minute spent waiting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
