Pumpkin Pie is the true staple of autumn and the perfect Thanksgiving dessert recipe. Silky pumpkin filling is surrounded by a buttery flaky crust and baked until warm and golden. Serve it with whipped cream or vanilla ice cream!
The Perfect Fall Dessert
‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around, I throw everything out the window and turn it into one of my favorite flavors – PUMPKIN.
You’ll find pumpkin pie spice in my pantry, my coffee, you will find it everywhere. From pumpkin pancakes to chocolate chip pumpkin cookies, I just can’t get enough. It is absolutely no surprise that I love this pie (and of course a classic pecan pie is up there too)!
PUMPKIN PIE FILLING: You can make this recipe with either homemade pumpkin puree or canned! Ensure all of your ingredients are at room temperature before beginning.
How To Make Pumpkin Pie
It’s literally as easy as 1,2,3!
- Line a 9″ pie plate with a pie crust and add a sprinkle of flour and sugar.
- Combine your filling ingredients and stir.
- Pour into prepared crust.
Bake and cool. Voila!
How to know when it’s done: Your pumpkin pie will still have a slight jiggle when cooked but not be wet or wiggly. Make sure you allow it to cool on a rack to allow it to finish setting.
Crust Tip: Adding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from being soggy (or you can brush the crust with a bit of egg white instead).
Does Pumpkin Pie Need to Be Refrigerated?
I usually serve pumpkin pie at room temperature, but it tastes great chilled or even a little warm from the oven. Add some whipped cream, whipped topping, fresh vanilla ice cream, or just enjoy it on its own!
Since this pie is made with milk and eggs (and no preservatives like store bought pies), it’s best to store it in the refrigerator. A homemade pumpkin pie should last about 3-4 days in the fridge (although it never lasts more than a day in my house!). I like to take it out of the fridge about 30-40 minutes before serving to take the chill off.
Can You Freeze Pumpkin Pie?
Yes, a baked pumpkin pie can be made ahead of time and frozen. Bake as directed below and cool completely. Cover well with plastic wrap and freeze. To serve, defrost at least 24 hours in the refrigerator.
It just isn’t a holiday meal without a great dessert:
- Classics: Classic pie recipes we love include apple pie, sweet potato pie and of course pecan pie.
- Creatives: Don’t be afraid to get creative for new favorites like Praline Pumpkin Pie or apple crumb pie.
- Not a Pie: Looking for a change from a usual pie recipe? Pumpkin Crunch Cake tastes like the classic pie but feeds a crowd! Try a bread pudding or pumpkin bread pudding topped with ice cream or whipped cream.
- 1 9 inch pie crust unbaked
- 2 teaspoons flour
- 2 teaspoons white sugar
- ½ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 2 eggs
- 15 ounces pumpkin puree
- 10 ounces evaporated milk
- Preheat oven to 425°F.
- Mix together the sugar and flour and sprinkle on the bottom of the prepared pie shell. Set aside.
- In a small bowl combine sugars, salt, pumpkin pie spice.
- In a large bowl, beat eggs then stir in pumpkin puree followed by the dry ingredients. Slowly stir in the evaporated milk and mix to combine.
- Pour into pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 40-50 minutes.
- Cool on baking rack until completely cooled (at least 2 hours).