Pumpkin Pie Recipe

Introduction

Classic pumpkin pie is a beloved fall dessert that combines warm spices with smooth pumpkin filling in a flaky crust. This easy recipe uses a store-bought crust for convenience, letting you focus on rich, comforting flavors. Perfect for holiday dinners or cozy evenings at home.

Ingredients

• 1 store-bought refrigerated pie crust or frozen
• 1 ¾ cups pumpkin puree (one full can)
• ¾ cup brown sugar, firmly packed
• 3 large eggs
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 ¾ cups whole milk

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish. For easy cleanup, place the pie dish on a baking tray to catch any spills.
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Add the whole milk and whisk until the mixture is smooth and well blended, with no streaks of egg remaining.
3. Step 3: Pour the filling into the prepared crust. Optionally, loosely cover the crust edges with foil to prevent over-browning.
4. Step 4: Bake for about 70 minutes, starting to check at 60 minutes. The filling should be mostly set but still have a slight jiggle in the center.
5. Step 5: Cool the pie completely on a wire rack, then wrap tightly and chill in the refrigerator for about 5 hours to firm up.
6. Step 6: Serve slices with whipped cream or your favorite topping and enjoy the cozy flavors.

Tips & Variations

• Use canned evaporated milk instead of whole milk for a creamier filling.
• Swap the brown sugar for maple syrup for a different sweetness profile.
• Add a pinch of cloves or allspice for a deeper spice flavor.
• Blind bake the crust for 10 minutes to prevent sogginess if desired.

Storage

Store pumpkin pie covered tightly in the refrigerator for up to 3-4 days. Reheat slices gently at room temperature or enjoy cold. Avoid freezing the pie as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pumpkin pie without a store-bought crust?

Yes, you can use a homemade pie crust if you prefer. Just prepare and blind bake it before adding the filling for best results.

How do I know when the pumpkin pie is done baking?

The pie is done when the filling looks mostly set but still has a slight jiggle in the center. It will continue to firm up as it cools.

Pumpkin Pie Recipe

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5 from 97 reviews

This classic pumpkin pie recipe features a smooth, spiced pumpkin filling baked in a flaky store-bought crust, perfect for cozy fall gatherings. With simple ingredients like pumpkin puree, warm spices, and whole milk, it delivers a creamy, comforting dessert that’s easy to prepare and sure to impress.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 1 store-bought refrigerated pie crust or frozen

Filling

• 1 ¾ cups pumpkin puree (one full 15 oz can)
• ¾ cup brown sugar, firmly packed
• 3 large eggs
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 ¾ cups whole milk

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it’s hot and ready for baking the pumpkin pie.
2. Prepare Pie Crust: Take the store-bought pie crust and gently press it into a 9-inch pie dish. There’s no need for perfection here; the rustic look works well. For easier cleanup, place the pie dish on a baking tray to catch any spills that may occur during baking.
3. Mix Filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, and the large eggs. Add the ground cinnamon, nutmeg, ginger, and salt. Whisk these ingredients thoroughly. Next, pour in the whole milk and continue whisking until the mixture is smooth and the eggs are fully incorporated, resulting in a silky filling.
4. Fill the Pie Crust: Pour the blended pumpkin filling into the prepared pie crust. Optionally, loosely cover the edges of the crust with aluminum foil to prevent them from over-browning or burning during baking.
5. Bake: Place the pie in the preheated oven and bake for approximately 70 minutes. Begin checking around 60 minutes; the filling should be mostly set with a slight jiggle in the center, indicating a creamy texture.
6. Cool: Remove the pie from the oven and set it on a wire rack to cool completely. This step is important to let it firm up and set its texture.
7. Chill: Wrap the cooled pie tightly with plastic wrap and refrigerate for about 5 hours. Chilling helps the pie firm up further and enhances its flavors.
8. Serve: Once chilled, slice the pie and serve with whipped cream or your favorite topping for a comforting fall dessert experience.

Notes

• Using a store-bought crust saves time but feel free to use homemade if preferred.
• Cover the pie crust edges with foil halfway through baking to prevent burning.
• Check the pie starting at 60 minutes to avoid overbaking, as oven temperatures vary.
• Refrigerate the pie for several hours or overnight for best texture before serving.
• Whipped cream or vanilla ice cream pairs wonderfully as toppings.

Keywords: pumpkin pie, fall dessert, Thanksgiving pie, pumpkin puree, spiced pie, easy pumpkin pie, classic pumpkin pie