Every fall holiday is not complete and the same without the traditional pumpkin pie dessert. This easy pumpkin pie recipe is way beyond yummy and its heavenly divine custardy filling is perfectly spiced.
Because of its outstanding flavor, this pie is not only a great ending to a Thanksgiving feast but perfect for all occasions as well. And pumpkin pie is everyone's favorite probably next to apple pie and pecan pie!
3 Easy Steps for a Perfect Pumpkin Pie
Prepare the crust.
Mix the fillings.
Bake!
The Crust
For this particular recipe, the pie crust is store-bought but you can also use homemade crust or ready-made graham crust.
Also, no need to blind-bake the crust in this recipe because the baking process is done by reducing the temperature from 425F to 350F.
Blind baking is pre-baking the crust first separately without the filling.
The Filling
Same with the crust, you can buy the puree in a can or make your own puree at home.
For added thickness and texture, you might want to heat up and cool the puree before combining the other ingredients for the filling.
But this is optional. You'll get a terrific pumpkin pie all the same without heating the puree.
The Baking
When baking the pie, you have to preheat the oven and start off baking at 425 degrees F.
After 15 minutes, reduce the temperature to 350. Why is this so? Reducing the temperature will cook the pie evenly and with less cracking.
How to know if the pie is done baking? You can insert the tip of a knife or a toothpick into the crust and if it comes out moist but clean, it's good.
The Topping
Top it off with whipped cream or leaf decorations from the excess pie crust.
Another best thing about this dessert recipe is you can bake it ahead 2 days before and you can keep the leftovers in the fridge for up to 4 days.
Detailed Instructions to Make Pumpkin Pie Recipe Easy
Preheat oven to 425 degrees F. I recommend using an oven thermometer to get the exact preheating temperature.
Prepare the pie crust. Store-bought pie crust has instructions on the packaging. Follow it or follow this - roll the dough into a 12-inch round. Place dough into a 9-inch pie plate.
Be sure that your plate is deep (approx. 1 1/2 inches deep). Line the crust on the plate and trim the edges. Check out this tutorial fromBHGon how to edge a pie crust.
In a bowl, mix all dry ingredients (sugar, flour, salt, cinnamon, ginger, nutmeg, cloves). In a separate bowl, mix all the wet ingredients (lightly beaten eggs, pumpkin puree, evaporatedmilk). Mix the two mixtures together until well blended.
Pour the mixture into the crust-lined pie plate and bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 40-50 minutes until filling is set.
Remove from the oven and let it cool on a wire rack for 2 hours or store in the fridge. Serve with whipped cream.
The best pumpkin pie recipe ever! An easy and simple recipe perfect for all occasions like the coming fall season and Thanksgiving!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutesmins
Cook Time 1 hourhr5 minutesmins
Cool time 2 hourshrs
Total Time 1 hourhr30 minutesmins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8slices
Ingredients
Pie crust
1store-bought
Filling
115 ozpumpkin puree
1 1/4cupsevaporated milk
3largeeggslightly beaten
1cuplight brown sugar
1tbspflour
1/2tspsalt
1tspground cinnamon
1tspground ginger
1/2tspground nutmeg
1/8tspground cloves
whipped cream for topping(optional)
Instructions
Preheat oven to 425 degrees F.
Prepare the pie crust. Store-bought pie-crust has instructions on the packaging. Follow it or follow this - roll the dough into a 12-inch round. Place dough into a 9-inch pie plate. Be sure that your plate is deep (approx. 1 1/2 inches deep). Line the crust on the plate and trim the edges. Check out this tutorial from BHG on how to edge a pie crust.
In a bowl, mix all dry ingredients (sugar, flour, salt, cinnamon, ginger, nutmeg, cloves). In a separate bowl, mix all the wet ingredients (lightly beaten eggs, pumpkin puree, evaporatedmilk). Mix the two mixtures together until well blended.
Pour mixture into the crust-lined pie plate and bake for 15 minutes. Reduce temperature to 350 degrees F; bake 40-50 minutes until filling is set. Remove from oven and let it cool in a wire rack for 2 hours and store in the fridge. Serve with whipped cream.
Enjoy!
Keyword Fall dessert, Thanksgiving dessert
Nutrition facts: calories 320, total fat 12.5g, total carbs 46.9g, dietary fiber 2.2, total sugars 35g, protein 7g, vitamin d 7mcg, calcium 152 mg, iron 2mg, potassium 311mg.
As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.
Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.
You can bake your pumpkin pies a month in advance and freeze them. Oops — you don't have a month. A week in advance then. Or even two days if refrigerator space is tight.
Flesh of carving pumpkins are generally stringy, watery and bland, but can be used for making pies. The best varieties for making pumpkin pies are Baby Bear, Cinderella, Jarrahdale and Fairytale.
During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.
There were some mistakes — like using condensed milk or too much evaporated milk — that created a less-than-desirable layer of film on top of the pies. I also found that the number of eggs you use can have the biggest impact on the texture of your pie filling.
But if you sigh in disappointment when your first bite reveals a bottom crust that's pale and pasty rather than golden brown, try this: Prebake your crust before adding the pumpkin pie filling. Contrary to what you might think, baking the crust again once you've added its filling won't cause it to burn or toughen up.
A period of rest in the refrigerator allows the individual spices to mellow, smoothing out any of their overly bold or harsh notes. But the benefits of this extra step don't stop at flavor. Refrigerating the filling also has a positive impact on the texture of the pie.
Why Are Store-Bought Pies Not Refrigerated? So that brings many of us to the question: Why are the pumpkin pies at the grocery store sitting out? Store-bought pumpkin pies include shelf-stable ingredients such as preservatives which allow them to last longer, even at room temp.
How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.
Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.
In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.
Most people will recommend Libby's canned pumpkin if you're in the US. It's made of a type of pumpkin specially bred and patented by them called Dickinson's pumpkin. It's got a recipe right on the can that works just fine, though other recipes containing more eggs, brown sugar, or other changes abound online.
Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. Flavor - Pure pumpkin puree has a slightly sweet, earthy taste.
As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."
Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together. Pumpkin: Of course, you'll need a can of Libby's pure pumpkin. Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.
For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.
While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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