Pumpkin Pie is a staple Autumn recipe and the perfect holiday dessert! Made with creamy pumpkin, warm spices, and a buttery crust, this Classic Pumpkin Pie is meant to warm the belly and soothe the soul! Serve with whipped cream or cool vanilla ice cream! If you love this pie, you will also love this Sweet Potato Pie, Chess Pie, Egg Pie and Pecan Pie.
Forget Spring, Winter, or even the Fall, the only season that matters is PIE season. Specifically, holiday pie season. Every year like clockwork, I find myself itching to bust out my pie dish and get to whipping up pecan, apple, and sweet potato pies until I burst at the seams!
This year, I’ve been especially craving this Classic Pumpkin Pie. Subtly sweet, creamy, buttery, and perfectly spiced, this pie recipe is going to change the way you dress that holiday table. Move over sweet potato, we need some room.
Even if you think you’ve had this one before, I promise that you haven’t had it like THIS! Let’s get bakin’!
THE BEST PIE CRUST EVER
For this recipe, I’m using my tried and true Flaky Pie Crust! Crispy, buttery, and oh so delicious, this crust has been my go-to for years. In fact, this recipe came straight from the legend herself: Big Mama.
If you have a preferred recipe, or you need to take the frozen crust shortcut, I fully support you. This is your party, celebrate how you want to!
Regardless of the route you go, I insist that you prebake the crust to avoid a soggy, undercooked bottom.
HOW TO MAKE PUMPKIN PIE FILLING
Pumpkin pies are as simple as 1, 2, 3! Don’t believe me? I’ll prove it to ya.
- Prepare the Crust– Line a 9” pie plate with the crust of your choice. Pre-bake according to instructions.
- Combine Filling Ingredients- As the crust bakes, mix your filling ingredients until just combined.
- Pour, Bake, and Chill- Gently pour the filling into your prebaked pie crust and carefully transfer into the oven. Bake the pie for about 20-30 minutes, or until done (see section below). Once done, set the pie onto a wire rack to cool to room temperature.
HOW DO I KNOW A 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. Make sure to allow the pie to completely set on a wire rack.
DOES PUMPKIN PIE NEED TO BE REFRIGERATED?
I prefer to serve pumpkin pie at room temperature, but it also tastes great when chilled. Add a dollop of fresh whipped cream, a scoop of vanilla ice cream, or enjoy a slice all on it’s own!
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 for 3-4 days. I’d recommend allowing the pie to sit out for about 30 minutes before serving.
CAN YOU FREEZE PUMPKIN PIE?
Yes, a baked pumpkin pie (either whole or in slices) can be frozen. Bake the pie as directed below and cool completely. Use plastic wrap or aluminum foil to tightly cover the pie and freeze. To serve, defrost the pie overnight in the fridge and serve.
GRANDBABY CAKES’ BEST HOMEMADE PIE RECIPES
Y’all just know that after a slice of this pie, you’re gonna want another and maybe one more for the road. But why stop there?
Check out a few more of my SWEETEST slices:
Classic Pumpkin Pie
For the Pumpkin Pie Filling
- 15 oz pumpkin puree canned is fine
- 2 large eggs plus 1 egg yolk room temperature
- 1 1/3 cup 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
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/
- 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 10 minutes. 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 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).
- 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!