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Is there anything more comforting than a slice of pumpkin pie? When pumpkin pie is done RIGHT, it’s one of the best desserts ever. Growing up in a pie-loving household, I can assure you that my family’s pumpkin pie recipe is truly special. Today, I’m excited to share my top eight tips for making a foolproof pumpkin pie that will impress everyone at your table.
If I asked you to think of a Thanksgiving dessert, pumpkin pie is probably the first thing you’d think of, right?! There’s something so nostalgic and comforting about a homemade pumpkin pie. Lucky for you, I am sharing my family’s tried and tested pumpkin pie recipe. Even if it’s your first time making one, this foolproof pumpkin pie recipe will have everyone thinking you’re a seasoned pro. Ready to master the classic pumpkin pie?
How to make pumpkin pie
Making a scrumptious pumpkin pie from scratch might seem intimidating at first, but when you break it down, itās easier than you think. Itās a skill worth mastering ā and once you do, itāll quickly become an annual tradition. Hereās how itās done:
- Prep the crust: Roll out the pie dough until itās about two inches larger than your pie plate. Transfer it to the pie dish, trim the excess, crimp the edges, and use a fork to poke a few holes in the bottom. Now, put the pie into your fridge until the dough is firm.
- Finish crust: Line the crust with parchment paper and fill it with pie weights (or dried beans or rice if you donāt have weights). Par bake the crust for 15 minutes, remove the weights and paper, and bake for several more minutes. This ensures the crust is fully cooked at the same time as the filling.
- Make the filling: In one bowl, whisk together the brown sugar, granulated sugar, flour, pumpkin pie spice, and salt. Then, in a second large bowl, combine the pumpkin puree, cream, vanilla, and eggs. Mix everything together until smooth.
- Assemble and bake: Pour the filling into the crust, smooth it out, and tap the pan gently on the counter to release any bubbles. Bake until the edges are set, and the center still has a slight jiggle.
- Cool and enjoy: Let it cool for 3-4 hours, then decorate it or serve up a slice!
Bonus: Want to make your own pie crust? Check out my butter and shortening pie crust recipe.
Tips to make your pumpkin pie a slice of success
If you’ve never made pumpkin pies before, itās completely normal to feel a bit intimidated! After all, itās a holiday classic that many people have strong opinions about. But don’t worry, I’m sharing my eight best tips for the best pumpkin pie recipe, that your family and friends will rave about.
Eight pro tips to make your pumpkin pie a slice of success:
- Chill the dough: If your pie dough feels too soft when you’re working with it, pop it in the fridge for 10-15 minutes to help it firm up. This will also help stop it from shrinking.
- Pie weights to the rescue:Ā The pie weights matter! They help prevent it from puffing up or shrinking as it bakes. If you don’t have them, use beans or rice instead.
- Use homemade pumpkin pie spice: Making your own pumpkin pie spice blend can elevate your pie. Adjust the cinnamon, nutmeg, and cloves to suit your preferences.
- Unbaked crust: It’s important you use an unbaked pie crust in this recipe. The reason we lower the temperature in step 4, and that’s to let the crust set. Then, we lower it to be suitable for setting the filling.
- When your pumpkin pie is ready:Ā You want it to still have a gentle jiggle when it comes out of the oven ā it should seem undercooked. You’ll let it sit for 3-4 hours, so it’ll firm up in this cool time.
- Cracking up:Ā Avoid cracks in your pumpkin pie filling! The most common cause is over-baking. To avoid it cracking, make sure you don’t leave it in too long.
- Temperature test: If you notice the edges of the crust browning too quickly, use a pie shield or a simple foil cover to prevent burning while allowing the filling to finish cooking evenly.
- Don’t skip the pepper: I know black pepper doesn’t sound like a pie ingredient, but I promise, don’t skip it! It adds a subtle complexity, no one will be able to pick out WHY your pie tastes so great, but they’ll know it’s special!
Does pumpkin pie need to be refrigerated?
Yes, since the recipe contains eggs and dairy, you should store it in the fridge rather than on the counter. Once it has cooled to room temperature after baking, cover it and place it in the refrigerator. Pumpkin pie can be kept in the fridge for 3-4 days.
Can you freeze pumpkin pie?
Pumpkin pie freezes well, which is great if you want to save some for later! To freeze it, let it cool completely. Wrap it tightly in plastic wrap so it’s airtight, then place it in a freezer-safe container. It can be frozen for 1-2 months; just thaw it out in the fridge the day before you want to enjoy it.
What is in pumpkin pie spice
Pumpkin pie spice is a warm and cozy blend of five spices. It’s made of cinnamon, nutmeg, ginger, allspice, and cloves. You can buy pre-bought blends from the supermarket, but you probably have most of them, if not all of them, on your spice rack already. Check out my recipe for pumpkin pie spice if you’d like to make your own.
How to serve pumpkin pie
Pumpkin pie pairs wonderfully with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce. For a twist, try serving it with a scoop of cinnamon ice cream, coconut whipped cream, or toasted coconut ice cream!
Let me know in the comments how you like to serve your pumpkin pie!
How to prevent a crack in your pumpkin pie
First off ā¦ if a crack develops as your pie cools, DON’T WORRY! Honestly, it’s no big deal and the pie will taste just as good. If you’d like, you can hide the crack with some of the cutout decorations you make with the pie dough or dollop on some whipping cream when you serve it.
But the reason pumpkin pie cracks is because it is overcooked. So to prevent cracks, you need to avoid overcooking the pie. When it is fully cooked, the filling will be firm 2-inches around the edge and the middle 4 inches or so will still have a pretty decent jiggle when you wiggle the pan. Once the pie cools, that middle jiggle will firm up.
Pumpkin pie frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I use a storebought crust?
Sure! If you’re short on time or want to learn one skill at a time, a store-bought crust is a great option. Buuuut, if you’re feeling ambitious, I have a great homemade pie crust recipe that breaks it down so you can impress your guests!
Can I make this recipe with fresh pumpkin?
Yes! You can substitute canned pumpkin with fresh pumpkin puree. Make sure to cook and puree the sugar pumpkins thoroughly before using them in the pie filling. For more information on canned vs fresh pumpkin puree, see this article.
Can pumpkin pies sit out on the counter?
Due to the egg and dairy, pumpkin pie should not be left out for more than two hours. Always refrigerate leftover pie to keep it safe to eat.
What if I donāt have pie weights?
If you donāt have pie weights, you can use dried beans, lentils, or rice as a substitute. Just remember that these won’t be usable for cooking afterward, but you can pop them in a jar and keep them for the next time you make a pie.
Is pumpkin pie spice and allspice the same thing?
No, they might share some similar notes, but they are different. You want pumpkin pie spice for this recipe.
Watch how to make this
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Pumpkin Pie Recipe
Is there anything more comforting than a slice of pumpkin pie? When pumpkin pie is done RIGHT, it’s one of the best desserts ever. Growing up in a pie-loving household, I can assure you that my family’s pumpkin pie recipe is truly special. Today, I’m excited to share my top eight tips for making a foolproof pumpkin pie that will impress everyone at your table.
InstructionsĀ
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Roll out the pie dough on a lightly floured piece of parchment paper so the crust is 2 inches larger than your pie plate.
1 pie dough
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Carefully transfer the dough to the pie pan, trim the excess dough with scissors, and crimp the edges. Use a fork to poke several holes in the bottom of the crust. Put the pie in your fridge for at least 30 minutes, until the dough is firm.
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Position a rack in the middle of your oven and preheat to 375 degrees Fahrenheit. Press the parchment paper you used to roll the dough into the pie, then add pie weights ā dried beans or rice work well, too. Bake for 15 minutes, until the edges of the pie are firm.
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Remove the parchment paper and pie weights and then put the pie back into the oven for another 10-12 minutes, until the bottom is firm and light brown. Reduce the oven temperature to 350 degrees Fahrenheit.
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In a medium mixing bowl, whisk the brown sugar, granulated sugar, flour, pumpkin pie spice, salt, and pepper.
Ā½ cup packed brown sugar, 1 tablespoon all-purpose flour, 2 teaspoons pumpkin pie spice, Ā½ teaspoon sea salt
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In a large mixing bowl, whisk the pumpkin puree, whipping cream, vanilla, and eggs. Add the dry ingredients and whisk until the filling is smooth.
1 15-ounce can of pureed pumpkin, Ā¾ cup whipping cream, 1 tablespoon vanilla, 3 large eggs, Ā¼ teaspoon black pepper
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Brush the rim of the pie crust with an egg wash and sprinkle with sugar ā see notes. Pour the filling into the par-baked crust and smooth down the top. If there are any bubbles in the filling, gently tap the pan on your counter to remove them.
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Bake the pie for 55-60 minutes, until the edges are set and slightly puffed and the center 4 inches are slightly jiggly ā it will look underdone. Keep an eye on the pie while it bakes and if the crust is browning too quickly, add a pie shield or cover the edge with a thin piece of aluminum foil.
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Place the pie on a cooling rack and let it cool completely (3-4 hours minimum) before decorating or slicing it.
Pumpkin Decorations
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Roll the extra pie dough ā inch thick and cut out the shapes you want. Place the cutouts on a baking sheet, brush them lightly with egg wash, and sprinkle them with a little sugar. Refrigerate them until you’re ready to bake them.
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Bake the decorations at 350 degrees Fahrenheit for 15-30 minutes, until they are golden brown. The time varies widely depending on how thin/thick you roll the dough. Check them after 15 minutes and then every 5 minutes until they are golden. Let them cool before using them to decorate the pie.
Notes
Pumpkin pie spice: I like to use my homemade pumpkin pie spice, but you can use store-bought instead if you’d like.
Black pepper: This slightly unusual ingredient adds a little extra flavor but is very subtle.Ā
Pumpkin puree: Most cans are either 14 or 15 ounces, and both will work in this recipe. Make sure you use pureed pumpkin and not pumpkin pie mix, which is flavored.Ā
Egg wash: Brushing an egg wash onto the rim of the pastry and on the cutouts gives them a nice shine. Simply whisk an egg with a splash (about a tablespoon) of milk, and then brush it on lightly. Sprinkle with a little sugar to finish.Ā
Nutrition
Serving: 1, Calories: 289kcal (14%), Carbohydrates: 33g (11%), Protein: 4g (8%), Fat: 15g (23%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 95mg (32%), Sodium: 271mg (12%), Potassium: 105mg (3%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 451IU (9%), Vitamin C: 0.3mg, Calcium: 52mg (5%), Iron: 1mg (6%)