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slice of delicious old fashioned pumpkin pie

Old Fashioned Pumpkin Pie Recipe with Heavy Whipping Cream

This old fashioned pumpkin pie recipe with canned pumpkin and heavy cream is rich, creamy, and filled with cozy fall spices. A true holiday favorite that feels just like Grandma’s kitchen.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 15oz can canned pumpkin puree
  • 1 cup heavy whipping cream
  • ½ cup whole milk
  • 2 eggs
  • ¾ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • pinch of ground cloves
  • 1 pie crust store-bought or homemade

Equipment

  • 9" pie pan

Method
 

  1. Preheat the oven to 375°F and position the rack in the center. Prepare your pie crust by fitting it into a 9-inch pie pan, crimping the edges, and pricking the bottom with a fork. Chill for 30 minutes.
  2. Line the chilled crust with foil and fill with dried beans, rice, or pie weights. Bake for 7–8 minutes until lightly golden. Cool on a rack - the crust won’t be fully baked yet.
  3. In a large bowl, whisk together pumpkin puree, heavy cream, milk, eggs, brown sugar, cinnamon, ginger, cloves, and salt until smooth and well blended.
  4. Pour filling into the crust. Bake for 45-50 minutes, until the edges are set but the center still jiggles slightly. Cool completely on a rack before slicing. Serve with fresh whipped cream.

Notes

  • Chill the pie crust before baking to help the edges hold their shape.
  • If the edges start to brown too quickly, cover them loosely with foil.
  • Libby’s canned pumpkin is recommended since it has a thicker, less watery texture than most other brands.
  • Ovens can run differently, so begin checking your pie about 5 minutes before the suggested bake time.
  • This pie can be made a day ahead and stored covered in the fridge. The crust may lose a little crispness, but the flavor will still be wonderful.