Pumpkin Pie

Food & Drink
Written By Dawn Ray
Slice of classic pumpkin pie topped with whipped cream on a white plate, with the full pie in the background on a marble countertop.

Lightly spiced, silky-smooth, and a must-have—even if you make other pies too. It’s tradition, darling.

🍂 A Slice of Fall in Every Bite….(Classic, but Elevated)

You know the one. That perfect slice of pumpkin pie with a velvety texture, subtle spice, and just enough sweetness to make your eyes close for a second. That’s what we’re baking here.

This version skips the overly heavy clove and goes in with just the right balance of cinnamon, ginger, nutmeg, and a kiss of brown sugar. Add in heavy cream (yes, cream—not just evaporated milk) and you’ve got a smooth, luscious filling that practically floats.

🍽️ Servings

1 9-inch pie (8–10 slices)

⏱️ Time Breakdown:

Prep Time: 20 minutes
Chill Time (if using homemade crust): 30 minutes
Bake Time: 50–55 minutes
Total Time: About 1 hr 30 min (with chill time)

🛒 Grocery List:

For the filling:

  • 1 (15 oz) can pumpkin purée (not pumpkin pie filling)

  • ¾ cup brown sugar

  • 2 large eggs

  • 1 egg yolk

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon nutmeg

  • ¼ teaspoon salt

  • Optional: ⅛ teaspoon ground cardamom or allspice for a modern twist

For the crust:
Use your flaky butter pie crust or store-bought if you’re in a pinch—no judgment here.

👩‍🍳 Directions:

1. Preheat & prep:

Preheat oven to 375°F (190°C). Roll out and place your chilled pie crust into a 9-inch pie pan. Crimp the edges. Chill in the fridge while you make the filling.

2. Make the filling:

In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, egg yolk, and vanilla. Stir in the heavy cream, then add all your spices and salt. Mix until smooth.

3. Assemble:

Pour filling into your chilled pie crust. Tap gently on the counter to remove air bubbles.

4. Bake:

Bake for 50–55 minutes or until the edges are set and the center has a slight jiggle. Cover edges with foil if browning too quickly. Cool completely before slicing.

📝 Southern Pie Tips:

  • Chill that crust before baking—it keeps it crisp.

  • Don’t overbake. It’ll finish setting as it cools.

  • Want picture-perfect slices? Chill the pie overnight.



With spice in my heart and pie on the table,
Southern Charm Style 🎃💛

Lilly-

Dawn Ray
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Buttermilk Biscuits