Cinnamon Pumpkin Pie
This cinnamon pumpkin pie recipe emphasizes the warm, aromatic notes of cinnamon while maintaining the creamy, rich texture that makes pumpkin pie a beloved fall staple. Whether you're preparing for a holiday gathering or simply craving a slice of autumn comfort, this recipe delivers consistent results with a flavor profile that outshines store-bought alternatives.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Wire Rack
- Rolling Pin
Ingredients
For the Crust
- 1½ cups all-purpose flour substitute almond flour for a gluten-free option
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter cubed
- 3-4 tablespoons ice water
For the Filling
- 15 oz canned pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- 1¼ cups heavy cream
- ¾ cup packed brown sugar dark brown adds more depth
- 2½ teaspoons ground cinnamon Ceylon cinnamon offers a more complex flavor
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- After chilling, roll the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough, leaving a 1-inch overhang, then fold under and crimp decoratively. Return to refrigerator while preparing the filling.
- Preheat your oven to 375°F (190°C). In a large bowl, whisk eggs until lightly beaten. Add pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Whisk until smooth and well combined.
- Pour the filling into the chilled pie crust. Bake for 20 minutes at 375°F, then reduce temperature to 350°F and continue baking for 35-40 minutes until the center is almost set but still slightly jiggly.
- Place aluminum foil strips around the crust edges if they begin to brown too quickly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. For the best flavor development and texture stabilization, cooling overnight in the refrigerator yields optimal results.
Notes
- Using Ceylon cinnamon instead of regular cassia cinnamon creates a more delicate, complex flavor profile.
- Warm your cream slightly before adding it to the other ingredients for a silkier texture.
- The pie will continue to set as it cools, so don't overbake it. Remove from oven when the center still has a slight jiggle.
- This pie actually improves with 24 hours of refrigeration as the flavors meld.
Nutrition
Calories: 385kcalCarbohydrates: 41gProtein: 6gFat: 23gSaturated Fat: 14gCholesterol: 135mgSodium: 320mgFiber: 2gSugar: 22gVitamin A: 120IUCalcium: 8mgIron: 10mg
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