Indulge in the Best Pumpkin Pie with Our Foolproof Recipe
Experience the delight of the ultimate pumpkin pie, featuring a silky smooth pumpkin custard baked in a fail-proof homemade pie crust. This classic dessert is perfect for Thanksgiving or any autumn celebration. If you’ve been searching for a pumpkin pie recipe that tastes like it came straight from a professional bakery, your search ends here!
It all starts with our reliable homemade pie crust, which serves as the perfect base for this delectable dessert. Keep in mind that this crust recipe yields two crusts—you’ll only need one for this pie, so you can save the other for another recipe or freeze it for later use.
Ingredients for the Ultimate Pumpkin Pie
Homemade Pie Crust: Making your own crust might seem daunting, but our easy recipe ensures success every time. Remember, it makes two crusts—store one for future baking or use it in another dish. Alternatively, a store-bought pie crust works just as well if you’re short on time.
Pure Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin puree is simply cooked and mashed pumpkin without any added spices or sugars, providing a blank canvas for you to infuse with warm spices.
Sweetened Condensed Milk: Double-check the label to ensure you’re using sweetened condensed milk and not evaporated milk. The sweetness and richness of condensed milk are essential for the perfect pumpkin pie filling.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves, pumpkin pie spice is essential for that classic pumpkin pie flavor. If you don’t have any on hand, making your own is simple and allows you to adjust the spices to your liking.
Eggs, Cinnamon, and Salt: These ingredients help set the custard and enhance the flavors, creating a well-balanced and delicious pie.
How to Know When Your Pumpkin Pie is Done Baking
There are several methods to determine if your pumpkin pie is perfectly baked:
- The Knife Test: Insert a clean knife into the center of the pie. If it comes out clean, your pie is ready. Don’t worry about the small slit it leaves—simply cover it with a dollop of whipped cream when serving.
- Temperature Check: Use a digital thermometer to check the internal temperature of the pie. It should read at least 180°F (82°C) in the center.
- The Jiggle Test: Gently shake the pie. If the center has a slight jiggle but is not liquidy, it’s done. This method helps avoid cracks on the surface, keeping your pie picture-perfect.
If you notice the crust browning too quickly before the filling is set, shield the edges with aluminum foil to prevent over-browning. Allow the pumpkin pie to cool completely before slicing and serving; it’s best enjoyed chilled.
Storing Your Pumpkin Pie
You can prepare this pumpkin pie up to two days in advance, making holiday meal prep a breeze. After baking, let the pie cool to room temperature. Then, wrap it tightly in plastic wrap followed by aluminum foil, and store it in the refrigerator. Serve it within two days for optimal freshness.
Freezing Pumpkin Pie
Yes, you can freeze pumpkin pie! If you need to prepare it more than two days ahead, bake the pie and freeze it for up to two weeks before serving. Using an aluminum pie pan is recommended, as it allows the pie to freeze more quickly and reduces ice crystal formation.
After baking, let the pie cool completely. Wrap it securely in several layers of plastic wrap and a final layer of aluminum foil. Label and date the pie before placing it in the freezer. When you’re ready to serve, thaw the pie overnight in the refrigerator (approximately 12 hours) before slicing and enjoying.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust, store-bought or homemade
- 1 can (15 ounces / 425 grams) pure pumpkin puree
- 1 can (14 ounces / 400 grams) sweetened condensed milk
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Whipped cream, for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Pie Crust: Roll out the pie crust dough into a large circle and place it into a 9-inch (23 cm) deep-dish pie plate, trimming away any excess dough.
- Decorate the Edges: Flute or crimp the edges of the crust as desired. Place the pie crust in the refrigerator while you prepare the filling.
- Make the Filling: In a large mixing bowl, combine the pure pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, ground cinnamon, and kosher salt. Whisk until the mixture is smooth and well combined.
- Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust.
- Initial Baking: Bake the pie at 425°F (220°C) for 15 minutes.
- Reduce Heat and Continue Baking: Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and allow it to cool to room temperature.
- Chill and Serve: Refrigerate the pie until chilled before slicing. Serve with a dollop of whipped cream if desired.
Enjoy your homemade pumpkin pie, a delightful addition to your holiday desserts!
