Easy Pumpkin Pie Recipe

This delicious pumpkin pie recipe will wow your guests!

5 from 6 votes

Print Pin

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: servings

Author: Kris Bordessa

Preheat oven to 425° F.
Mix dry ingredients in small bowl. Beat eggs in large bowl.
1 1/2 cups granulated organic cane sugar, 2 teaspoons cinnamon, 1/2 teaspoon sea salt, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg, 4 large eggs
Stir pumpkin and dry ingredients into eggs. Gradually stir in cream. Set each pie shell on a cookie sheet. Divide custard evenly between two pie shells. (I use my big canning ladle for this.)
4 cups pumpkin puree, 3 cups half and half or heavy cream, 2 unbaked pie shells
Carefully move pies to preheated oven. Bake for 15 minutes. Reduce temperature to 350° F; then bake for 40 to 50 minutes more. A knife inserted near the center of the pie should come out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Whipped cream

This recipe makes enough filling for two pumpkin pies.
Optional: Top with whipped cream before serving. (For some people in my family this is not considered optional. And yet, year after year after year I forget to have whipping cream on hand.)