The Best Pumpkin Pie Recipe
Sweet pumpkin pie filling in a perfectly flaky crust, topped with whip cream, sugared cranberries and pie crust cookies. Welcome to next level. This pie will have your guests begging for more. And because it’s so easy to make, why not make two?
Pumpkin pie and Thanksgiving go hand in hand. We really don’t have one without the other. Once this time of year comes around, I’m making pumpkin pie for dinner parties, giving to people, or just because. Technically, you can make pumpkin pie any time of year, but it would just feel weird.
The simplicity of pumpkin pie, it’s smooth texture and it’s status as a Thanksgiving staple all make pumpkin pie the most beloved Thanksgiving dessert. There’s just no question that a homemade pie is better than a store bought pie, especially when using a homemade pie crust. This pumpkin pie is so easy to make, too. You just fit the pie crust to the pie plate, mix the pie filling together, put it in the prepared pie plate, and bake it. Ta da! Delicious pie!
Ingredients
- Pumpkin What would pumpkin pie be without pumpkin? I prefer using canned pumpkin for this recipe, but you can make your own fresh puree if you’d like.
- Eggs Eggs provide the structure for the pie, and gives it richness.
- Evaporated Milk Helps give the pie body and smoothness.
- Sugar Sweetens our pie, of course!
- Spices This is what makes the pie come to life. Cinnamon, nutmeg, ginger and cloves make this pie taste perfectly spiced.
- Salt A pinch of salt to bring out the flavor.
- Optional Toppings Sugared cranberries, pie crust cutouts and crushed pecans. Makes the pie look pretty.
Should I make my own crust or buy a store bought crust?
While there is something to be said about the ease of buying a crust and not having to worry about making it, I definitely find more satisfaction in making my own crust. There’s nothing like the flakiness of a homemade crust. Plus, my Perfect Crust recipe makes enough crust for two pies, or one pie with a top crust. Since pumpkin pie doesn’t require a top crust, you’ll have enough crust to make two pies, or one pie and pie dough cookies.
I put a little bit of chocolate powder in these cookies for a bit of flavor. They’re not burnt, I promise!
Pie Crust Edges
There are a couple different ways to make your pie crust edges. The following are examples of a crimped edge on a pie, and a fluted edge. Both would look really nice for your pumpkin pie.
How to Make Pumpkin Pie
Step One Preheat the oven to 425 F. Set a metal baking sheet on the bottom rack of the oven.
Step Two On a floured work surface, roll out the pie dough to a 12 inch circle roughly 1/8 inch thick. Transfer to a 9 inch pie plate and press the dough into the sides so the crust is formed into the pie plate. Trim some of the overhang, leaving about an inch or so to help form the crust. Put the prepared pie plate in the fridge while you get the filling ready.
Step Three With a whisk or hand mixer, lightly beat the eggs until they are just mixed together. Add the sugar, spices, pumpkin, evaporated milk and salt and beat until fully incorporated.
Step Four Get the pie plate out of the fridge and add the filling mixture. Fold the edges of the crust underneath itself, forming the pie crust. You can either make a fluted edge or a crimped edge.
Step Five Set the pie on the sheet pan that’s in the oven. Bake for 15 minutes at 425 F, then reduce heat to 350 F and bake for 35-45 minutes, or until the center of the pie is just jiggly. If you overcook it, it will crack. The pie will continue to cook after you take it out of the oven.
Step Six Let the pie sit for 2 hours minimum, longer is better. You could make this pie in the morning and it would be ready for your meal later on that evening. Or, you can make it ahead of time and freeze it until you need it. Decorate with sugared cranberries, pie crust cutouts, and whipped cream if desired.
*This pie filling can easily be made the night before you need it. Just store in the fridge until the next day. Making the filling ahead of time helps the flavors to blend together.
Why I love this recipe
Taste? Sweet, pumpkin-y flavor with cinnamon and spices infused in the mix.
Smell? Pumpkin pie doesn’t have a strong scent when cooking, just a light scent of delicious cinnamon and nutmeg spreading through your house. No wonder so many candles have this scent!
How easy is it to make? While not overly tricky to make, in fact it can be made in one bowl, pumpkin pie can have some difficulties. From getting it to set up right, to not cracking, and making sure the crust cooks thoroughly. Practice makes perfect, right?
Would I make it again? Yes, I would. Hopefully more than once a year.
Pumpkin pie should be stored in the fridge, covered in plastic wrap, for up to four days for freshest results. It will probably be gobbled up before then!
Yes, pumpkin pie freezes perfectly. Cool the pie down completely, then wrap in plastic wrap and store in a freezer safe container in the freezer for up to 2 months. Thaw out in the fridge overnight.
Other Recipes to Try
- Perfect Homemade Apple Pie Recipe
- Easy One Bowl Apple Spice Cupcakes
- Easy One Pot Chili with Black Beans
Pumpkin Pie
Ingredients
- 15 ounce an of pumpkin puree
- 8 ounces evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425 F and place a metal sheet pan on the bottom rack of the oven.
- Roll out pie dough to a 12-inch circle that is about 1/8 inch thick. Fit to a 9-inch pie plate. Trim the edges so there is just about a 1-inch overhang. Set in the fridge while you put together the filling.
- In a large bowl using a whisk or hand mixer, add the eggs and lightly beat until just combined.
- Add in the 15-ounce can of pumpkin, 8 ounces of evaporated milk, 2 tablespoons flour, 1/2 cup sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 teaspoon cinnamon, and 1/4 teaspoon of salt. Stir to combine fully.
- Get the prepared pie plate out of the fridge and add the pie filling to it. Fold the pie crust edges underneath themselves to form the crust edge. Flute or crimp the edges.
- Place in the preheated oven on the sheet pan. Bake for 15 minutes at 425 F, then reduce heat to 350 F and bake for 35-45 minutes. Edges should be golden brown and the pie will still be a bit jiggly in the middle when it's done. It will continue to cook for a bit when you pull it out of the oven. If the center is not jiggly when you pull it out, it is overcooked.
- Remove the pie from the oven and let set on the counter for at least two hours so it can 'set up'. It's best to make this pie early in the morning before you will serve it, or the night before.
- Enjoy with sugared cranberries, pie crust cutouts, chopped pecans, and whipped cream.
Notes
- Wrap pumpkin pie in plastic wrap and store it in the fridge for up to three days.
- You can freeze pumpkin pie as well. Make sure the pie is fully cooled down first. Wrap in plastic wrap tightly until thoroughly covered and put in the freezer. Freeze for up to two months for best results. Thaw out overnight in the fridge.
- You can also freeze individual pieces of pumpkin pie so you don’t have to thaw out a whole pie when the pumpkin pie craving hits. Just wrap each piece in plastic wrap fully, then put them in the freezer. Freeze for up to two months. Thaw out in the fridge overnight.
- You can make the pie filling the night before you need it and store it in the fridge. This helps the flavors come together.
Nutrition
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