Homemade Pie Crust
Roll out the Homemade Pie Dough onto a floured surface to approximately 12 inches round.
Shape the dough into a 9 inch pie plate, fold the overhang under and crimp the edges of the dough
Refrigerate the pie crust for one hour
Blind Bake The Pie Crust
Preheat the oven to 350 degrees F and remove the pie crust from the refrigerator, using a fork pierce the bottom of the pie
Place a piece of parchment paper on top of the crust and fill with pie weights or dried beans to prevent the dough from puffing up
Blind bake the pie crust for 15-18 minutes
Remove the pie crust from the oven and allow it to cool while you prepare the Pumpkin Filling
Pumpkin Pie Filling
In a large bowl whisk together the pumpkin puree, light brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, salt and vanilla extract
Slowly whisk in the heavy whipping cream and continue whisking until smooth and fully combined
Pour the pumpkin pie filling into the blind baked pie crust
Bake the Pumpkin Pie for 40-45 minutes or until the edges are puffed up and the center has a slight jiggle
Remove the pie from the oven and let it cool completely
Serve with fresh whipped cream
Serving: 12servings | Calories: 163kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 94mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg