Pumpkin cream pie recipe
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This pumpkin cream pie recipe is the perfect dessert for autumn! It’s made with a homemade graham cracker crust, and the filling is a mixture of pumpkin puree, cream, eggs, sugar, and spices. This pie is easy to make and can be served either at room temperature or cold.
For the crust, you’ll need:
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar
To make the crust, mix together the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust at 350 degrees F for 10 minutes. Let it cool while you prepare the filling.
For the filling, you’ll need:
1 cup pumpkin puree
1/2 cup heavy cream
2 eggs
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
To make the filling, whisk together the pumpkin puree, heavy cream, eggs, sugar, cinnamon, ginger, and nutmeg. Pour the filling into the cooled crust. Bake the pie at 350 degrees F for 45 minutes, or until the filling is set.
This pie can be served at room temperature or cold. Store leftovers in the refrigerator
