Pumpkin Pie Recipe

This Pumpkin Pie Recipe is a classic and creamy recipe, which is made with pumpkin puree and heavy whipping cream. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes, plus chilling time.

Jump to Recipe

Pumpkin Pie Recipe Ingredients

FOR THE CRUST:

• 1 unbaked pie crust (store-bought or homemade)

FOR THE FILLING:

• 1 (15-oz.) can pumpkin puree
• 1 1/4 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 2 large eggs plus 1 large egg yolk

FOR SERVING:

• Whipped cream

How To Make Pumpkin Pie

1. Prepare the crust: On a lightly floured surface, roll your pie dough into a 13-inch circle. Carefully transfer it to a 9-inch pie plate. Tuck the overhanging edges under and crimp them decoratively. Prick the bottom and sides of the crust all over with a fork, then place it in the refrigerator to chill for at least 1 hour (or 30 minutes in the freezer).
2. Blind bake the crust: Preheat the oven to 400°F. Line the inside of the chilled crust with parchment paper and fill it to the top with pie weights or dried beans. Bake for 13 to 15 minutes, until the edges look dry.
3. Finish baking the crust: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 4 to 6 minutes, just until the bottom appears dry. Once done, reduce the oven temperature to 350°F.
4. Make the filling: In a medium bowl, whisk together the pumpkin puree, heavy whipping cream, granulated sugar, and brown sugar. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until the mixture is thoroughly combined and smooth.
5. Bake the pie: Pour the pumpkin filling into the pre-baked pie crust and place it on a baking sheet. Bake at 350°F for 55 to 60 minutes. The pie is done when the edges are set, but the center still has a slight jiggle.
6. Cool and serve: Let the pie cool completely on a wire rack. For the best, cleanest slices, refrigerate the pie for at least two hours before serving. Serve with a dollop of whipped cream.

Recipe Tips

• How to prevent a soggy bottom crust: The process of “blind baking” the crust before adding the filling is the most important step. It creates a firm, dry barrier that prevents the wet custard filling from making the bottom of the pie soggy.
• How do I know when the pumpkin pie is perfectly cooked? The key is the “jiggle test.” The outer edges of the pie (about 2-3 inches) should be firm and set, while the very center should still wobble slightly like gelatin when you gently nudge the pan. It will continue to set as it cools.
• Can I use fresh pumpkin puree? Yes, but the consistency is critical. Canned pumpkin puree is very thick and consistent. If your homemade puree is watery, it can lead to a runny pie. It’s best to drain it in a cheesecloth-lined sieve or cook it down slightly on the stove to thicken it first.
• How to get a perfectly smooth filling? Whisk the filling ingredients until they are just combined and smooth. Over-beating can incorporate too much air, which can cause the pie to puff up and then crack as it cools.

What To Serve With Pumpkin Pie

Pumpkin pie is the quintessential holiday dessert. It is traditionally served with:

• A generous dollop of sweetened whipped cream
• A scoop of vanilla bean ice cream
• A drizzle of caramel sauce
• A hot cup of coffee or a spiced latte

How To Store Pumpkin Pie

Refrigerate: Because this is a custard-based pie, it must be stored in the refrigerator. Once the pie has cooled completely, cover it loosely with plastic wrap or foil. It will keep well for up to 4 days. Freeze: Freezing is generally not recommended for custard pies like this one, as the texture can become watery and separate upon thawing.

Pumpkin Pie Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 250mg
• Fiber: 2g
• Sugar: 25g

Nutrition information is estimated per slice and may vary based on the crust and specific ingredients used.

FAQs

Try More Recipes:

• Pumpkin Bars Recipe
• Pumpkin Pancakes Recipe
• Pumpkin Muffins with Oats and Chocolate Streusel Recipe