Pumpkin Pie
A classic pumpkin pie that's perfect for the fall season. Serve it with whipped cream for a comforting dessert that everyone will love, especially during Thanksgiving and Christmas.
Pumpkin Pie
Pumpkin pie is one of those classic desserts that makes everyone think of fall.
This recipe is super easy to make and perfect for holiday dinners or any time you are craving some pumpkin pie.
Whether you're using a homemade crust or a store-bought one, the delicious pumpkin filling is the star of the show.
Serve it with a dollop of whipped cream, and you’ve got a dessert that everyone will love!
Ingredients
Pumpkin purée: You can use homemade or store bought. Just make sure it’s not pumpkin pie filling, which already has added spices and sugar.
Brown sugar: I like using dark brown sugar for a deeper taste, but light brown sugar works just as well.
Cane or regular white sugar: You can use either cane sugar or regular granulated sugar.
Spices: We used a combo of cinnamon, nutmeg and allspice.
Salt: A small amount of salt enhances the sweetness and balances the spices.
Eggs: Make sure to whisk them well to create a smooth consistency and avoid clumps in the pie filling.
Milk: We use whole milk.
Pie shell (homemade or store-bought): Whether you make your own or use a store-bought shell, be sure to use a 9-inch pie shell.
Egg white (for egg wash): Brushing the crust with egg white before baking helps create a barrier between the filling and crust to keep it from getting soggy.
How to Make Pumpkin Pie
Preheat your oven to 350°F.
In a large mixing bowl, combine the pumpkin purée, brown sugar, white sugar, cinnamon, nutmeg, allspice, salt, eggs, and milk.
Whisk everything together until the mixture is smooth and well-blended, making sure all the ingredients are evenly incorporated.
Next, prepare your pie shell. If using a homemade or store-bought pie shell, lightly brush the inside with egg white to give the crust a shiny finish and prevent it from becoming soggy as it bakes.
Pour the pumpkin mixture into it, filling it evenly.
Place the pie in the oven.
If you’re using a non-glass pie dish, the pie will bake in about 30 minutes. If you’re using a glass pie dish, it may take a bit longer—about 45 minutes to an hour.
Keep an eye on the pie as it bakes; it’s done when the filling is set, slightly firm, and golden brown but not cracking.
Once baked, remove the pie from the oven and let it cool completely before serving.
Enjoy your delicious homemade pumpkin pie!
Tips
Here’s a list of tips to help you make the best pumpkin pie:
- Use canned pumpkin purée for convenience – If you're short on time or you prefer, you can use canned pumpkin puree. Just make sure you’re using pure pumpkin, not pumpkin pie filling, which already has added spices and sugar.
- Room temperature eggs and milk – Using room temperature eggs and milk helps the filling mix together more smoothly and bake evenly.
- Don’t overbake – Keep an eye on the pie while it's baking. The filling should be set but still slightly jiggly in the center when you take it out. It will firm up as it cools, giving you a perfectly smooth texture without cracks.
- Cool completely before slicing – Let the pie cool to room temperature before slicing. This helps the filling set properly and makes for cleaner, easier slices.
- Make it ahead – You can make it a day in advance and store it in the fridge, which also makes holiday prep easier.
- Freeze it for later – If you want to get a head start, you can freeze the pie for up to 2 months. Just thaw it in the fridge overnight before serving.
Leftovers
If you have leftover pumpkin pie, cover it tightly with plastic wrap or foil, or place slices in an airtight container.
Store it in the fridge for up to 3-4 days.
When you’re ready to enjoy another slice, you can serve it chilled or let it sit at room temperature for about 15-20 minutes to soften slightly.
If you prefer your pie warm, heat individual slices in the microwave for about 10-15 seconds.
Freezing Instructions:
If you'd like to freeze your pumpkin pie for later, bake and then allow the pie to cool completely to room temperature.
Wrap the pumpkin pie or individual slices in plastic wrap. Wrap a layer of foil around the pumpkin pie or stick it into an freezer safe container or freezer bag.
Make sure to label with the date, then stick in the freezer. You can freeze it for up to 2 months.
When ready to enjoy, thaw the pie in the fridge overnight.
Once thawed, serve chilled or allow it to come to room temperature before serving. You can also warm slices in the oven at 350°F for about 10 minutes.
Freezing can slightly soften the crust, so serving with whipped cream or a topping can help.
F.A.Q.'s
Why is my pumpkin pie filling runny?
If your pie filling is runny, it may not have baked long enough. Make sure to bake the pie until the center is slightly jiggly but mostly set. It will continue to firm up as it cools. Using whole milk or evaporated milk instead of low-fat milk can also help thicken the filling.
How do I know when my pumpkin pie is done?
The pie is done when the edges are set and the center is still slightly jiggly but not liquid. You can gently shake the pie or insert a knife near the center. If it comes out mostly clean, your pie is ready. It will firm up as it cools.
Why did my pie crack?
Cracks can occur if the pie is overbaked or if the oven temperature is too high. To avoid this, bake the pie until it’s just set, with a slight jiggle in the middle, and let it cool gradually. Using a water bath can help prevent cracking, but it’s not necessary.
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Pumpkin pie
Ingredients
- 1 cup pumpkin purée
- ½ cup brown sugar
- ½ cup cane or regular white sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 2 eggs
- 1 cup milk
- 1 9-inch pie shell (homemade or store-bought)
- 1 egg white for egg wash
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix together the pumpkin purée, brown sugar, white sugar, cinnamon, nutmeg, allspice, salt, eggs, and milk until smooth and well combined.1 cup pumpkin purée, ½ cup brown sugar, ½ cup cane or regular white sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ¼ teaspoon allspice, ¼ teaspoon salt, 2 eggs, 1 cup milk
- Brush the 9-inch pie shell with the egg white to give it a shiny finish once baked.1 9-inch pie shell (homemade or store-bought)
- Pour the pumpkin mixture into the prepared pie shell.
- If you're using a non-glass pie dish, bake for 30 minutes. If you're using a glass pie dish, bake for 45 minutes to 1 hour.
- The pie is done when the filling is set, golden brown, and slightly firm, but not overbaked or cracking.
- Allow the pie to cool before serving.
