Creamy pumpkin pie with the best homemade pie crust. It’s perfectly sweet and lightly spiced and best served with some fresh whipped cream. This will be the only pumpkin pie recipe you’ll be making!
The first time I made a pumpkin pie was probably a decade ago. My dear nephew must have learned about pumpkin pie from kindergarten and asked me to make a pumpkin pie for him. I didn’t know what I was getting into because I didn’t grow up eating pumpkin pie. The pie crust had a soggy bottom and was underbaked, but the pumpkin pie filling was good! And I didn’t know that you had to enjoy a slice of pumpkin pie with some whipped cream.
Pumpkin pie is one of the most iconic Thanksgiving desserts. And if you’re looking for a perfect pumpkin pie recipe you can finally stop! I must say you can’t use store-bought pie crust, but I understand if you’re in a hurry and you choose to use one. If you’ve never had pumpkin pie with a homemade pie crust, you are missing out. My recipe is an all-butter pie crust. I blind-bake it to ensure the crust is fully cooked to prevent a soggy crust. With a little bit of my tips and tricks, you’ll only be eating homemade pie crust this holiday season.
Why is Pumpkin Pie so GOOD?
Pumpkin pie is like a warm hug for your taste buds! Imagine the coziness of fall wrapped up in a slice. It’s not just the sweet pumpkin goodness, but that combination of the spices that brings it all together. Plus, the smooth, creamy texture with the flaky crust is pure dessert magic.
Is this Pumpkin Pie “Easy as Pie”?
No, it’s not. I wanted to create the most Perfect Pumpkin Pie for pie crust lovers. It’s a bit complicated but the result is still a delicious classic pumpkin pie that’s perfectly sweetened and spiced.
Pumpkin Pie Ingredients:
- Pumpkin: Of course, we need Pumpkin! So, make sure to get pure pumpkin and not pumpkin pie filling.
- Spices: A light blend of cinnamon, ginger and nutmeg.
- Large Eggs: Firms up the custard.
- Condensed milk: Sweetens and thickens the filling.
- Evaporated milk: Makes the pumpkin pie creamy without excess water.
How to make the Perfect Pumpkin Pie:
Begin with the pumpkin pie crust:
In a food processor, add the flour, egg yolks, cold butter, vinegar, and salt. Pulse until the butter is the size of peas. Add in the 4 tbsp of ice-cold water and then pulse for another 10 seconds. It will not look like a dough. Pour the mixture onto a clean surface area and press it together to mold into a dough. Wrap in layers of plastic wrap and refrigerate it for 1 hour before using.
Roll the pie:
Once the pie crust is ready roll it out onto a lightly floured area. Roll the pie dough into a 12-inch circle, making sure to lift and move the dough every so often to ensure the dough isn’t sticking to the surface.
Place your rolling pin on the bottom end of the rolled dough and roll it up for an easier transfer. With your pie dish place the rolled dough in the middle and unfold the dough. Trim the excess dough leaving 1/2 inch of pie running off on the sides.
With your fingers press and tuck in the dough on the edges of the crust to create a crimped edge until you reach the end. Put pressure on the edges to ensure the crust doesn’t unravel. Place your prepared pie pan in the refrigerator for 30 minutes to 1 hour to allow the pie dough to rest.
Blind Bake:
Preheat your oven to 350 degrees. Helpful tip: Place a baking sheet pan under your pie to prevent a mess in the oven. Take out your pie crust and place parchment paper over your pie shell. Pour in your pie weights and bake it for 25 minutes. After 25 minutes carefully take out the weights and parchment paper and sprinkle a layer of white sugar on top of the pie crust. Bake it for another 20 minutes. Take out your pie shell and make the pumpkin filling.
Pumpkin Pie Filling:
With a medium-sized saucepan add your canned pumpkin, spices, and brown sugar and cook it on medium for 10 to 15 minutes to cook out the excess liquids and to caramelize. This creates an in-depth flavor in the pumpkin pie. (This step is optional but is recommended for the best results) Allow this to fully cool before adding to the rest of the pumpkin pie filling. If you choose to skip this step just add everything into the bowl as is.
In a large bowl add the eggs, condensed milk, vanilla extract, pumpkin puree, and the evaporated milk. Mix until just combined and then bake it at 350 degrees for 35 to 45 minutes. The center of the pie should be set but will still wiggle a little bit when shaken.
Once done, transfer the pumpkin pie to a wire rack to allow it to cool completely. for 2 hours.
Serve at room temperature if preferred. The best way to enjoy this homemade pumpkin pie recipe is with freshly whipped whip cream.
Cover the leftover pie in an airtight container and store it in the refrigerator for up to 5 days.
Enjoy!
For More Pie Inspired Recipes:
Pumpkin Pie FAQS:
Can I use homemade pumpkin puree?
Yes, you can use fresh pumpkin puree. It’s a little bit more work but worth the effort if you have time. I unfortunately couldn’t find any more pie pumpkins and had to skip this step.
Can I skip blind baking?
You can but you may end up with a soggy, not fully cooked bottom pie crust.
Why did my pumpkin pie crack?
Overbaking will cause your pumpkin pie to crack. Make sure to take out the pie right when it’s done. Every oven is different, which can lead to overbaked or underbaked pies.
I don’t have pie weights:
You can substitute with rice or dry beans. And if you don’t have parchment paper you can use aluminum foil also.
How can I make this ahead?
Pies are a great make-ahead dessert. You can make pie dough 3 months ahead of time and freeze the dough. Or you can make and par-bake the pie crust the day before and then the next day just mix the filling ingredients and bake the pie. Pies can also be made ahead of time and can be frozen.
Can I use frozen pie crust?
No, you can’t! I’m joking. While I am against store-bought crusts, I know it’s convenient and easy this holiday season. I will say try making homemade pie crust and you will be forever changed.
Perfect Pumpkin Pie Recipe
Equipment
- 1 9-in pie pan
- pie weights Pie Weights
- 1 medium-sized saucepan
Ingredients
Perfect Pie Crust
- 2 ½ cup All Purpose Flour
- 2 Egg yolks
- 8 oz Butter cold, cubed into 1/2-1in pieces.
- 1/2 tsp Salt
- 4 tbsp Cold Water Iced Cold
- 1 tbsp Granulated Sugar (blind baking)
Pumpkin Pie Filling
- 1 15 oz can Pumpkin Puree
- 2/3 cup Brown Sugar
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/2 cup Sweetened Condensed Milk
- 1/2 cup Evaporated Milk
- 2 Large Eggs
- 2 Large Egg Yolks
- 1 tsp Vanilla Extract
Instructions
Perfect Pie Crust
- In a food processor, add the flour, egg yolks, cold butter, vinegar, and salt. Pulse until the butter is the size of peas. Add in the 4 tbsp of ice-cold water and then pulse for another 10 seconds. It will not look like a dough. Pour the mixture onto a clean surface area and press it together to mold into a dough. Wrap in layers of plastic wrap and refrigerate it for 1 hour before using.
Roll the pie crust
- Once the pie crust is ready roll it out onto a lightly floured area. Roll the pie dough into a 12-inch circle, making sure to lift and move the dough every so often to ensure the dough isn’t sticking to the surface.
- Place your rolling pin on the bottom end of the rolled dough and roll it up for an easier transfer. With your pie dish place the rolled dough in the middle and unfold the dough. Trim the excess dough leaving 1/2 inch of pie running off on the sides.
- With your fingers press and tuck in the dough on the edges of the crust to create a crimped edge until you reach the end. Put pressure on the edges to ensure the crust doesn’t unravel. Place your prepared pie pan in the refrigerator for 30 minutes to 1 hour to allow the pie dough to rest.
Blind Bake
- Preheat your oven to 350 degrees. Helpful tip: Place a baking sheet pan under your pie to prevent a mess in the oven. Take out your pie crust and place parchment paper over your pie shell. Pour in your pie weights and bake it for 25 minutes. After 25 minutes carefully take out the weights and parchment paper and sprinkle a layer of white sugar on top of the pie crust. Bake it for another 20 minutes. Take out your pie shell and make the pumpkin filling.
Pumpkin Pie Filling
- With a medium-sized saucepan add your canned pumpkin, spices, and brown sugar and cook it on medium for 10 to 15 minutes to cook out the excess liquids and to caramelize. This creates an in-depth flavor in the pumpkin pie. (This step is optional but is recommended for the best results) Allow this to fully cool before adding to the rest of the pumpkin pie filling. If you choose to skip this step just add everything into the bowl as is.
- In a large bowl add the eggs, condensed milk, vanilla extract, pumpkin puree, and the evaporated milk. Mix until just combined and then bake it at 350 degrees for 35 to 45 minutes. The center of the pie should be set but will still wiggle a little bit when shaken.
- Once done, transfer the pumpkin pie to a wire rack to allow it to cool completely. for 2 hours.
- Serve at room temperature if preferred. The best way to enjoy this homemade pumpkin pie recipe is with freshly whipped whip cream.
- Cover the leftover pumpkin pie and store it in the refrigerator for up to 5 days.
- Enjoy!
