Pumpkin Pie Recipe
This homemade pumpkin pie is the most decadent dessert to place on a holiday table. I make my recipe from scratch, from the pie crust to the whipped cream on top, and it creates an indulgent dessert my loved ones always ask for during Thanksgiving or Christmas gatherings.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- 3 large eggs
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 ½ teaspoons pumpkin pie spice
- 12 ounce can evaporated milk
- 1 whipped cream recipe
Instructions
- Preheat the oven to 400°.
- Form the pie crust to a 9” pie dish and place it in the freezer or blind bake it with parchment paper and dried beans overtop for 10 minutes.
- In the meantime, whisk together pumpkin puree, eggs, sugars, cornstarch, vanilla, salt, and pumpkin pie spice until it is completely combined.
- Next, pour in the milk and whisk until it is mixed in, and the batter is smooth.
- Pour the batter into the pie crust after it has been in the freezer or blind-baked and put in the oven at 400° for 15 minutes.
- Turn the heat down to 350° and bake for 45 minutes or until the center is just about firm and the outer pie crust is browned.
- Cool the pie completely on a rack to room temperature, which takes about 2 hours.
- Serve with whipped cream.
Notes
When making this pumpkin pie recipe, you should be aware of this key tip for success. I have heard many cases of this pie failing, but I assure you the main reason pumpkin pies crack or turn wet on top is overcooking, so I always watch the temperature and cooking time closely. Custard fillings keep cooking after they leave the oven, so I account for carryover heat and pull the pie a little early. If it still cracks, I shorten the bake time by 5 minutes or place a small pan of hot water in the oven to add moisture.
Blind bake: I blind bake the crust with parchment paper and dried beans at 400 F degrees for 10 minutes to make it a little firmer.
Adjust heat: If I see the pie starting to crack, I lower the temperature to 325 F degrees.
Cool faster: I let the pie cool at room temperature for 30 minutes, then place it in the refrigerator to speed things up.
Use the middle rack: I bake the pie on the middle rack at a steady lower temperature so the custard sets gently and the top stays smooth.
Make-Ahead: You can make this recipe up to 2 days ahead of time. Keep it cool in the refrigerator until ready to serve.
How to Reheat and Serve: Most of the time pumpkin pie is served cold, but if you are one of those who like warm pumpkin pie, simply heat up a slice in the microwave for 30 seconds. Serve it with whipped cream and optional caramel sauce.
How to Store: It will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
Nutrition
Calories: 223kcalCarbohydrates: 36gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 283mgPotassium: 189mgFiber: 4gSugar: 18gVitamin A: 3266IUVitamin C: 2mgCalcium: 111mgIron: 1mg