This traditional pumpkin pie features a smooth, creamy filling spiced just right and nestled in a flaky crust. It’s the perfect dessert to showcase the flavors of fall with minimal effort!
How to Make Pumpkin Pie:
This pumpkin pie recipe is perfect for beginners and seasoned bakers alike. With straightforward steps and simple ingredients, you’ll have a delicious dessert ready in no time. Here’s a quick rundown of the process:
- Make the Filling: Mix together the ingredients to create a smooth, spiced pumpkin filling.
- Fill the Crust: Pour the filling into your prepared pie crust.
- Bake: Start with a high temperature for 15 minutes, then lower the heat and bake until set.
Test Kitchen Tips
Nicole McLaughlin, a culinary producer and test kitchen expert, shares some pro tips:
- Remove Air Bubbles: After pouring the filling into the crust, tap the pie gently on the counter to eliminate any air bubbles.
- Cooling is Key: Let the pie cool completely before slicing. Nicole likes hers chilled, so she refrigerates it after it reaches room temperature.
- Whipped Cream Essential: Only homemade whipped cream will do for this pie. A dollop on top makes all the difference!
Do You Need to Blind Bake the Crust?
Blind baking, or pre-baking the crust, is recommended to avoid a soggy bottom, especially with a homemade crust. If using a frozen or store-bought crust, check the packaging for blind baking instructions.
Fresh or Canned Pumpkin?
This recipe uses canned pumpkin, not “pumpkin pie filling,” which is already spiced. However, if you prefer the taste of fresh pumpkin, try making your own pumpkin puree. A 1 ½-pound pumpkin will yield about 2 cups of puree, equal to a 15-ounce can.
Pumpkin Pie Spice Option
Feel free to use store-bought pumpkin pie spice instead of individual spices. A blend of 2 teaspoons of pumpkin pie spice and 2 teaspoons of ground cinnamon works well for a more convenient option.
Storing Pumpkin Pie
Pumpkin pie should be refrigerated, as it’s a custard-based dessert. Allow it to cool completely before placing it in the fridge, and don’t leave it out for more than 2 hours. It will keep for up to 4 days in the refrigerator.
Can You Freeze Pumpkin Pie?
Yes, pumpkin pie freezes beautifully. Bake and cool the pie, then wrap it in plastic wrap and aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving.
How to Make Whipped Cream for Pumpkin Pie
Homemade whipped cream can cover any cracks in your pie and add a finishing touch. Simply whip heavy cream with a little sugar and vanilla, and top with a sprinkle of cinnamon.
Homemade Pumpkin Pie
The one and only pumpkin pie! Eagle Brand makes this traditional dessert the perfect ending to a Thanksgiving feast.
Ingredients
- Pastry Crust:
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup cold butter or shortening
3 tablespoons cold water, or more as needed
- Filling:
2 cups mashed, cooked pie pumpkin
1 (12 fluid ounce) can evaporated milk
2 large eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon, or more to taste
½ teaspoon ground ginger, or more to taste
½ teaspoon ground nutmeg, or more to taste
½ teaspoon salt
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
- Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
- Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.
- To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.
- Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.
- Remove from the oven and cool to room temperature before serving.
More Tips
Reviewers love this recipe for its ease and flavor. Some recommend using fresh pumpkin puree for a more textured filling and blind baking a homemade crust to keep it crispy.
This recipe is a must-try for a classic holiday dessert that’s sure to impress!