Pumpkin Pie Recipe

Why Make This Recipe

Pumpkin pie is a classic dessert that makes any gathering feel special. It’s creamy, flavorful, and captures the essence of fall in every slice. Whether it’s Thanksgiving, a family dinner, or just a cozy night in, this pie adds warmth to your table. Plus, it’s simple to make, using easy-to-find ingredients, making it perfect for bakers of any level!

How to Make Pumpkin Pie

Ingredients:

• 1 store-bought refrigerated pie crust (or frozen)
• 1 ¾ cups pumpkin puree (one full can)
• ¾ cup brown sugar (firmly packed)
• 3 large eggs
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 ¾ cups whole milk

Directions:

1. First, get your oven warmed up to 375°F (190°C) so it’s perfectly prepped for baking your pie.
2. Next, take your store-bought pie crust and carefully press it into a 9-inch pie dish. Don’t worry about making it perfect. For easy cleanup, place the pie dish on a baking tray to catch any spills.
3. In a big mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Then, add the whole milk and give it a good whisk until everything is smooth and well blended. Make sure the eggs are fully incorporated to keep the filling silky.
4. Pour this luscious mixture into your crust and loosely cover the crust edges with foil to prevent them from over-browning (optional).
5. Bake your pie for about 70 minutes, but start checking after 60. The filling should be mostly set with a slight jiggle in the center to know it’s perfectly creamy inside.
6. Once baked, let the pie cool on a wire rack completely. This might be the toughest part! Wrap it up tightly and chill in the fridge for around 5 hours so it firms up beautifully.
7. When it’s time to serve, cut yourself a generous slice, add some whipped cream or your favorite topping, and dive into that cozy fall flavor. Enjoy every bite!

Pumpkin Pie

A creamy and flavorful classic dessert that captures the essence of fall, perfect for any gathering.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 pieces

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

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Crust

• 1 piece store-bought refrigerated pie crust (or frozen) Alternatively, use a homemade pie crust.

Filling

• 1.75 cups pumpkin puree One full can.
• 0.75 cups brown sugar Firmly packed.
• 3 large eggs Use room temperature for better mixing.
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1.75 cups whole milk

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Press the store-bought pie crust into a 9-inch pie dish. For easy cleanup, place the pie dish on a baking tray.

Mixing the Filling

1. In a big mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
2. Add the whole milk and whisk until smooth and well blended.

Baking

1. Pour the mixture into the crust and loosely cover the crust edges with foil.
2. Bake for about 70 minutes, checking after 60 minutes. The filling should be mostly set with a slight jiggle in the center.
3. Let the pie cool completely on a wire rack, then chill in the fridge for around 5 hours.

Serving

1. Serve pumpkin pie chilled or at room temperature with whipped cream or vanilla ice cream.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 6gFat: 12gSaturated Fat: 6gSodium: 320mgFiber: 3gSugar: 24g

Notes

To avoid a soggy crust, consider pre-baking the crust for a few minutes before adding the filling. Use 100% pure pumpkin puree, not pumpkin pie filling. Adjust spices to taste. Substitute brown sugar with maple syrup or honey for a healthier version.

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How to Serve Pumpkin Pie

Serve pumpkin pie chilled or at room temperature. Slices are delightful on their own, but they taste even better with whipped cream, vanilla ice cream, or a sprinkle of cinnamon. This pie also pairs well with coffee or spiced drinks.

How to Store Pumpkin Pie

Once cooled, cover the pie with plastic wrap or foil and store it in the refrigerator. It can last for about 3 to 4 days. If you want to keep it longer, you can freeze it before slicing. Just make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.

Tips to Make Pumpkin Pie

1. Crust Safety: To avoid a soggy crust, ensure your crust is fully cooked before adding the filling. You can pre-bake it for a few minutes.
2. Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, as the filling is already sweetened and spiced.
3. Spice Preference: Feel free to adjust the spices according to your taste—add a pinch of cloves or allspice for extra warmth.
4. Eggs: Make sure your eggs are at room temperature for better mixing.

Variations

You can make a healthier version of pumpkin pie by substituting the brown sugar with maple syrup or honey. Also, for those who love chocolate, try adding chocolate chips to the filling for a delicious twist.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just cook and puree it until smooth.

2. Is pumpkin pie gluten-free?
This recipe uses a store-bought pie crust, which usually contains gluten. You can find gluten-free pie crusts to make it gluten-free.

3. Can I make pumpkin pie ahead of time?
Absolutely! You can make it one or two days before you plan to serve it. Just store it properly in the fridge.