This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth and creamy spiced pumpkin custard filling baked in a flaky pie crust.
Prep Time10 mins
Cook Time45 mins
Cooling Time4 hrs
Total Time4 hrs 55 mins
Servings: 8 people
- 1 Single Layer Pie Crust1
- 1 large egg
- 1 teaspoon milk
Preheat oven to 425°F and place a large baking sheet in the oven while it's preheating.4
Add the prepared pie crust dough to a 9-inch pie dish.5
Trim and shape the edges of the pie crust as desired making sure to seal tightly along the edge.
In a small bowl, beat together the egg and milk and use a pastry brush to coat the pie crust with the egg wash. Disgard excess egg wash. Set pie crust aside.
Add all of the filling ingredients to a blender and pulse for 60 seconds until smooth.6
Pour the blended filling into a medium saucepan and cook over medium-low heat for about 5 minutes, stirring frequently.7
Remove the baking sheet from the oven and place the pie pan on the baking sheet. Then pour the filling into the pie crust. Use a pie crust shield around the edge of your crust to prevent it from burning.
Bake the pie for 15 minutes and then REDUCE HEAT to 350°F and bake for an additional 20 to 25 minutes. Gently, remove the pie crust shield after the first 15 minutes.8
Once cooked, remove from oven and allow to cool completely for about 3 to 4 hours before slicing.9
Once cooled serve with whipped cream. Pumpkin pie should be consumed at room temperature the day it is made or stored covered in the refrigerator for up to 4 days.
- Use your favorite traditional pie crust recipe or you can use a premade storebought dough.
- Make sure you use 100% pumpkin puree and NOT pumpkin filling. Also, canned will result in a much better pie than trying to use homemade pumpkin puree. Libby's and Farmer's Market Organic are the two best brands to use, the store brands that I tried just weren't as good.
- Light brown sugar will also work if you don't have dark on hand.
- We preheat the pan so that it helps cook the bottom of the pie crust and prevent sogginess.
- This recipe will fill a deep-dish 9-inch pie dish or if you are using a standard pie tin like the one I baked the pie in, you will have some excess filling - just discard.
- Blending the filling doesn't aerate the mixture as much as a whisk, hand mixer, or stand mixer, therefore, reducing the risk of rising and cracking. It also makes the filling ultra-smooth fully incorporates the spices into the mixture so they don't settle on the top of the pie while baking.
- Cooking the filling for a few minutes on the stovetop might seem like just an extra dirty dish, but it makes all the difference! This step will begin melting the dark brown sugar and infusing the spices into the filling creating a more flavorful and aromatic pie. It also helps reduce any chances of that raw pumpkin flavor.
- The initial high heat is to help ensure a great crust. The fat in the dough will begin to melt and produce steam which results in a beautifully flaky crust. You’ll want to reduce the temperature after about 15 minutes so that the pie doesn’t burn.
- If you want to be precise you can use a Kitchen Thermometer to test for doneness. When the pie is done, the thermometer will read 160 degrees F when inserted into the center of the pie. The next best way is to eyeball it. The edges of the pie will rise and dome slightly while the center remains low and jiggly. If the edges of the pie filling are beginning to crack, remove immediately. When a pumpkin pie starts to crack, the eggs have started to overcook. No worries though, as long as you let it sit for the appropriate amount of time, you’ll hardly notice any cracks and it will still taste delicious!
- Nutritional information is an estimate and does not include the pie crust or whipped cream as these will vary depending on what you use.
Calories: 231kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 229mg | Potassium: 283mg | Fiber: 2g | Sugar: 32g | Vitamin A: 8558IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 2mg