Pumpkin Pie Recipe

3 from 1 vote

Everyone will love this irresistible homemade Pumpkin Pie Recipe! A classic American dessert that tastes incredible and is so easy to make. Filled with fall flavours, using canned or fresh pumpkin puree with cream (or evaporated milk), brown sugar, white sugar, eggs and delicious spices.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: Baked, comfort food, custard, easy, fall dessert, holiday, homemade, pumpkin pie

Servings: people

Author: Karina Carrel

Ingredients

3 eggs large
1/2 cup white granulated sugar
1/4 cup light brown sugar packed
1/4 cup dark brown sugar packed
15 ounce pure pumpkin puree canned, not pumpkin pie filling
1 cup heavy whipping cream thickened cream or evaporated milk
3 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3/4 teaspoon salt
9 inch pie crust or store bought pie shell

US - Metric

Instructions

Preheat oven to 425°F (220°C).

Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.
Whisk eggs and all of the sugars together until smooth.
Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.
Place the pie shell onto a baking sheet. Pour the filling into the shell and bake the pie for 15 minutes.

If you want, you can decorate the pie! When I make my crust from scratch, I use the extra dough to make leaves so I can add them to the pie whenever and make it more beautiful!

Reduce oven temperature to 350°F (175°C) and bake for a further 50-55 minutes, or when a knife tip inserted in the middle comes out relatively clean but still a little wet. The centre of the pie should be a little jiggly like jello.

If the edges of the crust start to become too dark, cover with a thin strip of foil.

Transfer to a wire rack and let cool for 2 hours.

The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten while it cools.

Video

Notes

Storage, Reheating, and Make-Ahead

Does pumpkin pie need to be refrigerated?

Yes, once it cools completely on a wire rack (about 2 hours), you need to pop it in the fridge. Never cover the dish while the filling is still hot, or condensation will trap moisture and make your pastry soggy.

How long does pumpkin pie last in the fridge?

Wrap the cooled pie dish tightly with plastic wrap or store individual pieces of leftovers in an airtight container for up to 4 days. Do not push it past day 4 or 5, as the custard starts to weep and lose its texture.

Can you freeze pumpkin pie? Absolutely. Let the baked pie cool completely, wrap the whole dish (or individual slices) tightly in two layers of plastic wrap followed by a layer of aluminum foil, and store it in the freezer for up to 1 month. Thaw it overnight in the refrigerator before serving so the crust does not get wet.

Make Ahead: This is one of my favorite holiday desserts to bake 1 to 2 days in advance. Giving the custard a full night in the refrigerator actually helps the teaspoons of cinnamon, ginger, and molasses flavors deepen and makes cutting clean wedges much easier the next day.
Reheating: I love eating it chilled straight from the fridge, or you can let it sit on the counter for 30 minutes before serving. If you want to take the chill off a single piece, microwave it for 10 to 12 seconds so you do not overcook the egg custard

For the cleanest cuts, dip a sharp knife into a tall glass of hot water and wipe it dry with a paper towel between every single cut. That way, the sticky custard slides right off the blade instead of dragging crumbs across the top

Nutrition