Pumpkin Pie

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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My Pumpkin Pie has a smooth filling that’s pumpkin forward with warm spices and a flaky crust. I know y’all have probably picked up a Walmart pie or two before (been there!), but it’s time to step up your game and make this tested beauty from scratch.

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A pie server holding a slice of pumpkin pie with whipped cream on top, with another slice of pie on the background

How to make Pumpkin Pie

Pre-Bake the Crust

Overhead shot of a raw pie crust with tiny holes and crimped edges

Step 1: Poke holes along the sides and bottom of the pie crust using a fork.

Overhead shot of a partially baked pie crust with pie weights inside

Step 2: Line the pie crust with parchment paper and fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Then, carefully remove the parchment paper/pie weights.

Make the Filling

Overhead shot of a mixing bowl with pumpkin puree, spices, and other ingredients for making pumpkin pie filling

Step 3: Combine the pumpkin purée, eggs, brown sugar and vanilla in the bowl of a stand mixer. Beat on medium speed. Add the cornstarch, cinnamon, salt, ginger, nutmeg, cloves, and black pepper. Beat again until combined.

Overhead shot of a mixing bowl with fully mixed pumpkin pie filling

Step 4: Pour in the heavy cream and milk. Whisk on medium-low speed until smooth and fully combined.

Bake the Pie

An unbaked pumpkin pie, with the filling poured evenly into the pie crust

Step 5: Pour the pumpkin pie filling into the pre-baked crust. To avoid overflowing, only fill the crust ¾ of the way if using a standard pie plate but to use the entire filling, use a deep dish pie filling.

A completed pumpkin pie baked on a countertop

Step 6: Bake for 25 minutes. Then, remove the pie from the oven and use aluminum foil to cover the edges (this will prevent burning). Sprinkle the turbinado sugar over the top and return the pie to the oven. Bake for an additional 25-30 minutes or until the pie is mostly set with a slight wobble in the middle.

A pie server holding a slice of pumpkin pie with whipped cream on top

Classic Pumpkin Pie

Made with creamy pumpkin, warm spices, and a buttery crust, this Classic Pumpkin Pie is meant to warm the belly and soothe the soul!
5 from 9 votes
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 2 8 inch pies or 1 9 inch pie with left overs for small pies

Ingredients

For the Pumpkin Pie Filling

  • 15 oz pumpkin puree canned is fine
  • 2 large eggs plus 1 egg yolk, room temperature
  • 1 1/3 cups dark brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 2 tsp ground cinnamon
  • 3/4 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of ground black pepper
  • 1 cup heavy whipping cream
  • 1/4 cup whole milk
  • 1 tbsp turbinado sugar

For the Pie Crust

  • 2 1/2 cups all purpose flour
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1 cup very cold unsalted butter cubed 2 sticks
  • 1/2 cup very cold water up to 2/3 cup

Instructions

For the Filling

  • In the bowl of a stand mixer, combine the pumpkin purée, eggs, brown sugar and vanilla. Beat on medium speed until combined. Add the cornstarch, cinnamon, salt, ginger, nutmeg, cloves, and black pepper. Beat again until combined.
  • Finally, add the heavy cream and milk. Whisk on medium-low speed until smooth and fully combined.
  • Cover and refrigerate until ready to use.

For the Pie Crust

  • To use all of the filling for this recipe, use a deep dish pie plate so. you will need two pie dough disks. If using a standard, you will have some filling lift over. Find the full recipe for pie crust here: https://grandbaby-cakes.com/perfect-pie-crust-recipe/

To Assemble

  • Preheat the oven to 375 degrees. Place the oven rack in the center of the oven.
  • Use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 15-20 minutes or until the bottom is not opaque. Carefully remove the parchment paper/pie weights.
  • Pour the pumpkin pie filling into the pre-baked crust. To avoid overflowing, only fill the crust ¾(you will have about 1 cup of filling leftover if using a 9” pie dish) of the way if using a standard pie plate but to use the entire filling, use a deep dish pie filling. Transfer the pie into the oven and bake for 25 minutes. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
  • At this point you may need to, Remove the pie from the oven and use aluminum foil to cover the edges (this will prevent burning). Sprinkle the turbinado sugar over the top and return the pie to the oven.
  • Bake for an additional 25-30 minutes or until the pie is mostly set with a slight wobble in the middle.
  • Once done, remove the pie from the oven and transfer it to a wire rack to cool completely, at least 3 hours.
  • Slice and serve pie with fresh whipped cream and a dash of cinnamon if you like!

Notes

How to store Pumpkin Pie

Because pumpkin pie is made using milk and eggs, it’s best to store it in the refrigerator. Tightly cover the top of the pie with plastic wrap or aluminum foil and tuck it away in the fridge.

How long will Pumpkin Pie last in the fridge?

If your fam can resist the urge of going back for seconds and thirds (hard to believe!), it will last for 3-4 days in the fridge.

Can I freeze homemade pumpkin pie ?

Yes, a baked pumpkin pie (either whole or in slices) can be frozen. Bake the pie as directed below and let it cool completely. Use plastic wrap or aluminum foil to tightly cover the pie, and freeze it for up to 3 months. Once you wanna enjoy it, thaw it overnight in the fridge and serve!
Ingredient Swaps and Information 

Ingredients you’ll need to make Pumpkin Pie

    • Pie Crust: For this recipe, I’m using my tried and true Flaky Pie Crust! But if you have a preferred recipe, or you need to take the frozen crust shortcut… I fully support you boo! 
    • Pumpkin Purée: I’m going with canned pumpkin because it’s easy and consistent. 
    • Eggs: Make sure they’re at room temp so everything mixes up nice n smooth.
    • Dark Brown Sugar: If you’re out, light brown sugar will do.
    • Vanilla Extract: Make sure it isn’t artificial.
    • Cornstarch: Flour also works.
  •  
    • Ground Cinnamon, Ground Ginger, Nutmeg, and Cloves: You can use pumpkin pie spice here too.
  •  
  •  
    • Heavy Whipping Cream: Half-and-half can also work.
    • Whole Milk: Evaporated milk works too.
  •  

Nutrition

Calories: 2554kcal | Carbohydrates: 293g | Protein: 30g | Fat: 145g | Saturated Fat: 89g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Trans Fat: 4g | Cholesterol: 615mg | Sodium: 3039mg | Potassium: 1045mg | Fiber: 12g | Sugar: 153g | Vitamin A: 38029IU | Vitamin C: 10mg | Calcium: 389mg | Iron: 13mg
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Recipe Tips

  1. Pre-Bake the Crust: To avoid that dreaded soggy bottom, you gotta pre-bake your crust. Just line it with parchment paper, add some pie weights, and bake it for about 10 minutes before adding the filling. Easy, y’all!
  2. Check Your Pumpkin: Double-check the label before you grab that can of pumpkin purée, you don’t wanna end up with pumpkin pie mix by mistake. That mix already has spices in it, and it’ll throw off your whole recipe. I’ve learned the hard way a couple of times.
  3. Let It Cool Completely: As tempting as it is to slice into your pie right out of the oven, give it at least 3 hours to cool on a wire rack. This helps the filling set up perfectly, so each slice comes out nice and clean.
  4. Don’t Skip the Cover: Be sure to cover the edges of your crust with foil after the first 25 minutes. That’s how you’ll keep the edges from burning while the rest of the pie finishes baking, so please don’t skip it boo!
A slice of pumpkin pie with a bite taken out on a plate topped with whipped cream

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Recipe Help

How do I know my pumpkin pie is done?

Once fully baked, your pumpkin will have set, firm edges with a slight jiggle in the middle. The middle should not still be wet or rippling when moved. That’s how you know boos!

Does pumpkin pie need to be refrigerated?

You have to refrigerate it if you wanna save it for later, but you can serve it at room temp the same day you baked it. Actually, I prefer to serve pumpkin pie at room temperature, but it also tastes great when chilled.

My crust always shrinks, how can I stop that?

Make sure to chill the dough really well before you roll it out, boo. After you’ve got it in the pie dish, pop it in the fridge for 30 minutes before baking.

Serving Suggestions

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Filed Under:  Dessert and Baking, Fall Recipes, Holidays, Oven, Pies, Seasonal Recipes, Thanksgiving

Comments

  1. I made this for thanksgiving for my grandchildren. They started coughing and hacking (cough cough) . It was a tragic scene I was crying my eyes out in despair wondering if they might go into the air. Sike. It was delicious. The kids said it “slapped” which I think is a good thing. Along with “no cap this shi buss frfr” anyway thanks for the recipe I will definitely be following it again. Peace and love beaches.

    Reply
5 from 9 votes

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