A traditional holiday pie, this classic Pumpkin Pie is filled with warm spices and is super easy to prepare. This pie is smooth and creamy and delicious!
The holidays aren’t the holidays without pie! Some of my favorites are this pumpkin pie, along with Lemon Meringue Pie, Chocolate Cream Pie, and Classic Pecan Pie.
If there is one dessert I have to have every holiday season, it is pumpkin pie. There is something about the creamy, sweet, and spiced filling that always reminds me of Thanksgiving and Christmas.
This Pumpkin Pie recipe is smooth and creamy and is perfect when topped with a dollop of homemade whipped cream. The mixture of spices sets this pie apart from the others.
It is the perfect holiday dessert, but my secret is to always save a little slice for breakfast the next morning. I look forward to it every year!
And if you want to change up your pumpkin pie, give this Pumpkin Cheesecake Pie a try!
Ingredients
Pie Crust – I like to use my homemade pie crust. You can use a regular pie dish or a deep dish pie dish. If desired, you can use a store bought crust. If you are using a frozen crust, they tend to not hold as much filling, so you may need 2 crusts.
Eggs – I use a mix of whole eggs plus an egg yolk.
Sugar – I like the mixture of white and brown sugars for this recipe.
Vanilla – Real vanilla extract is the best! This can be left out, but I like the extra flavor it brings.
Spices – There is a wide variety of spices here, and I think it is one thing that sets this pumpkin pie recipe apart from others. If you don’t have all of the spices, or if you want to make it a little easier, you can use 2 1/4 teaspoons of pumpkin pie spice instead.
Salt – This helps to accentuate all the flavors and bring depth.
Pumpkin Puree – If you choose to use homemade pumpkin puree, make sure to drain it well first so that your pie will set up properly. I have found that most generic brands of canned pumpkin are also a lot wetter, so you may want to drain them, as well. I have had the best results using Libby’s canned pumpkin.
Cream – Most pumpkin pie recipes use evaporated milk, which works great. But I like to use a little less liquid, and I love the richness and creaminess you get from the cream. I use heavy whipping cream for the best results.
How to Make Pumpkin Pie
Prep Crust: You’ll want to start with an unbaked crust. Roll it out (if using a homemade crust) and place the crust in your pie dish. Crimp the edges as desired. I transfer the crust to the refrigerator until I am ready to fill it. Some people will par-bake the crust, but I don’t like to because the crust will be in the oven with the filling for about an hour, and I think the edges get way too brown if you also par-bake the crust. If you are worried about the bottom not cooking, you can bake the pie in the bottom third of the oven and that will help the bottom of the pie cook more.
Prepare Filling: The filling is as easy as mixing everything together! Start by whisking the eggs and extra yolk, then mix in the sugar. Mix in the spices and vanilla, then the pumpkin puree. Lastly mix in the cream. Pour the filling into the prepared crust.
Bake: Transfer to the oven and bake the pie. I like to put the pie dish on a baking sheet, just in case anything drips over the side. I also like to cover the edges of the crust to prevent over-browning. Sometimes I will do this right from the first, or I will cover them within the first 10-15 minutes. You can use strips of foil or a pie shield.
Cool: When the pie is done baking, remove it from the oven and let it come to room temperature. If not serving, then transfer it to the refrigerator once it has cooled.
How to Tell When Pumpkin Pie is Done
I think this is the trickiest part of making a homemade pumpkin pie!
The thing to remember with a pumpkin pie is that it will continue to cook a bit once you’ve taken it from the oven from the residual heat. And if a pumpkin pie overbakes, you will end up with cracks in the top.
First of all, let’s just say that cracks in the top of your pie are not the end of the world. I had a few small ones in this pie, but I feel like most people are used to seeing some cracks in the top. The cracks happen when the eggs overcook. As the eggs set up, they will tighten up, and the longer they are cooked, the more they will tighten and cause cracks. So the best way to avoid this is in the timing.
A pumpkin pie is done when it reaches 160ºF. You can use an instant read thermometer to check this, but then you will end up with a hole in the middle of your pie, anyway.
I try to take the pie out when the edges are mostly set and there is just a little bit of wiggle left in the center. Once you take the pie from the oven and let it sit, the residual heat should continue to cook the pie through so that the center is firm.
So what do you do if your pie does crack? Don’t sweat it!
You can add freshly whipped cream to the pie before serving (because really, can you have a slice of pumpkin pie without whipped cream anyway?) You can also try to smooth it out with a butter knife, but I would suggest just leaving it. Unless the pie is totally overcooked, the cracks shouldn’t alter the flavor.
Make Ahead and Storage Instructions
Make Ahead: You can make your pumpkin pie a couple of days in advance, but quality will start to diminish if you do it more than two days earlier. Keep the pie loosely wrapped in the refrigerator. If adding whipped cream, do not do that until you are ready to serve the pie.
Freezing: You can freeze your fully baked pumpkin pie for up to 1 month. Make sure to let it cool completely and wrap well. Thaw overnight in the refrigerator.
Storage: Store any leftovers in the refrigerator for up to a week.
Even More Pie Recipes
Sweet Potato Pie with Marshmallow Coconut Meringue
Coconut Cream Pie
Key Lime Pie
White Chocolate Macadamia Nut Pie
Sour Cream Apple Pie
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Pumpkin Pie
Ingredients
- 1 pie crust* unbaked
- 2 large eggs
- 1 large egg yolk
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 (15 oz) can pumpkin puree
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 375ºF.
- Roll out your pie crust and place it in a pie plate. Place in the refrigerator until needed.
- In a large bowl, lightly beat the eggs and egg yolk together. Add the sugar and whisk to combine.
- Add the vanilla, cinnamon, salt, ginger, cloves, nutmeg, and cardamom, then stir in the pumpkin puree.
- Add the cream and stir just until combined.
- Pour the filling into your prepared crust. Place on a baking sheet, and transfer to the oven.
- Bake the pie until the center is set and not wiggly, about 60 minutes. Start checking the pie at 45 minutes, then continue to check until the pie is set around the edges and just barely jiggly in the center. Cover the crust to prevent it from getting too brown.
- Once baked, remove the pie from the oven and let it sit at room temperature until it has cooled completely, about 3-4 hours.
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