With Thanksgiving just around the corner, I thought it was time for me to share my pumpkin pie recipe. The best part about this pumpkin pie recipe is that it is insanely easy and you can make it even if you’re not much of a baker. The combination of pumpkin, spices, and sugar is delicious. It’s the perfect end to a Thanksgiving meal, and will impress your family and guests. In this blog, you’re going to learn how to make “The Best Classic Pumpkin Pie Recipe.”
This post may contain affiliate links. Please read our privacy policy.
Fresh or canned pumpkin: Which is better?
When it comes to making pumpkin pie, there are two ways to go about the whole process: fresh or canned.
Fresh pumpkin is generally better because it gives your pie a richer flavor and a more natural color. Also, it doesn’t contain any preservatives. However, it typically isn’t sold year round and can cost more than canned pumpkin puree.
But canned pumpkin has its benefits as well. It’s easier to work with because all you have to do is open up the can and dump it into your mixing bowl (which saves you a lot of time). And since canned foods tend to contain preservatives that help them last longer on store shelves, you can make your favorite pumpkin dessert year round.
Store Bought or Homemade Pie Crust
Pie crust is an important part of the pumpkin pie experience. If you’re short on time then it’s best to use a store bought pie crust. But if you want to add a little something extra special to your pumpkin pie recipe then making a homemade pie crust is the way to go. It will require more time and effort to make but it will be worth it.
Pumpkin pie recipe ingredients
- 1 15 oz can of pumpkin puree
- 2 eggs, beaten slightly
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp nutmeg, ground
- 1/4 tsp cloves, ground
- 1 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1 12oz can of evaporated milk
- 1 unbaked pie shell
Instructions for pumpkin pie recipe
- Preheat your oven and baking sheet to 400 degrees F.
- In a large bowl, combine the eggs, pumpkin puree, and sugar.
- Add the salt, spices, and evaporated milk. Mix the ingredients until its blended and smooth.
- Allow the pumpkin filling to rest for 15 minutes before filling the unbaked pie shell. By doing this, the starch in the pumpkin can start absorbing moisture and will be less likely to separate after baking.
- Pour the filling into the unbaked pie shell and place it on the preheated baking sheet.
- Bake for 15 minutes at 400 degrees F. Lower the oven temperature to 350 degrees F and bake for 40-50 minutes until a knife inserted into the center comes out clean.
Prevent pie from cracking
Below are a few ways to prevent your pie from cracking:
- Make sure your oven is hot enough. Higher temperatures will result in a browner crust and a more evenly baked filling.
- Don’t over bake the pie! I suggest using a digital kitchen timer, but if you want to be extra cautious, remove it when there’s still some jiggle in the center and allow it to set on your countertop for an hour before serving (a step many recipes don’t include). It’ll set up as it cools down.
- And most importantly: Don’t open that door too often! Every time you open it, heat escapes from inside—so if you peek once or twice when baking this pumpkin pie recipe, the whole thing could end up requiring more time than expected, causing it to over bake.
Substitutions and variations
You can use different kinds of milk in this recipe if you’d like! Try almond milk or soy milk; they’re both delicious options. If a healthier option isn’t what you’re going for, feel free to stick with regular cow’s milk—I won’t judge!
The spices used in pumpkin pies vary from kitchen to kitchen depending on personal taste. Some people like clove while others prefer cinnamon or nutmeg (or all three!). The choice is yours: play around with different combinations until you find one that suits your preference! You could also add some vanilla extract if that sounds good (it does).
Storing pumpkin pie
Once the pie has cooled and been cut into slices, store any remaining pies in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze some of your pumpkin pie, let it completely cool then wrap it tightly with plastic wrap and place it in a sealable freezer bag or container. However, once it’s out of the freezer, it should be eaten within about a week; otherwise, the texture will become too soft and grainy.
Pumpkin Pie Recipe
Equipment
- 1 Large mixing bowl
- 1 Handheld mixer
- 1 Baking Sheet
- 1 Set of measuring cups and spoons
Ingredients
- 1 15 oz can of pumpkin puree
- 2 eggs beaten slightly
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp nutmeg, ground
- 1/4 tsp cloves, ground
- 1 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1 12 oz can of evaporated milk
- 1 pie shell
Instructions
- Preheat the oven and baking sheet to 400 degrees F.
- In a large bowl, combine the eggs, pumpkin puree, and sugar.
- Add the salt, spices, and evaporated milk. Mix the ingredients until its blended and smooth.
- Allow the pumpkin filling to rest for 15 minutes before filling the pie shell. By doing this, the starch in the pumpkin can start absorbing moisture and will be less likely to separate after baking.
- Pour the filling into the unbaked pie shell and place it on the preheated baking sheet.
- Bake for 15 minutes at 400 degrees F. Lower the oven temperature to 350 degrees F for 40-50 minutes until there is a slight jiggle in the center.
Notes
- This recipe makes one 9in. pie. If you’d like to make more than one at once, simply scale up the ingredients accordingly.
- Preheat your sheet pan at 400°F and place your unbaked pie on it. This helps prevent the bottom of the pie crust from becoming soggy.
- Use aluminum foil around the pie crust to prevent it from becoming too brown.
- If you’re not a fan of pumpkin pie, this recipe can easily be adapted to other fall flavors or even year-round. Try swapping out the pumpkin for butternut squash or sweet potato, or use your favorite apple pie filling.
Leave a Reply