Nothing says comfort like a slice of homemade pumpkin pie, with its velvety smooth filling and warm, spiced aroma. This classic American dessert combines the rich, earthy sweetness of pumpkin with a buttery, flaky crust that melts in your mouth. In just over an hour, you can create a dessert that feels like a cozy hug, perfect for gatherings or a quiet evening treat.
Each bite delivers a perfect balance of creamy texture and autumnal flavors, enhanced by hints of cinnamon, nutmeg, and ginger. Packed with nutrients like Vitamin A and fiber, this pie is as wholesome as it is indulgent. Whether you’re a seasoned baker or a first-timer, this recipe is simple, rewarding, and guaranteed to impress.
What You’ll Need for the Perfect Pumpkin Pie
- 1 unbaked pie crust (9-inch, store-bought or homemade)
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 14 ounces sweetened condensed milk (substitute with evaporated milk + ¾ cup sugar for a lighter option)
- ¼ cup brown sugar (packed, for a rich flavor)
- 2 large eggs (room temperature for easier mixing)
- 1 teaspoon vanilla extract (pure vanilla for best results)
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice (or make your own: 1 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp cloves)
- ¼ teaspoon salt (to balance the sweetness)
Step-by-Step Instructions for a Flawless Pumpkin Pie
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust: Gently spread the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired. If using a pre-made crust, ensure it’s thawed and ready to use.
- Make the filling: In a large bowl, combine the pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt. Beat until smooth and fully incorporated.
- Pour and bake: Carefully pour the pumpkin filling into the prepared crust. Bake at 425°F (220°C) for 15 minutes.
- Reduce the temperature: Lower the oven to 350°F (175°C) and continue baking for 35-40 minutes. (Leave the pie in the oven as the temperature drops.)
- Protect the crust: About halfway through baking, wrap the edges of the pie crust with aluminum foil to prevent burning. Leave the foil on until the pie is done.
- Check for doneness: Insert a toothpick into the center of the pie. If it comes out clean, the pie is ready. The filling should be set but still slightly jiggly in the center.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Top with whipped cream before serving for an extra treat!
Perfect Pairings: Toppings and Serving Ideas
While whipped cream is a classic topping for pumpkin pie, consider adding a drizzle of caramel sauce or a sprinkle of toasted pecans for extra flavor and texture. For a festive touch, serve slices with a dollop of spiced whipped cream (just add a pinch of cinnamon or pumpkin pie spice to your whipped cream). Pair your pie with a warm cup of apple cider or a scoop of vanilla ice cream for a cozy dessert experience.
Storing and Reheating Your Pumpkin Pie
To keep your pumpkin pie fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. For longer storage, you can freeze the pie (whole or sliced) for up to 2 months. Thaw it in the fridge overnight before serving. If you prefer your pie warm, reheat individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 10-15 minutes.
Time-Saving Tips for Busy Bakers
If you’re short on time, opt for a pre-made pie crust to cut down on prep work. You can also prepare the pumpkin filling a day ahead and store it in the fridge—just give it a quick stir before pouring it into the crust. To save even more time, bake the pie the day before serving and let it cool completely before refrigerating. This allows the flavors to meld and makes serving a breeze!
Recipe Variations to Spice Things Up
For a twist on the classic, try adding 1/2 cup of chopped pecans or 1/4 cup of shredded coconut to the filling for added texture. If you prefer a richer flavor, swap the sweetened condensed milk for evaporated milk and increase the brown sugar to 1/2 cup. For a gluten-free option, use a gluten-free pie crust—just check the baking instructions as they may vary slightly.
Common Questions Answered
Can I use fresh pumpkin instead of canned? Absolutely! Roast and puree a sugar pumpkin for a fresh twist, but make sure to drain any excess liquid to avoid a soggy pie. How do I know when the pie is done? The pie is ready when the edges are set, and a toothpick inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil as directed in the recipe.
Pumpkin Pie
Ingredients
- 1 unbaked pie crust, (9-inch)
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425 ℉.
- Spread unbaked pie crust into a pie pan or use a pre-made crust.
- In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together.
- Pour pumpkin filling into prepared crust and bake for 15 minutes.
- Reduce the oven temperature to 350 ℉ and continue to bake pie (leave it in there while the temperature drops) for 35-40 more minutes or until an inserted toothpick comes out clean. To keep edges of the pie crust from burning, wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
- Remove pie from oven and let cool.
- Top with whipped cream and serve.