A flaky buttery crust filled with a spiced pumpkin custard that holds together when sliced. Smooth, creamy and perfectly spiced, everything you could want in a pumpkin pie!
How to make Pumpkin Pie
Pumpkin pie is relatively simple to make when you break it down. First is the pie crust, which you can choose to make it from scratch or use premade pie dough from the store. I have a whole post on making a homemade all-butter pie dough with step-by-step photos to help you along the way!
Second, is the pumpkin custard-like filling. It couldn’t be easier! You literally whisk together all of the filling ingredients until they are smooth and well combined. Let’s jump into the details!
Prepare the Crust:
First and foremost, always work with a well chilled pie dough. Begin by rolling the dough into a 12″ circle. Line the pie plate with the dough, easing it into bottom and up the sides. Trim any excess dough around the pie plate, fold the edge under itself and crimp as desired. Cover with plastic wrap and freeze the prepared pie dough for 20 minutes, prior to par-baking. If you’ll be baking the pie many hours later, then keep the pie dough covered in the fridge, instead of the freezer, until ready to bake.
The key to a successful pie is getting a fully baked bottom crust! This is why for something with a wet filling, like pumpkin, you will par-bake the crust. Par-baking is basically giving the crust a jump start on the baking process. Allowing it to begin crisping up before we add the soft liquid filling.
Fill the dough with parchment paper and baking weights and bake for 15 minutes. The dough should begin to look dry and just barely starting to turn a pale brown color. Remove the parchment and pie weights and continue baking for another 5 or so minutes, until the base of the pie is dried out.
Make the Filling:
As I said before, this filling couldn’t be easier. In a large bowl, combine all the filling ingredients; pumpkin puree, sugars, eggs, vanilla, cornstarch, spices, salt and evaporated milk. Whisk until it is smooth and well combined. Pour the filling into the warm par-baked crust.
If you notice that your pumpkin puree isn’t smoothing out, you can place it in a food processor and blitz a few times to make it smooth.
Baking a Pumpkin Pie:
After adding the filling, cover the edges of the pie crust with a pie shield or ring of foil. The shield should only cover the outer crust of the pie and not the center. This will help the crimped edge of the crust from over browning in the oven.
Bake the pie for 45-55 minutes. The pie is done when the edges of the filling are set and the center still has a slight jiggle. The pie will finish setting up as it cools. Let cool for 2-3 hours at room temperature, then cover and store in the fridge.
Serving Pumpkin Pie
Pumpkin pie is great at any temperature, but you need to allow the pie plenty of time to chill and fully set before cutting into it. You can serve it cold, straight from the fridge, or at room temperature. Sometimes I like to enjoy it slightly warmed up in the microwave. And of course, you can’t go wrong with a large dollop of sweetened whipped cream on top!
I hope you enjoy this pie as much as my family does! And if you make it be sure to tag me in a picture on Instagram! Happy Baking Friends!
Check out even more Pie recipes!
- Homemade All-Butter Pie Crust
- My Favorite Apple Pie
- Classic Pecan Pie
- Triple Berry Pie
- Cardamom Pear Frangipane Galette
Best Ever Pumpkin Pie
- Prep Time: 30 min
- Cook Time: 55 min
- Total Time: 1 hour 30 min
- Yield: one 9” pie 1x
Description
The BEST EVER pumpkin pie, creamy spiced pumpkin filling and a flaky buttery crust.
Ingredients
- 1 single crust pie dough
- 1 15 oz can pumpkin puree
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 12 oz can evaporated milk
Instructions
- Prepare the pie dough: Roll out chilled pie dough into roughly a 12″ circle on a floured surface. Place into a 9″ deep dish pie pan and gently ease the dough into the bottom and sides of the pan. Trim the excess dough around the edges so it is 1/2 inch beyond the lip of the pie pan. Tuck the overhang under itself so it is even with the edge of the pan. Crimp the outside edge of the dough as desired. Cover with plastic wrap and freeze for 20 minutes.
- Preheat the oven to 425°F. Line the chilled pie shell with parchment paper or aluminum foil and fill with pie weights. Bake on a rimmed baking sheet for 15 minutes, the pie dough should begin to look dry and pale in color. Carefully remove the parchment and pie weights and continue baking for 5 minutes, until the crust is dry and just beginning to turn golden in color.
- Lower the oven temperature to 350°F.
- Prepare the filling: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs and vanilla until smooth and combined. Add in the cornstarch, spices, salt and evaporated milk. Whisking thoroughly until smooth.
- Pour filling into the warm crust and bake for 45 – 55 minutes. Tent the edges of the pie crust with a pie shield or foil ring that only covers the outer crust and not the center of the pie. (This will prevent the crust from browning too much.) When finished baking, the edges of the filling should be set and the center should still have a slight wobble.
- Remove from the oven and allow to cool on a wire rack for 2-3 hours. Store pie covered tightly with plastic wrap in the fridge until ready to serve. Serve with whipped cream if desired.
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