Get ingredients, techniques, and presentation tips, and discover the perfect pumpkin pie recipe for celebrating any occasion.
Are you ready to make the perfect pumpkin pie for any occasion? From simple holiday parties to sophisticated dinner parties, get all the ingredients, techniques, and presentation tips you need to make this classic fall dessert. Learn the secrets to creating the perfect pumpkin pie recipe that is sure to please any crowd, and discover the answers to FAQs about pumpkin pies, such as how to make homemade whipped cream, how to avoid cracks, and how to store and freeze your pies safely. Get ready to whip up the best pumpkin pie of your life!
Tips for Making Pumpkin Pie
Pumpkin pie is one of the easier pies to make, but some tips will help you level it up. I’m going to share these tricks before I share the mouthwatering recipe.
Should I use fresh or canned pumpkin in my pumpkin pie?
You can use whichever form of pumpkin you prefer. Fresh pumpkin puree is velvety, creamy, and slightly loose and fluffy. Making your own puree is easy and enhances the flavor of your baked goods. I have a recipe for making your own pumpkin puree.
Canned pumpkin has a more powerful pumpkin flavor and a silkier texture. Choosing canned pumpkin is an easy way to make a delicious and convenient holiday dessert while still satisfying your craving for something homemade. But convenience isn’t the only benefit of canned pumpkin. Using canned pumpkin prevents food waste if you have leftover pumpkin from your recipe. Any excess canned pumpkin can be stored in the fridge for up to three days, or you can freeze it for up to two months.
Pumpkin pie filling comes in a can, like canned pumpkin, but it is not the same as canned pumpkin because it contains sugar and spices. This is fine to use if you prefer a quick pumpkin pie, but you won’t be adding any additional sugar or spices. You’ll simply add the filling to your crust.
Can you use pumpkin pie spice?
Yes, technically. But here’s the catch: pumpkin pie recipes are really all about the ratio of spices used. That is what sets each author’s recipe apart. If you only have pumpkin pie spice, add up the volume (either teaspoons or tablespoons) of all individual spices and use that amount of pumpkin pie spice. This won’t be exact, but is easy and effective!
And if you love pumpkin spice, try out these gingerbread pancakes.
Do you need to blind-bake the pie crust?
That’s totally up to you! For those who don’t know, blind-baking a crust means pre-baking the crust by filling an aluminum foil-lined crust to the top with either pie weights or dried beans or rice. Place the prepared crust on a sheet pan and bake at 425°F for about 20-25 minutes. The edges of the crust should appear completely baked and very lightly browned.
I have found that baking my fully assembled pie in its pie pan with a pizza stone under it made my crust fully baked with zero sogginess.
How to Make the Best Pumpkin Pie Recipe
This recipe is one of my most demanded Thanksgiving desserts. And it’s easy to make, too! All it takes is simple ingredients, a few stirring motions, and a little patience.
- A 9-inch pie crust (store-bought or homemade pie crust)
- 1 ¾ cups pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 large eggs
- 1 ¼ cups evaporated milk
- Whipped cream (for serving, optional)
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.
In a separate bowl, beat the eggs lightly with a whisk and then add them to the pumpkin mixture. Mix the ingredients until well combined, about 2-3 minutes. The mixture should be smooth and creamy. Don’t be afraid to give it a taste to make sure the flavors are balanced. Gradually add the evaporated milk to the pumpkin mixture, stirring until everything is well incorporated.
Place the pie crust in a 9-inch pie plate, and pour the pumpkin mixture into the crust. Carefully transfer the pie to the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 45-55 minutes until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly. Serve with whipped cream, if desired. Enjoy your homemade pumpkin pie!
Note: It’s important to handle the pie with care when removing it from the oven, as the filling may still be a bit jiggly. Letting it cool completely will help it set.
How to Avoid Cracks in Pumpkin Pie
Cracks happen when you overbake your pie. Every oven has its own quirks, so take it out of the oven, regardless of what the recipe says, if your pie is looking close to done. The edges should look firm, while the center may be slightly jiggly but not runny. After removing it from the oven, residual heat will continue to cook the pie.
How to Make Whipped Cream for Pumpkin Pie
Store-bought whipped cream is more than sufficient for your pie, but why not level up with homemade whipped cream? Do you enjoy serving homemade whipped cream but find that it deflates quickly? It’s frustrating to see your desserts deflate before your guests can enjoy them. However, there is a secret ingredient that can change everything. I reveal the one element that will ensure your whipped cream stays light, airy, and fluffy for hours every time in my homemade whipped cream recipe.
Other Pie Topping Options
Do you want to put a creative twist on the traditional pumpkin pie? Try adding a streusel crumble topping or giving your pie a chocolate or salted caramel drizzle. Sugared cranberries also pair wonderfully with pumpkin. To add a festive touch, make extra dough for your crust and create cute autumn-themed cutouts to place on top.
Storing Pumpkin Pie for Short and Long-Term
When it comes to this delightful treat, proper storage is key to preserving its freshness and flavor. Let’s discuss the best practices for refrigerating and freezing your pumpkin pie to keep it delicious and ready for any occasion.
Does Pumpkin Pie Need to Be Refrigerated?
The short and easy answer: Yes, pumpkin pie needs to be stored in the refrigerator if it’s homemade. The USDA advises that all “egg-rich pies” must be kept refrigerated after baking and cooling. Pumpkin pie falls into this category, along with custard, pecan, and meringue pies. Store-bought pumpkin pies include shelf-stable ingredients such as preservatives, which allow them to last longer, even at room temp.
Can You Freeze Pumpkin Pie?
Good news: You can freeze pumpkin pies. Because of their rich, high-fat custard fillings, pumpkin pies, and other custard filling-based pies such as sweet potato freeze beautifully.
Fully bake the pie, then allow it to cool completely, which can take up to three hours. Once it’s fully cooled, wrap and tightly seal the pie in several layers of plastic wrap. Slide the plastic-wrapped pie into a resealable bag for added protection against freezer burn. Pies should last up to one month in the freezer.
About 12 hours before serving the pie, transfer it from the freezer to the refrigerator. Whatever you do, don’t thaw it on the counter or at room temperature. This causes the filling to weep, which leads to a soggy crust.
More Pumpkin Desserts to Try!
I know chewy ginger snaps are all the rage, but I prefer to kick it old school with a nice crispy ginger snap (if only because it holds up to dipping). And when it comes to dips, you’ve got to try my Harvest Pumpkin Dip. When combined with the ginger snaps, it’s like a bite-sized pie.
Hundreds of cakey pumpkin cookies are floating around, and now I see why. Pumpkin is a temperamental ingredient. My week-long attempt at the perfect chewy (not cakey) cookie had many delicious failures. I played with sweeteners from honey to maple syrup and brown sugar to white. I tried a wide assortment of butter and oven temperatures. Finally, I got it right. See my chewy pumpkin cookie recipe with maple icing.
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As we wrap up this journey into the world of pumpkin pie perfection, it’s clear that a homemade slice of this autumnal delight is more than just a dessert—it’s a nostalgic embrace of seasonal warmth and cherished traditions.
From the rich blend of spices to the velvety smooth texture, crafting your own pumpkin pie becomes a labor of love, infusing each bite with the essence of fall. Whether you’re savoring it at a holiday feast or simply treating yourself to a cozy night in, this recipe invites you to create a pie and a delicious memory to be shared.
I’d love to hear about your pumpkin pie experiences and any personal touches you add in the comments below!
Easiest-Ever Pumpkin Pie Recipe
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- 1 9" Pie Plate
- 1 Wire Cooling Rack
- 1 Pizza Stone optional
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.1 ¾ c. Pumpkin Puree, ¾ c. Granulated Sugar, ½ tsp. Salt, 1 ½ tsp. Cinnamon, ½ tsp. Ginger, ¼ tsp. Cloves
- In a separate bowl, beat the eggs lightly with a whisk and then add them to the pumpkin mixture. Mix the ingredients until well combined, about 2-3 minutes.3 large Eggs
- Gradually add the evaporated milk to the pumpkin mixture, stirring until everything is well incorporated.1 ¼ c. Evaporated Milk
- Place the pie crust in a 9-inch pie plate, and pour the pumpkin mixture into the crust.1 9" Pie Crust
- Carefully transfer the pie to the preheated oven and bake for 10 minutes.
- After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 45-55 minutes until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly.
You are now prepared to make the perfect pumpkin pie for any occasion. Armed with the ingredients, techniques, and presentation tips you need to make this classic fall dessert, there’s no stopping you from whipping up the best pumpkin pie of your life. So, let’s get baking!
What is your favorite pumpkin pie topping or creative twist on this classic fall dessert? I’d love to hear your ideas and suggestions in the comments below!