Prep the Crust: Start with your favorite pie crust, homemade or store-bought. Press it into a pie dish, crimp the edges, and pop it in the fridge to chill.
Mix the Filling: In a bowl, whisk together:
- 1 can (15 oz) pumpkin purée
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- A pinch of salt
Blend until smooth, and feel free to taste for that just-right spice.
Bake: Pour the filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for 35-40 minutes more, or until it’s set but still has a little jiggle.
Cool and Serve: Let it cool on the counter, then slice and top with a dollop of whipped cream.
Now take a bite, close your eyes, and soak in those cozy desert vibes.
