When the holidays come around, I get so excited to make this classic pumpkin pie recipe. And my family is even more excited to eat it after Thanksgiving dinner. By far, it’s the pie I’m most requested to make when the leaves outside start changing color.
Best Pumpkin Pie Recipe
I used to be the kind of person that would just pick up a pumpkin pie at the store. But there’s something missing from it. Only the best pumpkin pie is made with love. With this recipe, you’ll be able to add plenty from your heart too.
Easy Pumpkin Pie Recipe
Do you have 10 minutes? Great! Then you can make this easy pumpkin pie recipe! That’s all it takes to prep it and get it in the oven. That’s faster than going to the store to pick one up!
How to Make Pumpkin Pie from Scratch
Pumpkin pie really isn’t too difficult to make. Open up your spice cabinet. If you have ground cloves, cinnamon, allspice, nutmeg, and ginger, you’re halfway there. You just need a few other things to pull it all together. In just 5 simple steps, I’ll show you how to make your own homemade pumpkin pie that everyone will love!
To make pumpkin pie from scratch, you COULD smash up your own pumpkin. But I find that’s messy. Plus, fresh pumpkin is better in soups and stews. It has a grittier and earthier taste. When pumpkin is simply pureed and canned (and without added sweeteners), it’s the perfect choice for getting the right creamy and dreamy consistency.
All it takes is 10 minutes to mix everything together. Then you can enjoy the wonderful scent of pumpkin pie as it bakes!
Pumpkin Pie Ingredients
- Unsweetened pumpkin puree – Don’t use the pumpkin pie mix. It’s got additives in it but this puree is just canned pumpkin without anything else.
- Sugar – Both brown and regular sugar go into this for that warm, autumn sweet taste.
- Pie crust – You need the perfect vessel to contain your delicious pumpkin pie, don’t you? If you want to go the extra mile opt for homemade pie crust made from pie dough.
- Eggs – This recipe calls for 3 eggs plus 1 egg yolk.
Expert Secrets for the Best Pumpkin Pie!
- Don’t overcook it – Doing so will leave you with those cracks on top.
- Pre-bake the crust – I’m a huge fan of doing this because it keeps the crust from going soggy. Your other option is to use a pie shield to keep the top of the pie crust from burning.
- Go half and half on sugars – When you use half brown and half white sugar, you get a caramelized flavor that will win you mega-compliments for your pumpkin pie!
How to Make Pumpkin Pie Filling
This pumpkin pie recipe makes it so simple to create the best filling. You’ll take your unsweetened pumpkin puree and mix it with the other ingredients as listed. Make sure everything is combined well but there’s no need to go nuts and over-mix it.
Pumpkin pie fixes everything.
Canned Pumpkin or Fresh Pumpkin for Pumpkin Pie?
Canned pumpkin is best for pies though I encourage you to avoid that sugared-up sweetened version. You’ll be adding your own fresh and healthy seasonings from your spice rack. It tastes so much better than pre-seasoned pie mix. Fresh pumpkin is hard to get to the right consistency for pie which is why I prefer to take my fresh pumpkins and make them into a nice pumpkin soup or stew.
What is Pumpkin Pie Spice?
Pumpkin pie spice is simply all the spices for pumpkin pie in one handy shaker. Why do I prefer adding each one individually? Because I can adjust each one to my measurements to ensure it has the perfect flavor.
How Long to Bake Pumpkin Pie
With this recipe, you’ll only have to wait 35 to 40 minutes until your pumpkin pie is finished. The edges should be set and the center should jiggle. Don’t worry about that because it will finish cooking through when you pull it out. If you leave it in the oven too long, you’ll get that crack on top.
Do you need to blind bake pumpkin pie crust?
You do not need to blind bake pumpkin pie crust. However, if you prefer a crispier crust on your pumpkin pie, you should blind bake. If you choose to blind bake, try using pie weights.
How to Tell When Pumpkin Pie is Done?
The edges will be browned and the center slightly jiggly.
Best Toppings to Serve with Pumpkin Pie
Pumpkin pie is always perfect with whipped cream on top. My husband will literally engulf the entire thing in a fortress of whipped cream, a habit he’s had since childhood. Now my kids do the same. Vanilla ice cream is another favorite though if you want to make it look like it came right from a magazine, you can add sugared cranberries on top for the perfect Thanksgiving presentation!
How to Store Pumpkin Pie
After your pumpkin pie comes out of the oven, let it cool down to room temperature. If you’re serving it within 2 hours, you can leave it out but if not, cover it loosely and put it in the fridge. Assuming you have any leftovers, pumpkin pie is good for up to 4 days when refrigerated.
Does Pumpkin Pie Need to Be Refrigerated?
Yes! Pumpkin pie will preserve better in the refrigerator. Please don’t leave it out all day and night.
Can You Freeze Pumpkin Pie?
Yes – and that’s a good plan if you have lots of baking coming up for the holidays. Why stress yourself out more than necessary? You’ll need to bake it first but then once it has cooled completely, you can wrap it up in several layers of plastic wrap. I also like to then slide it in a freezer bag. Then, place it on a level shelf and it will be good for a month.
How to Reheat Pumpkin Pie
My family loves their pumpkin pie chilled or even slightly up to room temperature. But if you or any of your guests would like it warmed, you can take each slice and heat for 10 to 30 seconds just prior to serving.
Classic Pumpkin Pie Recipe
- 29 oz can of unsweetened pumpkin puree
- 1/4 tsp cloves ground
- 1 tsp cinnamon
- 1/8 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg yolk
- Preheat the oven to 350F. Place the frozen pie crust in the fridge to thaw.
- In a large bowl, combine the pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, salt, granulated sugar, brown sugar, vanilla extract, eggs, and egg yolk. Mix until thoroughly combined.
- Place pie crust into pie plate and poke holes on the bottom with a fork. Pour the pumpkin mixture into the pie shell and spread evenly.
- Bake at 350F for 35-40 minutes, or until the edges are set but the center jiggles slightly when shaken.
- Allow to cool at room temp for 2 hours before serving. Slice and serve with whipped cream or vanilla ice cream.
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