Is it even a holiday table without Pumpkin Pie? This classic pumpkin pie recipe is an easy and delicious way to get everyone’s favorite holiday dessert onto the table without all the hassle!
Classic Pumpkin Pie Recipe
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Confession time: Pumpkin Pie is not my fav. I’m not a huge pumpkin person, although over the years, I’ve learned not to hate it. That said, I can see why it’s a popular holiday option. Sugar, spice and nostalgia all rolled into a flaky pie crust with a dollop of freshly whipped cream on top. It’s feels like the holidays without feeling Christmas-y (although it would also be right at home on most Christmas dessert tables).
But I’m trying to branch out and conquer some of the foods I don’t really love, so I had to give pumpkin pie another shot. And I will say, although I will continue to gravitate towards the other dessert options available, I’d eat this pumpkin pie again (and all the ladies at my gal’s daycare who do love pumpkin said that this pumpkin pie was a total winner, so there’s that!). I can’t tell you whether it’s the best pumpkin pie recipe, but it definitely got a lot of love from all pumpkin-lovers who tried it- and my plate came back clean as a whistle!
Tips for how to make Pumpkin Pie
- Use a premade crust. Work smarter, not harder.
- Keep an eye on the crust and check it halfway through- if it’s getting too dark, use a pie crust shield or small pieces of foil to cover the crust for the remainder of the cooking time.
- Make sure you buy canned pure pumpkin (pumpkin puree) not pumpkin pie filling, or it will be too sweet.
- You can brush an egg wash onto the crust if you want a slightly glossy finish, but I never bother.
- I like to top mine with whipped cream- you can grab a can, or whip your own heavy cream with a little confectioner’s sugar and some vanilla extract and pipe or dollop it on.
What does pumpkin pie taste like?
Sweet with a bit of spice and a texture of very thick pudding.
Can you eat pumpkin pie warm?
You’re going to want to let it cool completely to set, but you can heat individual slices for 10-20 seconds in the microwave.
What’s the difference between pumpkin pie filling and pumpkin puree?
Canned pumpkin pie filling has sugar and other flavorings in it where as pumpkin puree is just the pumpkin (or squash).
What causes pumpkin pie to crack?
Over baking causes the crust to crack. I begin checking around 40 minutes on the oven. You’ll want the middle to be slightly wobbly because it will set up perfectly as it cools. But if it does crack, it’s ok- it will still taste fantastic and a dollop of strategically placed whipped cram can fix it right up.
Can you freeze pumpkin pie?
Yes, but make sure you wrap it well in plastic wrap followed by a layer of foil. It will last around 3 months.
Should pumpkin pie be refrigerated?
It is a good idea to refrigerate the pie since it contains dairy and eggs.
What goes into homemade pumpkin pie?
- Pie crust
- Pure pumpkin puree
- Brown sugar
- Kosher salt
- Evaporated milk
- Vanilla extract
- Pie plate
- Stand mixer or Hand mixer
- Mixing bowl
- Measuring cups
- Measuring spoons
- Pie crust shield
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Is it even a holiday table without Pumpkin Pie? This classic pumpkin pie recipe is an easy and delicious way to get everyone's favorite holiday dessert onto the table without all the hassle!
- 1 premade pie crust in a 9.5 inch pan
- 1 14 ounce can pure pumpkin puree (not pie filling)
- 3 large eggs slightly beaten
- 1 cup brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup evaporated milk
- 1/2 teaspoon vanilla extract
- 1 Tablespoon bourbon (optional)
- Whipped cream, (optional garnish)
Preheat the oven to 450 degrees. Press pie crust into pie plate and crimp the edges. Refrigerate while you make the filling.
In a large bowl or stand mixer, beat together eggs, sugar, salt and spices until well combined.
Add pumpkin puree and mix to combine.
Beat in milk until well combined.
Pour into prepared pie crust.
Bake for 10 minutes and reduce heat to 375 degrees.
Bake for 30-40 more minutes, checking at 30 minutes. Cover crust if necessary. When the pie is mostly set (it'll be slightly wobbly in the middle but will set up as it cools) and remove from oven when done. Cool completely and serve with whipped cream.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
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