If you’re using a frozen pie crust, you can often find instructions for blind baking on the package. Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. And I have a video tutorial and step-by-step photos in my pie crust recipe. Pre-baking or ‘blind baking’ the pie crust is important for pumpkin pie because it ensures that it stays crisp and doesn’t get soggy as the filling bakes. I have tested with and without pre-baking and the crust was significantly better (flakier and crisper) when pre-baked.
Classic Apple Crisp Recipe
This helps the crust firm up before the filling can make it soggy. Additionally, place the pie on a cookie sheet in the center of the oven for even heat distribution, ensuring the crust cooks thoroughly and evenly. We’ve heard from you that you love the versatility of this pumpkin pie recipe, so here are a few ideas to try. So from my kitchen to yours, rizon bnc enjoy The Great Pumpkin Pie Recipe. But I finally I cracked the pumpkin pie code.
And they will all be wondering what makes this spiced pie so good… it’s a pinch of pepper. Pour the filling into the pie crust and bake at 375° for minutes. This pumpkin pie recipe is a longtime favorite, which I originally shared in November 2015. I updated this post in October 2024 with new photos, more success tips and a step-by-step recipe video. Nothing beats the butteriness and flakiness of a homemade pie crust, but when you’re in a pinch, store-bought refrigerated crust will work. Just remember to pull it out of the fridge about 15 minutes before you unroll it out.
Cover loosely with plastic wrap or place in a tightly-covered food storage container. Alyssa Rivers is the author of ‘The Tried and True Cookbook’, a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.
Strawberry Rhubarb Pie
Transfer it to a deep dish pie dish, trim off any excess dough around the edges, and crimp or flute the edge as desired. Chill the pie crust in the refrigerator while you make the pumpkin filling. Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.
Yes, pies containing eggs and dairy products (like milk or cream) should always be stored in the refrigerator. As soon as the pumpkin pie cools completely, cover it with plastic wrap and refrigerate it until it is time to serve. Pouring a liquid filling into a pie crust and not spilling as you place the pie on the oven rack can be tricky. We also have plenty more pumpkin pie recipes—everything from streusel topped to slab pie versions perfect for serving a crowd. If you’re looking for more delicious recipe ideas, check out our Thanksgiving Desserts for inspiration.
- Note that this recipe calls for canned pumpkin, not “pumpkin pie filling,” which is already spiced.
- So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe.
- We’ve heard from you that you love the versatility of this pumpkin pie recipe, so here are a few ideas to try.
- Enter your email and we’ll send the full recipe straight to your inbox!
Here’s what you’ll need to make our easy pumpkin pie. If you love pumpkin pie as much as I do then try this pumpkin delight, Pie Bars, or Cupcakes. Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie will continue to set up as it cools. Our experts recommend placing the pie crust on a cookie sheet before filling. Pour filling into the center of the crust, using a spatula to scrape the bowl clean.
Other Ingredients in Pumpkin Pie
The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries. Using fresh or canned pumpkin puree does make difference.
Email me this recipe!
You can also sprinkle them with a little cinnamon-sugar right before baking. Whisk together the pumpkin puree, eggs, brown sugar, heavy cream and milk. Then add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt and whisk until well combined. I’ve tested this pie both with canned pumpkin puree and homemade pumpkin puree.
Perfect Pumpkin Pie
- As soon as the pumpkin pie cools completely, cover it with plastic wrap and refrigerate it until it is time to serve.
- I tested this recipe with both and I truly liked the pie using canned pumpkin better.
- While there’s no shame in using canned pumpkin, some folks prefer the flavor and satisfaction you get from using fresh pumpkin.
- Nothing beats the butteriness and flakiness of a homemade pie crust, but when you’re in a pinch, store-bought refrigerated crust will work.
Unlike heavy cream, evaporated milk adds smoothness without as much fat, making it the ideal choice for a velvety, smooth pumpkin pie recipe filling. My pie crust recipe makes enough for two crusts. So with the extra dough, you can make adorable leaves for decoration on your pumpkin pie. I’ve seen the pie crust leaves baked directly on top of the rim of the pie—and I tried that—but was not thrilled with the results. The underside of the leaves weren’t really cooked through and the tops got a little burnt (even through my pie shield). So, to make things easier, just bake the pie crust leaves separately and place them on top of your pie before serving.
It’s rich, smooth, and tastes incredible on my homemade pie crust and served with sugared cranberries and whipped cream. I’ve tested many, many pumpkin pie recipes and what I’ve found is that you don’t need complicated or time-consuming steps to make the best pumpkin pie. This pumpkin pie is about as easy and delicious as it gets, even for beginning bakers.
Pie Crust Leaves
Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. At this time, the center of the pumpkin pie will be slightly wobbly. Careful not to overcook; overcooking it will cause the filling to crack. Day-old pumpkin pie is just as delicious as a fresh-made pumpkin pie! I love the flavors and how rich, bold and creamy this pie turns out to be. It does well fresh, refrigerated, or frozen!
Honestly, I prefer this pie with canned pumpkin. Fresh pumpkin has more moisture, so if you choose to use fresh, you’ll want to remove some of the moisture. You can do this by putting the pumpkin puree in a strainer lined with cheesecloth, and then letting it sit in your refrigerator for 1-2 hours. Several reviewers suggest blind baking the pie crust in the recipe, particularly if you’re using a homemade pie crust. Learn step-by-step how to blind bake a pie crust, whether store-bought or homemade.
Use homemade or store-bought whipped cream with a sprinkle of cinnamon to cover any imperfections on your pie. To make homemade whipped cream, follow this top-rated whipped cream recipe. If you go this route, we do suggest baking your pie in an aluminum pie pan. Or if you like extra thick pie crust, use some of your 2nd pie crust to make a decorative crimped or fluted edge. My how to crimp and flute pie crust tutorial will walk you through all the steps. Sometimes when I blind bake/par-bake a pie crust, the edges of the crust shrink down.
If that’s you, use this recipe for making pumpkin puree from scratch. A 1 ½-pound pumpkin yields about 2 cups mashed pumpkin, the same as a 15-ounce can of pumpkin puree. Note that this recipe calls for canned pumpkin, not “pumpkin pie filling,” which is already spiced. If you plan to use the spices and sweeteners called for in this recipe, go for unflavored canned pumpkin.