Pumpkin Pie
Creamiest pumpkin pie ever – and no cracks. This satiny pie is velvety smooth, laced with warming pumpkin pie spices, scented with vanilla and brown sugar. It’s also made in one bowl!
This recipe was written for the Arizona Republic.
This pumpkin pie isn’t just delicious, it’s super easy. All the filling ingredients are whisked together in one bowl – it’s that simple! And since we use pumpkin pie spice, there’s no need to rummage around your spice rack for individual spices. That said, if you don’t have pumpkin pie spice, substitute 1 teaspoon of cinnamon, and a pinch of nutmeg, cloves, and allspice (if you don’t have all three, use what you have or add more cinnamon).
This is the best pie dough ever! If you want to make your pie dough from scratch, I have the perfect recipe. It’s super easy, foolproof, and so much better than store-bought pastry! That said, if you’re strapped for time, a store-bought pie crust will certainly work.
Use a deep dish pie plate. We use an entire 15-ounce can of pumpkin for this pie, so use a deep-dish pie plate to make sure it doesn’t bubble over the sides while baking. And if you want to be doubly sure you don’t dirty your oven, place the pie on a baking sheet.
Cool this pumpkin pie completely before serving. Warm pumpkin pie doesn’t hold it’s shape, so make sure you cool the pie for at least 1 hour before slicing. If you like your pumpkin pie chilled, cool it completely (at least 1 hour) and then chill for at least 2 hours.
You can make this pie up to 2 days in advance. That means it’s great for entertaining since your dessert will be finished and ready to serve! Bake your pumpkin pie as directed, let it cool completely, then loosely cover with plastic wrap and refrigerate for up to 2 days before serving.
Pumpkin Pie
Ingredients
- 1 pie crust, recipe below, or one 9-inch refrigerated or frozen pie crust of choice
- 15- ounce can pumpkin puree, not pie filling
- 12- ounce can evaporated milk, or 1 1/2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
For the Pie Crust
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 sticks cold unsalted butter, 1/2 cup, cut into small cubes
- 1/4 to 1/2 cup ice-cold water, add ice cubes to make sure the water’s cold
Instructions
- Preheat the oven to 400 degrees.
- Roll the dough out on a floured work surface until about 12 inches in diameter and 1/8-inch thick. Rotate the dough often to ensure it’s not sticking and is of even thickness. Add more flour to your work surface and rolling pin as needed.
- Carefully transfer your dough to a deep-dish pie plate. Gently press the dough into the bottom and up the sides, allowing some of the pastry to rest on the rim of the plate. Use a fork or your fingers to create a decorative edge.
- To prepare the filling, in a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla. Whisk until smooth and creamy. Pour the filling into the prepared crust.
- Bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 50 to 60 more minutes, until a knife inserted near the center comes out clean. Cool completely (at least 1 hour) before serving. For a chilled pie, refrigerate after one hour.
- Refrigerate leftover pie for up to 3 days.
To Make the Pie Crust (if you're making one from scratch)
- Place your cubed butter in the freezer for 10 minutes. In the bowl of a food processor, combine the flour, granulated sugar, and salt. Pulse a few times to combine. Add the cold butter and pulse on and off until the butter pieces are uniform in size, and about pea-size. Add a few tablespoons of the ice-cold water pulse a few times (briefly) to moisten.
- Continue adding the water, a few tablespoons at a time, and pulse until the dough sticks together; it will look crumbly but will stick together when pressed between two fingers. You may not need all the water.
- Transfer the dough to a clean work surface and press together until you have a cohesive mound. Wrap the dough in plastic wrap and shape into a 4-inch disk. Refrigerate for at least 1 hour before rolling out.