Pumpkin Pie
This iconic holiday dessert boasts a smooth, silky filling, and buttery flaky crust. Rich with pumpkin flavor and warming seasonal spices, this no-fuss dessert is easy to make, and perfect for making ahead.
This recipe was written for the Arizona Republic.
This is one of the easiest pies to make! Even if you decide to make a homemade pie crust (which I highly recommend), this quick-and-easy pie is about as simple as it gets. Here’s the easy process: Nestle your pie crust into a pie pan, whisk together the filling ingredients and pour the mixture into the crust, bake to perfection. You won’t find an easier, more delicious recipe for your holiday table.
Here’s what you need for this pumpkin pie
- Pumpkin. Store-bought, 100% pumpkin purée is the ideal choice for this pie. Do not use pumpkin pie filling because it’s flavored and pre-sweetened. If you purchase a brand that has any liquid at the top of the can, blot the liquid off before using.
- Sugar. We use granulated sugar in the filling (and the crust if you’re making a homemade crust). The granulated sugar dissolves quickly, leaves no lumps, and sweetens the puréed pumpkin.
- Spices. My combination of cinnamon, ginger, allspice, and nutmeg scents the filling and produces a warm, cozy pie. If desired, you can use 1 3/4 teaspoons pumpkin pie spice in place of the individual spices. We also add a little salt to elevate the pumpkin flavor.
- Evaporated milk. Evaporated milk is richer than regular milk, so we use it in the filling to create a dreamy, creamy pie. If desired, you can swap in half and half or heavy cream.
- Eggs. Eggs bind the filling ingredients while creating a custard-like texture. Start with room temperature eggs to ensure they incorporate evenly into the filling. To bring cold eggs to room temperature quickly (if you forgot to take them out of the fridge), submerge them in bowl of warm tap water for about 5 minutes.
- For the crust. My flawless homemade pie crust consists of pantry staples: All-purpose flour, butter, granulated sugar, and cold water. Note that this is a thick crust, so feel free to divide the dough in half, to make two crusts (freeze one for later). If you decide to use a store-bought pie crust, it will be thinner than mine.
Some tips for perfect pumpkin pie
- Start at a high oven temperature and then reduce the heat. Since we start with an unbaked pie crust, we need to give the dough a little extra heat in the beginning. To do this, bake at 400 degrees for the first 10 minutes. After 10 minutes, lower the oven temperature to 350 degrees and cook until the filling is set. Using this method eliminates the need for blind baking the crust.
- Use a deep-dish pie pan. This recipe makes enough filling for one standard deep-dish pie (1.5 to 2-inches deep). If you use a shallow pie pan (or pre-made frozen crust), you will have leftover filling.Know when your pie is ready. The best way to test your pumpkin pie for doneness is to gently jiggle the pan; if the center is quite wobbly, the pie needs more time. If the center jiggles slightly, your pie is ready; the filling will set up as it cools. You can also test with a knife; a sharp knife inserted near the center should come out clean and leave a little knife mark. Note that this will leave a knife mark in your pie! Overcooked pumpkin pie often cracks, so make sure you don’t over-bake your pie. Note: There is a wide range in the cooking time for this pie (55 to 70 minutes) because when using store-bought, thinner crusts, the pie will cook more quickly.
- Don’t rush the chilling time. Even if you’ve dodged a cracked filling by not over-cooking your pie, you’re not out of the woods. If you chill your pie too soon after baking, it will crack. Cool your pie for at least 1 hour, on a wire rack, before refrigerating. Your pie should come to room temperature before chilling.
Make ahead, storing, and freezing Instructions.
- To make this pie ahead. This pie can be made in advance, cooled to room temperature, and refrigerated for 24 hours before serving. You can also prepare the crust and filling and store them separately until ready to bake. Both will last in the fridge for up to 2 days.
- To store leftover pie. Cover with plastic wrap and refrigerate for up to 3 days.
- To freeze this pie. Cool your pie completely and then cover with plastic wrap and a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Pumpkin Pie
This iconic holiday dessert boasts a smooth, silky filling, and buttery flaky crust. Rich with pumpkin flavor and warming seasonal spices, this no-fuss dessert is easy to make, and perfect for making ahead.
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour, plus more for dusting the counter surface, measured carefully
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, cut into small cubes and chilled in the refrigerator or freezer
- 7-8 tablespoons ice-cold water, add ice cubes to make sure the water’s cold
For the Pie Filling
- 15- ounce can pumpkin puree, not pumpkin pie filling
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 12- ounce can evaporated milk
Instructions
- To prepare the pie crust, 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 or slightly larger. Add 7 tablespoons of the ice-cold water and pulse on and off to moisten. Your dough should look crumbly but stick together when pinched with two fingers. If your dough doesn’t stick together, add another tablespoon of water (and another if needed). Transfer the dough to a clean work surface and press together until you have a cohesive mound. If you see pea size pieces of butter, that’s OK, in fact it’s desirable as that yields the flakiest crust.
- Wrap the dough in plastic wrap and shape into a 6-inch disk. Refrigerate for at least 1 hour before rolling out.
- Preheat the oven to 400 degrees.
- Roll the dough out on a floured work surface until about 12-inches in diameter. Transfer your dough to a deep-dish pie plate and gently press into the bottom and up the sides, 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, granulated sugar, eggs, cinnamon, salt, ginger, allspice, and nutmeg. Gently whisk in the evaporated milk.
- Pour the filling into the prepared crust.
- Bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 55 to 70 more minutes, until the center is slightly jiggly (or a knife inserted near the center comes out clean). Note that the filling will set up as it cools.
- The wide range in cooking time is due to the pie crust; when using store-bought, thinner crusts, the pie will cook more quickly.
- Cool completely on a wire rack for at least 1 hour before serving or refrigerating.
Calories: 344kcal, Carbohydrates: 39g, Protein: 6g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 359mg, Potassium: 204mg, Fiber: 2g, Sugar: 18g, Vitamin A: 6096IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 2mg