Classic Pumpkin Pie
It’s not the holiday season until the pumpkin pie is served, am I right? Bring on sweater season!!! This classic pumpkin pie recipe is so good you’ll return to it again and again.
This pie has a super flaky crust with a thick, custardy, pumpkin-spiced filling.
I don’t know about you, but my slice always includes an obscene amount of fresh whipped cream. Did I say “obscene”? I believe I meant “appropriate.” Look at all this orange expanse of goodness, just waiting for a fluffy white cloud to rest on it!
Want to know something funny? When I was a kid, I hated all pie. Weird, right? What can I say? I thought the pie crust was disgusting.
Well, actually, I hated all pie EXCEPT my Grandma Sisson’s pumpkin pie, which I would top with about half of a can of Reddi-Whip and then eat it by scraping the pumpkin pie filling out of the pie crust. I just left the crust behind, right there on the plate.
Needless to say, my tastes have changed, and I’ve grown to like a good pie crust. I’ve even spent years perfecting my pie crust recipes, and now I have two of my go-to’s.
Give them a try! Here’s my All-Butter Pie Crust and my favorite, Buttermilk Pie Dough.
Now, back to the issue at hand: how to make pumpkin pie from scratch. You might be tempted to hop in the car and brave the holiday lines to make that Costco connection.
Resist! After you try this recipe, no grocery store pie, not even Costco pumpkin pie, will be able to measure up. Don’t be afraid; this recipe is ultra-easy! It’s THE BEST pumpkin pie recipe, and I will take you through it step-by-step.
What You‘ll Love About This Pumpkin Pie
- This is an EASY homemade pumpkin pie recipe. Now, who doesn’t love that?
- This pumpkin pie isn’t too sweet. It’s full of the perfect amount of pumpkin spice flavor without being cloyingly sweet.
- Classic pumpkin pie flavor. This pumpkin pie recipe is the perfect holiday classic.
Pumpkin Pie Recipe
This pumpkin pie recipe is a family recipe. I’ve been making this recipe for as long as I can remember. Show your friends some love and share it with them, too!
What You’ll Need
- Pie crust. Homemade or store-bought frozen pie crust.
- Canned pumpkin puree: Make sure you don’t buy pumpkin pie filling! Or make your own pumpkin puree.
- Evaporated milk: I’ve always used evaporated milk, but you can substitute any other milk here.
- Eggs: 2 large eggs
- Brown sugar
- Honey: This was my Grandma Sisson’s secret ingredient. It gives the pumpkin pie a rich sweetness that you will love. ♡ You could also use maple syrup.
- Pumpkin Pie Spice: I have a recipe for a pumpkin spice blend! Grab the recipe and mix up a batch to keep on hand for pumpkin season.
Let’s Get Started…
MAKE HOMEMADE PIE CRUST
You can buy a pre-made crust, but why? Homemade pie dough is so easy to make in your food processor. If I can do it, so can you!!!
A homemade pumpkin pie deserves a homemade pumpkin pie crust! Look how pretty this is. Bust out the pretty pie dish. You’re so fancy.
The easiest way to make pie dough is in a food processor. You can get detailed instructions in my post on my All Butter Pie Crust or the Buttermilk Pie Crust. Both are delicious.
- Add the dry ingredients to the work bowl of a food processor. Pulse a few times.
- Dice the cold butter and add it to the dry ingredients. Pulse until the mixture is crumbly.
- Start the food processor and add the ice water or the buttermilk, depending on which crust you make. Process until the pie coup pulls away from the sides.
- Dump out the dough and press it into two equally sized-balls.
- Wrap the dough in plastic wrap and refrigerate for several hours, up to overnight.
- When you are ready to make your pie remove the dough from the fridge and let it sit out for about an hour.
- Roll the dough on a lightly floured surface into 12-inch rounds.
- Place each pie shell into a pie pan and style the edges.
- Place the unbaked pie crust back in the fridge while making the filling.
To Blind Bake OR Not?
There are two schools of thought regarding whether or not you should prebake this crust. In most cases, the rule is to pre-bake the crust if the pie has a wet or cold cream pie filling.
I agree that for a banana cream pie, coconut cream pie, or chocolate custard pie, YES, you should prebake or blind-bake the crust.
However, I’ve been making this pie for years without prebaking the pie crust. My trick for ensuring that the bottom of the crust stays flaky is the 10-minute hot start. The science of it works like this.
- Chill the dough: After rolling out your pie dough and getting it neatly tucked into your pie pan. Chill the dough a second time. Cold butter is key to obtaining a flaky crust.
- Cold butter magic: When you put the pie into the 450℉ degree oven, the heat quickly causes the butter to heat and release steam. This steam created the pockets in the pie dough responsible for those lovely flakes in the crust.
If you still want to play it safe, then, by all means, blind-bake this pie dough. Here’s the short version. If you need more help, check out my post on the pie crust and get the complete version.
Blind Baking The Pie Crust
**This step is optional. I’ve included it because many readers prefer to blind-bake pie crust. If you include this step adjust the cooking time and temperature accordingly.
Blind baking refers to baking a pie crust before adding the filling. Some recipes call for a partially pre-baked crust. While other pies, you must completely blind back the pie crust before adding the filling.
- Chill the pie crust for at least an hour before baking.
- Preheat the oven to 400℉.
- Line the crust with parchment paper. If you crumple the paper to soften, it will be easier to shape it into the pie crust.
- Add ceramic pie weights of dried beans.
- Bake for 10 to 12 minutes.
- Remove from the oven and cool completely.
Make The Pumpkin Filling
- Warm the evaporated milk in a small saucepan.
- In a separate bowl, mix the pumpkin puree with the sugar, salt, and pumpkin pie spice.
- Add the honey and then the egg. Mix to combine.
How To Bake A Pumpkin Pie
**I’ve added the adjustments needed if you use a pre-baked crust.
- Preheat the oven to 450℉. (Skip this step if you prebaked your crust)
- Add the filling to the pie crust.
- Place the pie or pies on a baking sheet.
- Place the pie into the oven.
- After 10 minutes, reduce the heat to 350℉. Continue baking for an additional 35-45 minutes. Cover the edges with aluminum foil if you notice the edges are browning too quickly. (Add 10 minutes if you prebaked your crust)
- When the edges of the pie are set, turn the heat off and let the pie cool in the oven. Slowly cooling the pie in the oven helps to prevent the custard from cracking.
How To Make Homemade Pumpkin Puree
If you want to go the extra mile, you can make pumpkin purée with freshly roasted pumpkins. This step takes a bit of time, but the flavor is unbelievable.
You’ll want to pick out baking pumpkins, usually sugar pie pumpkins. Other varieties also good for baking are fairytale, Dickinson, Jarrahdale, and Long Pie Pumpkins. Do not use Jack-o-lantern carving pumpkins.
- Preheat the oven to 400℉.
- Roast the pumpkins. You can roast the pumpkin whole or cut it in half, remove the seeds, and roast it cut-side down on a baking sheet.
- Roast the pumpkin until it is very soft. Time will vary depending on the size and type of the pumpkin.
- Let the pumpkin cool completely. Scoop out the pumpkin and blend it in a blender or Vitamix. Strain the puree for several hours to get rid of the excess moisture.
- Store the fresh pumpkin puree in the fridge until ready to use it.
How To Serve Pumpkin Pie
Ensure that the pumpkin pie has several hours to cool before it’s served. The custard will need to be set completely. You can accelerate the cooling by putting the baked pie into the fridge.
Pumpkin pie can be served at room temperature with side of fresh whipped cream. I recommend a maple or bourbon-scented whipped cream.
FAQs and Expert Tips
A pumpkin pie often cracks if it is overcooked. Essentially in a custard pie, if the custard is overheated or cooked too long, the custard will break.
Because pumpkin puree is thick, it can sometimes be hard to tell if it has been overcooked until it’s too late.
There are a few ways to tell if pumpkin pie is completely cooked.
A probe thermometer: Always the most reliable method. A pumpkin pie should be 180℉(82℃) at its center.
However, you might not want to poke a hole in your pie to check for doneness. So you can give it the Jiggle Test.
The Jiggle Test is done by grabbing the pie plate and giving it a hard jiggle. Take a look at the pie filling. It shouldn’t move at all on the edges. The center should jiggle but not be watery. This can take a little practice to get it just right.
My answer, it depends. Most recommend blind baking any pie crust if the filling is wet. This would include pumpkin pie’s custard fillings.
Prebaking the pie crust in extra insurance so you will not end up with a soggy bottom. However, I’ve been making this pie for years and have never prebaked the crust.
I’d love to hear about your experience. Do you pre-bake or not? Leave a comment and let me know what works for you.
Yes, check out my vegan pumpkin pie recipe. The filling is dairy-free. You can substitute coconut milk or coconut evaporated milk for evaporated milk.
You can use gluten-free flour to make a pie crust. I have had really success with flour mixtures like King Authur’s Gluten-Free Flour Blend.
My favorite thing to do with leftover pumpkin pie puree is my No-Bake Pumpkin Protein Bites or a Healthy Pumpkin Pie Smoothie. You can also make pumpkin muffins and stuff them with cream cheese filling.
You can freeze a fully baked pumpkin pie by wrapping it in plastic wrap. Make sure the whole pie is well-covered with several layers of plastic wrap to prevent freezer burn.
Freeze for up to 3 months. Reheat the pie on prepared baking sheets.
You can substitute cream or half and half (or any combination of the two) for evaporated milk.
You can also use any milk (dairy or dairy-free). Almond milk and coconut milk are both fine substitutes. Adding 1 tablespoon of cornstarch to the sugar mixture helps the custard thicken.
OTHER FALL DESSERT RECIPES THAT YOU’LL LOVE
- Homemade pumpkin pie spice
- Mini pumpkin pie
- Pumpkin pie cheesecake bars
- Old Fashioned Pumpkin Donuts
- Pecan Pie
- Apple Pie
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Classic Pumpkin Pie
Equipment
Ingredients
Pumpkin Pie Filling
- 2 cups pumpkin puree, one 15 ounce can
- 2 eggs
- ⅓ cup granulated sugar
- ¼ cup honey
- 1 cup evaporated milk
- 1 tsp kosher salt
- 1 tsp cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Buttermilk Pie Crust
- 1 ¼ cup all purpose flour
- 1 tbsp sugar
- ½ tsp sea salt
- ½ cup butter, very cold and diced
- ¼ cup buttermilk
Instructions
Buttermilk Pie Crust
- Add the flour, sugar, and salt to a food processor fitted with the metal blade. Pulse a few times.1 ¼ cup all purpose flour, 1 tbsp sugar, ½ tsp sea salt
- Add the cold, diced butter to bowl. Pulse until the mixture just starts to come together.½ cup butter
- Turn the machine on and add the buttermilk while it is running. Process until the mixture comes together in a ball.¼ cup buttermilk
- Dump out and press together any stray bits. Knead the dough to combine all the lose crumbs. Don't over knead.
- Roll in plastic wrap and then refrigerate overnight (or at least a few hours).
- Roll out your pie dough on a lightly floured surface, get it into your pie dish, and then put the formed pie crust into the refrigerator while you make the pumpkin pie filling. I like to chill the dough for at least 1 hour.
- If you want to blind bake your pie crust see the instruction sbelow.
Pumpkin Pie Filling
- Preheat the oven to 450℉ (skip this step if you are blind baking)
- Combine the sugar, salt and spices in a medium bowl.
- Stir in the pumpkin puree and the honey.
- In a large saucepan heat the evaporated milk over medium heat, bring the milk to a simmer.
- Remove the warm milk from the heat and add in the pumpkin mixture, whisk to combine.
- Add the eggs in one at a time to the pumpkin filling. Whisk until well combined.
- Pour the filling into a pie crust.
- Bake the pumpkin pie for 10 minutes at 450°F. (*skip this step if you are blind baking)
- Reduce the heat to 350℉ and bake for another 30 to 45 minutes. (*add 10 minutes if you are blind baking)
- Cool the pie completely before serving. Cool on a wire wrap for 2 to 3 hours before serving. To cool the pie more quickly. Cool for 10 minutes and then place the pumpkin pie into the refrigerator.
Video
Laura’s Tips + Notes
- Chill the prepared pie dough for at least an hour before baking. (It should in the pie pan for this step.)
- Preheat the oven to 400℉.
- Line the crust with parchment paper. If you crumple the paper to soften, it will be easier to shape it into the pie crust.
- Add ceramic pie weights of dried beans.
- Bake for 10 to 12 minutes.
- Remove from the oven and cool completely.
This pie is so simple & delicious. I have tried a lot of pumpkin pies in my lifetime, but this is the best.
Thanks for the review! This pie really is the best pumpkin pie!