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Fluffy Pumpkin Pie

A creamy, light and fluffy version of a classic pumpkin pie that will quickly become a favorite.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dessert, Holiday
Cuisine: American
Servings: 8

Ingredients

  • 11" sheet of pie dough
  • 1 1/2 cups of pure pumpkin puree
  • 2 large eggs, divided
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1 1/2 teaspoons of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves
  • 3/4 cup of heavy cream
  • whipped cream (optional garnish)

Instructions

  • Preheat your oven to 350 degrees
  • Roll out your pie dough and transfer it into a 9 inch pie dish
  • Use a sharp knife to trim away the excess and shape the edges to your desired shape
  • Cover the dough with non-stick foil or parchment paper and fill the interior with pie weights or uncooked dried beans or rice
  • Bake the crust for 18 minutes or until lightly golden on the edges
  • While the crust is baking, prepare the filling ...
  • In a large bowl, combine 1 1/2 cups of pure pumpkin puree with 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 2 egg yolks and 3/4 cup of heavy cream and then set aside.
  • Place 2 egg whites in a clean, dry medium bowl and whip with an electric hand mixer on medium speed until bubbles begin to form 
  • Add a pinch of salt and 2 tablespoons of granulated sugar into the bubbly egg whites and continue whisking until soft peaks form
  • Increase the mixer speed to medium high and continue whipping the egg whites until stiff, glossy peaks have formed 
  • Gently fold 1/3 of the whipped egg whites into the pumpkin mixture until mostly incorporated and then repeat with the remaining 2/3 until you no longer see white streaks (avoid over mixing the mixture)
  • Pour the filling into your pie crust and bake at 450 degrees for 15 minutes and the reduce the oven temperature to 375 degrees and continue baking for an additional 25-30 minutes 
  • If the pie crust gets too dark, cover with crust with a circle of foil 
  • Once the top of the pie is golden brown and the center is mostly set, turn the oven off and open the oven door half way. Allow the pie to cool in the oven for  30-45 minutes before transferring onto a cooling rack
  • Transfer the pie dish onto a cooling rack to cool for 4 hours (or overnight tightly covered in the refrigerator)
  • Serve chilled or at room temperature or cool with a dollop of whipped cream