This easy homemade Pumpkin Pie RecipeI’m an expert in
the industry with 10 years of experience and I’m here to tell you
that my pumpkin pie recipe is the best. It’s fast and simple to
make, meaning you don’t have to spend hours in the kitchen. It’s
the perfect dish for Thanksgiving or any other holiday celebration.
So don’t wait any longer, try this scrumptious pumpkin pie recipe
today and you won’t regret it!

I’ve been baking pumpkin pies for the past ten
years, ever since I started this culinary journey. My recipe has
only gotten tastier over the years, so I decided to share it with
the world. I’ve taken new photos to show off my handiwork and
detailed the steps required for a perfect pie. If you’re looking to
try your hand at this delicious dessert, look no further. Here are
my top tips to make sure your pumpkin pie is perfect every
time!

For the last decade, I have been honing my
pumpkin pie-making skills and have come to the conclusion that you
don’t need extensive preparation or laborious techniques to make
the best pumpkin pie. With the right ingredients and a few simple
steps, you can whip up a scrumptious pumpkin pie that will be a hit
at your holiday celebrations. All you have to do is whisk together
the filling, pour it into an unbaked crust, and bake it. Even
novices can master this recipe, and the results will surely
impress!

I’ve been creating delicious pumpkin pies for a
decade now, and it all starts with the perfect crust. I like to
make my own, but store-bought works just fine if that’s all you
have the time for. The filling is rich, creamy and spiced to
perfection with cinnamon, nutmeg, and cloves. This easy pumpkin pie
recipe is sure to be a hit with your family and friends!

Canned Pumpkin or Fresh Pumpkin for Pumpkin
Pie?

I’ve tested this pie both with canned pumpkin
puree and homemade pumpkin pureeAs an expert with a decade of
experience in the industry, I must vouch for the superiority of
canned pumpkin for making a pie. Fresh pumpkin provides more
moisture, so if you insist on using it, you should take steps to
remove some of the moisture. This can be done by straining the
puree through cheesecloth, and then leaving it in the fridge for a
couple of hours. Ultimately, no matter which option you choose,
you’ll be able to enjoy a delicious and flavorful pie.

Do you need to blind bake pie crust for
pumpkin pie?

I have been in the baking industry for 10 years,
and I can firmly say that blind baking is not necessary for this
particular pumpkin pie recipe. Blind baking, simply put, is
pre-baking the pie shell before adding the filling. It is an extra
step that can be omitted for this recipe.

Many people will insist that pre-baking the
crust is a necessary step, but this pumpkin pie is every bit as
delicious without blind baking the crust. I choose not to blind
bake my crust because it saves me time and effort. I’ve said it
before, but I’m all about skipping steps that aren’t totally
necessary in the kitchen. When I’ve tried to blind bake, the edges
of my pie crust have shrunk down, although these tips might help
with that.

If you want to blind bake your pie crust, you
certainly can. You’ll first line the empty pie crust with parchment
paper. Then fill it with pie weights, dry beans or rice to weigh it
down and prevent it from puffing up. Bake the crust for 10-15
minutes at 375° F. Then remove the pie weights and parchment before
adding your filling.

How to Make Pumpkin Pie

For the past 10 years, I’ve been an expert in
creating the perfect pumpkin pie. Crafting the ideal crust is the
first step in making a delicious treat. The dough should be rolled
out and pressed into a 9-inch pie plate before baking. Once the
crust is golden brown, it’s ready to be filled with the pumpkin
mixture. Next comes the pumpkin filling. A combination of brown
sugar, spices, and evaporated milk are stirred together and added
to the cooked pumpkin puree. This mixture is then poured into the
pre-baked crust and baked for an additional 25 minutes. Once the
filling is set, the pumpkin pie is ready to be served and
enjoyed.

Store-Bought vs. Homemade Pumpkin Pie
Crust

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With ten years of experience in the industry, I
can confidently say that making a homemade pie crust for your
pumpkin pie is a surefire way to save time. My recipe is
straightforward and easy to follow, and you can have your pie ready
to go in the oven in about 30 minutes. Even if you decide to take
the store-bought route, you can still enjoy a delicious pumpkin
pie.

I have been an expert in the baking industry for
10 years and I know that making a perfect pie crust is an art. My
personal technique involves using a food processor to quickly
combine the ingredients together. But I’m also a fan of the tried
and true method of making the crust by hand. When I make a crust
this way, I find the dough rolls out effortlessly and I don’t have
to chill it first. This time-saving tactic makes it easier to get
the pastry into the oven and enjoy a delicious, warm pie!

As an expert with 10 years of experience, I know
the importance of properly rolling out a pie crust and fitting it
to a 9-inch pie dish. To crimp the edges of the crust, use your
fingers. After that, it’s imperative to chill the crust while you
prepare the pumpkin filling. This will ensure the crust holds its
shape and the filling sets properly.

Pumpkin Pie Filling

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I have been crafting pumpkin pies for over 10
years, so I know the importance of using the right ingredients. To
achieve that perfect pumpkin flavor, I mix pumpkin puree, eggs,
heavy whipping cream, whole milk, brown sugar, cornstarch, salt,
and spices. Thanks to the cornstarch, a thickener, the filling
holds its shape and creates a creamy texture. The whole milk
ensures that the pie is deliciously rich and creamy.

I whisk all the ingredients into one bowl until
they are perfectly mixed. With my 10 years of experience in the
industry, I know the importance of ensuring that all components are
properly combined. I take my time to make sure the mixture is just
right and that everything is blended together correctly. I
understand that the end result depends on the combination of the
ingredients.

How Long to Bake Pumpkin Pie

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Having been in the industry for a decade, I can
confidently state that when you are prepared with your filling, you
should pour it into the shell for your pie. To ensure your pumpkin
pie is cooked to perfection, you should bake it at 375° F for
between 50 to 60 minutes, until the center is barely set. You can
determine if the pie is done by giving it a gentle shake, and
seeing if the center still slightly wobbles.

How to Prevent Cracks in Pumpkin Pie

As an expert with 10 years of experience in the
industry, I know that when it comes to baking a pumpkin pie, it’s
essential to take it out of the oven before the center sets too
firmly. Overbaking can cause the center to crack and ruin the look
and texture of the pie. To avoid this, take the pie out when the
center is still a bit jiggly, as it will set up more as it
cools.

I have been in the baking industry for 10 years
and I know that a cracked pie doesn’t need to ruin your dessert.
The taste remains the same, but if you want to hide the crack, you
can top it with whipped cream or use extra pie dough to create
decorative shapes. To do this, roll out the dough and use cookie
cutters to cut shapes. Then, bake the shapes on a parchment-lined
baking sheet at 350°F for 8-10 minutes until lightly browned.
You’ll have a delicious pie that looks as good as it tastes.

Homemade pumpkin pie, served with whipped cream,
is always a part of my family’s holiday celebrations. I’m sure
you’ll agree, this is the best pumpkin pie recipe! I also have
recipes for Chocolate Pumpkin Pie, the perfect Apple Pie and many
more pumpkin recipes for you to enjoy this holiday
season. 

If you make your own pumpkin puree, be sure to
save the seeds to make my crunchy roasted pumpkin seeds.

5
from 10 ratings

Classic
Pumpkin Pie Recipe

Servings: 8 servings

Prep Time: 30 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 25 minutes mins

This easy
homemade Pumpkin Pie Recipe makes the best pumpkin pie! This
pumpkin pie from scratch is quick and easy to make. It’s perfect
for Thanksgiving or the holidays!

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Recipe

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Ingredients

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For the crust:

• ▢
• ▢ 2 teaspoons granulated
  sugar
• ▢ ¼ teaspoon salt
• ▢ 8 tablespoons (1 stick) cold,
  unsalted butter, cut into cubes
• ▢ 4 tablespoons ice-cold
  water

For the filling:

• ▢ 15 ounce can (1 ¾ cups) pure
  pumpkin puree, (not pumpkin pie filling), or use homemade pumpkin
  puree*
• ▢ 3 eggs
• ▢ ¾ cup heavy whipping
  cream
• ▢ ½ cup whole milk
• ▢ ¾ cup packed light brown
  sugar
• ▢
• ▢ 1 ½ teaspoons ground
  cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon allspice
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon salt

Instructions 

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Make the pie crust:

• Place flour, sugar,
  and salt in the bowl of a food processor and pulse a few times to
  combine. (Alternatively, the pie dough may be made by hand in a
  large bowl using a pastry cutter to blend in the butter and a fork
  to bring the dough together.)
• Add the cold butter
  cubes and pulse until the largest pieces of butter are the size of
  small peas, about 8 pulses. Add the ice-cold water and pulse until
  the dough just comes together, adding more water by the teaspoonful
  as needed.
• Turn dough out onto a
  floured work surface and form into a round disk. Roll the dough
  into a 12-inch round. Transfer dough round to a 9-inch pie dish
  that is 2 inches deep by wrapping it partway around the rolling
  pin. Trim the dough edges as needed around the pie plate and then
  fold edges under. Use your fingers to crimp the edges of the pie
  crust as desired. Place pie crust in refrigerator while you prepare
  the filling.

Make the pumpkin pie filling:

• Preheat oven to 375°
  F.
• In a large bowl,
  combine pumpkin puree, eggs, heavy whipping cream, milk and brown
  sugar. Whisk until smooth. Add the cornstarch, cinnamon, ginger,
  cloves, allspice, nutmeg, and salt. Whisk until well
  combined.
• Pour the filling into
  the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway
  through baking, check on the pie and loosely tent the pie with foil
  or use pie protectors as needed to prevent over-browning of the
  crust. The pie is done when the center jiggles just a bit when you
  wiggle the pan. The pie will continue to set up as it cools.
• Cool pie on a wire
  rack for at least 3 hours and then transfer to the refrigerator to
  chill for a few hours or overnight before serving. The pie flavor
  will develop overnight and it will taste even better on the second
  day. Store pumpkin pie in the refrigerator for up to 3 days,
  wrapped tightly with plastic wrap.

Notes

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As an expert with a decade of
experience in this industry, I suggest using fresh homemade pumpkin
puree and draining it to lessen the moisture content. To do this,
cover a strainer with cheesecloth and set it over a bowl. Leave it
in your fridge for one to two hours, and you can save the liquid
released to use instead of water or milk in bread recipes. Not only
that, but you’ll also benefit from the added
beta-carotene!

Serving: 1/8 pie, Calories: 390kcal, Carbohydrates: 43g, Protein:
6g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 124mg, Sodium:
197mg, Potassium: 242mg, Fiber: 2g, Sugar: 23g, Vitamin A: 9145IU,
Vitamin C: 2.4mg, Calcium: 96mg, Iron: 2.1mg

Nutrition
information is an estimate.

Cuisine: American

Course: Dessert

Tried this recipe?Mention @kristines_kitchen on Instagram or tag
#kristineskitchenblog.