Pumpkin Pie Vibes 🍂✨

Okay, so, who else is obsessed with pumpkin pie season? Like, it’s basically the holy grail of fall desserts, am I right? I mean, give me alllll the spices and cozy flavors.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, let’s hit the grocery store together (not literally, but you get it). Here’s what we’re grabbin’:

– 1 (9 inch) single crust pie (I usually make my own, but hey, store-bought works too—no judgment here!)
– 3 large eggs (like, farm-fresh if you can, but whatever’s handy)
– 1/2 cup granulated sugar (just the regular stuff)
– 1/3 cup light brown sugar (a little sweet, a little caramel-y)
– 1 (15oz) can of pure pumpkin puree or be a hero and make 2 cups homemade pumpkin puree (I’ve done both, just depends on the day)
– 3/4 cup heavy whipping cream (for that richness, you know?)
– 1 teaspoon vanilla extract (because vanilla makes everything better)
– 1 ½ teaspoons ground cinnamon (the spice of life)
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon fine sea salt (don’t skip this!)
– Homemade whipped cream (for serving—obviously)

So Here’s Why I Make This Constantly

Alright, gather ‘round. Here’s the scoop. So, every Thanksgiving since I can remember, my grandma would whip up this pumpkin pie, right? Like, the whole house would smell like cinnamon and nutmeg… pure heaven. One year, she let me help. Imagine me, 10 years old, covered in flour, sneaking bites of the filling when she wasn’t looking (oops). Ever since then, I feel like I’m channeling her every time I make it. It’s nostalgia in a crust. 🥰

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s another look at this beauty, ‘cause it deserves it!

The One Trick That Changes Everything

Okay, listen up! The secret? Don’t overmix the filling! Just gently stir until everything’s combined. This keeps your pie from being all weird and rubbery. Nobody wants that. Trust me, I’ve been there, and it’s not cute.

Don’t Mess This Up (My Top Tips)

– Check the pie at 50 minutes. Seriously, start checking for doneness then. I once forgot and ended up with a sad, overbaked thing that tasted like cardboard. 😩
– Use a *pie shield* if you wanna keep that crust from browning too fast. Just pop it on the edges when it’s looking golden and perfect.
– Let it cool before slicing! Patience, my friend. It needs time to set or else it’ll be a gloppy mess. (Been there, done that!)

How to Keep Them From Disappearing (Or, How to Store Them)

So, if somehow you have leftovers (not likely, but hey), just cover that pie with plastic wrap and pop it in the fridge. It’ll be good for about 3-4 days. But, let’s be real, it probably won’t last that long. If it does, you’re a magician.

If You Liked This, You’ll Probably Like These Too

If you’re vibin’ with the pumpkin-y goodness, you might also wanna check out my:
– Apple Crisp (so cozy and perfect for fall)
– Pecan Pie Bars (they’ll make you swoon)
– Sweet Potato Casserole (the marshmallows, oh my gosh!)

Hey, What’s Your Favorite Fall Dessert?

Alright, now it’s your turn! Do you have a go-to fall dessert? I’m always looking for inspo (and ways to get more pumpkin in my life). Let’s chat! 🥳🍁

Easy Pumpkin Pie

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Indulge in the warmth of fall with this easy homemade pumpkin pie recipe. Featuring a buttery crust and a creamy spiced filling, this pie is perfect for Thanksgiving or any festive gathering. Use canned pumpkin for convenience or make your own puree for a fresh twist. With just the right amount of spice, this delightful dessert will leave your guests craving more!

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: Makes 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 (9-inch) single crust homemade pie crust
3 large eggs
1/2 cup granulated sugar
1/3 cup light brown sugar
1 (15 oz) can pure pumpkin puree or 2 cups homemade pumpkin puree
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt

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Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and pumpkin puree until smooth.
Stir in the heavy cream, vanilla extract, and spices until fully combined.
Pour the mixture into the prepared pie crust.
Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the filling is set.
Allow to cool before serving with homemade whipped cream.