Homemade easy and delicious pumpkin pie made from scratch! This fool proof recipe uses all the basic ingredients you have on hand to make a pie that will wow everyone on Thanksgiving, or any other night.
In a large bowl, combine pumpkin puree, sugars, heavy whipping cream, milk, eggs and vanilla. Whisk until smooth. Add the flour, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
Pour the filling into the unbaked pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.
It is best to always use room temperature ingredients before mixing and baking.I like to make a batch of whip cream and top the whole pie with a layer before serving.This pie can last in the fridge for up to 5 days, although the crust will begin to soften from the custard sitting on top of it.I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem!The nutrition facts do not include the pie crust as those can vary.