Easy Classic Pumpkin Pie
  • 1 refrigerated pie crust (or make your own)
  • 1 (15-ounce) can pure pumpkin (NOT pumpkin puree)
  • 1¼ cups heavy cream
  • ⅔ cup granulated sugar
  • 3 eggs, divided
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • course sugar for sprinkling, optional (like sugar in the raw)
  1. Place a large cookie sheet on the middle oven rack and preheat oven to 350 degrees F.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt.
  4. In a small bowl, beat the remaining egg and lightly brush it on the crust edge; sprinkle with coarse sugar.
  5. Pour the pumpkin pie filling into the crust. Place pie pan on preheated cookie sheet and bake until just set around the edges, approximately 50 to 60 minutes (the middle will still jiggle slightly, and that's okay).
  6. Transfer pie to a rack and let cool completely. Serve with whipped cream, if desired.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/classic-pumpkin-pie/