It’s fall and you know what that means – Pumpkin Pie for everyone! This perfect pumpkin pie recipe is spiced and sweet with all the autumnal flavors you know and love. Don’t forget the whipped cream!
Pumpkin Pie
A good pumpkin pie is quintessential for any fall or holiday table. Smooth, pureed pumpkin blended with brown sugar, cinnamon, and of course plenty of pumpkin pie spice come together for that delicious flavor that evokes all those warm and cozy feelings. Whether you’re making a pie or two for a big Thanksgiving feast, Christmas with the family, or just a dinner with friends during these chillier months, you can never go wrong with a made from scratch pumpkin pie. Forget the store bought or canned pumpkin pie filling, making a homemade pie is easier than you might think and will taste worlds better! Plus you get those sweet bragging rights over your cousin who just brought some frozen dinner rolls.
Need more fall flavors in your life? Of course you do! Try this No Bake Pumpkin Cheesecake, a stunning yet Easy Apple Galette, or a batch of Peanut Butter Maple Cookies to deck out that holiday dessert table!
Why is my pie cracking?
For a smooth pie presentation you have to avoid overcooking the filling. Start with the lower bake time and keep an eye on it as it goes. You want the filling to just barely be set with a slight jiggle to it. The filling will continue to cook a bit as it cools since it’s still in the hot pie pan. If you overcook the pie it loses too much moisture and that’s when those cracks start to form.
How To Make Pumpkin Pie
For the Pie Crust:
- Roll. If using a homemade pie crust, roll out your dough on a floured surface. Roll to ¼ inch thick and lay into a 9 inch pie pan. Gently press into the bottom and trim off any excess from the sides. Crimp the edges however you like.
- Freeze. Place in the freezer and freeze for 1 hour.
- Preheat. Once set, preheat your oven to 425°F. Place parchment paper over the dough and add pie weights (or dried beans or rice).
- Bake. Bake for 15 minutes. Remove the crust from the oven. Remove the weights and paper and allow the crust to cool.
For the Filling:
- Whisk. In a large mixing bowl, whisk together the pumpkin puree, eggs, white and brown sugars, pumpkin pie spice, cinnamon and salt.
- Add. Add in the evaporated milk and stir until incorporated and smooth.
- Pour. Pour the pumpkin filling into the crust. Be careful as the filling is very liquidy!
- Bake. Bake for 55-65 minutes, until the center is mostly set and slightly wobbly.
- Cool. Remove and let the pie cool completely.
- Serve. Once cooled, slice and serve with a giant dollop of whipped cream and a sprinkle of cinnamon. Enjoy!
Storing Pumpkin Pie
Store leftover pie in an airtight container in the fridge for 3 days. I love a good leftover piece of pumpkin pie that’s extra cold from the fridge! This is the perfect pie to make the day before Thanksgiving, because I always think it’s better when it sits for a day.
Ingredients Notes for Pumpkin Pie
- Pie crust – Store-bought is fine, but making your own is super simple and worth the extra effort!
- Pumpkin Puree – NOT pumpkin pie filling. Just pureed pumpkin without the sugars and spices already added in. We’re going truly homemade here.
- Sugars – You’ll need both white and brown sugar for this pie.
- Pumpkin Pie Spice – You can use a premade blend or make your own if you already have the other spices on hand. You’ll need cinnamon, ginger, nutmeg, cloves, allspice, and a tiny bit of black pepper.
- Cinnamon – You can never go wrong with some extra cinnamon. Keep it on the side for an extra garnish too!
- Salt – A dash to balance.
- Evaporated Milk – Be sure to get evaporated as opposed to condensed milk! Condensed milk has sugar added and will make your pie way too sweet.
- Optional – Whipped cream! Which really isn’t optional, it is definitely required in my opinion.
Enjoy!
~Nichole
Pumpkin Pie
Ingredients
- 1 9-inch Pie crust homemade or store-bought, unbaked
- 1 15 oz Can Pumpkin purée
- 2 Large eggs
- 1/2 Cup Light brown sugar packed
- 1/2 Cup Granulated sugar
- 2 tsp Pumpkin pie spice
- 1 tsp Ground cinnamon
- 1/2 tsp Salt
- 1 12 oz Can Evaporated milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Roll out the pie dough on a lightly floured surface to roughly ¼ inch then place it in a 9-inch pie pan, gently pressing it into the bottom and sides to fit snugly.
- Trim any excess dough and crimp the edges by pinching or pressing with a fork to create a decorative border.
- Freeze the pie crust for 1 hour or until solid.
- Heat the oven to 425 degrees Fahrenheit then place a sheet of parchment paper on top of the crust then fill with baking beans or regular dry beans.
- Bake for 15 minutes then remove from the oven, take the paper and beans out and let it cool.
- In the meantime, whisk together the pumpkin, eggs, both sugars, pumpkin pie spice, cinnamon, and salt.
- Whisk in the evaporated milk until smooth.
- Pour the filling into the crust and bake for 55-65 minutes, or until the center is just set with a slight wobble.
- Let the pie cool completely before slicing.
- Serve with whipped cream or a sprinkle of cinnamon for garnish if desired.
Notes
This pumpkin pie can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
