{"id":4789,"date":"2026-11-13T03:58:00","date_gmt":"2026-11-13T08:58:00","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=4789"},"modified":"2026-11-09T14:48:35","modified_gmt":"2026-11-09T19:48:35","slug":"classic-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/classic-pumpkin-pie","title":{"rendered":"Classic Pumpkin Pie"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Nothing beats a classic dessert like pumpkin pie to finish off a festive holiday dinner! Loaded with all the cozy spices & the creamiest pumpkin filling, it is a dessert that taste even better when made ahead of time, giving the flavours time to settle.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

For consistent results, canned pumpkin puree (not to be mistaken with pumpkin pie filling) works just as beautiful as fresh pumpkin, if not better, as it delivers a smooth & reliable filling every single time. As the filling itself is technically a custard, this is not a pie to rush as it takes a minimum of 4 to 6 hours at room temperature to fully set. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This recipe uses a two-temperature baking method, starting at a higher heat to help set the crust before lowering the temperature to gentle bake the filling. Whether you prefer a homemade pastry crust or the ease of store-bought, either will work for this recipe.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Lastly, some prefer to blind bake the crust so it stays crisp but I think the two-temperature baking method does the trick. Happy holiday season!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Classic Pumpkin Pie<\/strong><\/p>\n\n\n\n

Prep: 15 minutes
Bake: 60 minutes
Serves: 6

Ingredients:<\/p>\n\n\n\n

    \n
  • 1 unbaked pie crust, store-bought or homemade, chilled<\/li>\n\n\n\n
  • Egg wash, to finish<\/li>\n\n\n\n
  • 15 ounce can of pure pumpkin puree<\/li>\n\n\n\n
  • 3 large eggs, room temperature <\/li>\n\n\n\n
  • 1 cup light brown sugar, packed<\/li>\n\n\n\n
  • 2 teaspoons cornstarch<\/li>\n\n\n\n
  • 1\/2 teaspoon salt<\/li>\n\n\n\n
  • 1 teaspoons ground cinnamon<\/li>\n\n\n\n
  • 1 teaspoon ground ginger<\/li>\n\n\n\n
  • 1\/4 teaspoon ground nutmeg<\/li>\n\n\n\n
  • 1 pinch ground cloves<\/li>\n\n\n\n
  • 1 cup heavy cream<\/li>\n<\/ul>\n\n\n\n

    Directions:<\/p>\n\n\n\n

      \n
    1. Preheat oven to 400(f) degrees. Brush crust with egg wash & set aside.<\/li>\n\n\n\n
    2. To a large mixing bowl whisk together pumpkin puree, eggs & brown sugar until well combined. Add cornstarch, salt, cinnamon, ginger, nutmeg & cloves. <\/li>\n\n\n\n
    3. Whisk in cream & beat until smooth. Transfer filling to prepared crust. Bake for 15 minutes at 400(f) degrees, lower oven to 325(f) degrees & continue baking for 45 to 50 minutes, until the edges have set & the center has a slight jiggle.<\/li>\n\n\n\n
    4. Let cool completely to room temperature before slicing & serving, 4 hours minimum but ideally overnight. Serve with vanilla ice cream or fresh whipped cream!<\/li>\n<\/ol>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

      Nothing beats a classic dessert like pumpkin pie to finish off a festive holiday dinner! 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