This is my family’s favorite pumpkin pie recipe. It’s made with a homemade pie crust and a spiced, rich and creamy filling that’s packed with flavor. This pie will be the star of your Thanksgiving table, but it’s delicious any day of the year.
Thanksgiving is right around the corner, and I know you guys are already preparing your holiday menu. I didn’t even realize that I haven’t posted my pumpkin pie recipe yet, and trust me that you need this recipe because it’s amazing. I made the pie twice this week because I didn’t get the chance to take photos of it the first time I made it. It was gone very quickly. The pie should be enough for 8-10 people, but in my sweet tooth family it’s only enough for 6.
Fresh or Canned Pumpkin Puree?
You can use either, but I love using canned pumpkin puree. The texture is better and more smooth, and it also gives consistent results. Fresh pumpkin puree can be delicious and give a more complex flavor but it really depends on the pumpkin you use.
My homemade pie crust uses butter for the best flavor and flaky texture. It’s a classic recipe. I have step-by-step photos here.
Blind Baking The Crust – Yes or No?
Blind baking refers to baking the crust before adding the filling to it. Blind baking would prevent your crust from becoming soggy and will ensure that your crust is fully baked.
You don’t have to bake the crust before adding the filling but I recommend it for the best result.
To partially bake the crust before adding the filling you’ll first need to bake the crust with pie weights, dry beans, or uncooked rice (because the pastry puffs up during baking), and then a few minutes longer without pie weights. Here’s a good visual guide on how to use weights when baking a crust.
Pumpkin Pie Filling
The filling is quick and easy to make, and all you need to do is mix all the ingredients together. Make sure to add the filling to the crust while it’s still warm. I use a bit of cornstarch in my pumpkin pie because it helps to thicken and set up the pie, and keep it creamy and smooth. Heavy cream is another important ingredient as it makes the pie extra creamy and delicious. If you want a lighter version, you can replace 1/4 cup of the heavy cream with whole milk.
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- 3 eggs
- 1 cup (200g) light brown sugar
- 2 cups (one 15-ounce can/450g) pumpkin puree
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 and 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 and 1/4 cups (300 ml) heavy cream
- Preheat oven to 375°F/190°C and place a rack in the center of the oven.
- Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch (30cm) circle, then place gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 15 minutes.
- Make the pumpkin Filling: In a large bowl whisk the eggs and sugar until combined. Add the pumpkin puree and whisk to combine. Add the remaining ingredients and whisk until combined and smooth. Set aside.
I highly recommend bling baking the pie crust before adding the filling. You can skip this step and proceed to the next step, but note that without baking the crust first, the crust will be more mushy than crisp and bright in color at the bottom (also if you skip this step, bake the pie in the lower third of the oven). To blind bake the crust, press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice. Bake crust for 15 minutes. Transfer crust to a wire rack and remove weights and foil. Bake crust for 5 minutes longer, then transfer to a wire rack.
Pour the pumpkin filling into the warm pre-baked crust, filling until you come close to the edge of the crust (You might not need to use all the filling. You can bake the rest of the filling later in mini pans).
Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes. When the crust edges start to brown too deeply, be sure to use a pie crust shield or aluminum foil to cover them. Transfer pie to a wire rack and let cool completely.
Store pie in the refrigerator for up to 3 days. Serve at room temperature, with whipped cream if desired.