Best Pumpkin Pie Recipe

Picture the aroma of warm spices filling your kitchen as you bake a classic pumpkin pie, its golden crust perfectly crisp and inviting.

This quintessential dessert is surprisingly simple to make, providing a cozy, indulgent experience that’s bound to become a family favorite.

As the creamy pumpkin filling transforms in the oven, it melds with cinnamon, ginger, and cloves to create an unforgettable treat.

Let’s bring this dish to life and savor every bite.

Kitchen Tools Required

• 1 pie pan
• 1 mixing bowl
• 1 whisk
• 1 rolling pin
• 1 measuring cup
• 1 set of measuring spoons
• 1 oven

Ingredients

• 1 9-inch pie crust, unbaked
• 2 cups canned pumpkin puree
• 1 cup heavy cream
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Cook & Prep Time

Here’s an efficient timeline for making the best pumpkin pie using the provided recipe details:

1. Preparation Phase (20 minutes)
   • 0:00 – 0:05 (5 minutes): Gather all required equipment and ingredients. Preheat the oven to 425°F (220°C).
   • 0:05 – 0:10 (5 minutes): Place the unbaked pie crust into the pie pan and set aside.
   • 0:10 – 0:20 (10 minutes): In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, granulated sugar, and eggs. Add cinnamon, ginger, cloves, salt, and vanilla extract. Whisk until smooth.
2. Baking Phase (55 minutes)
   • 0:20 – 0:25 (5 minutes): Pour the pumpkin mixture into the prepared pie crust.
   • 0:25 – 0:40 (15 minutes): Place the pie in the preheated oven and bake for 15 minutes.
   • 0:40 – 1:25 (45 minutes): Lower the oven temperature to 350°F (175°C) and continue baking for 40 minutes or until the filling is set.
3. Cooling Phase (2 hours)
   • 1:25 – 3:25 (2 hours): Remove the pie from the oven and let it cool at room temperature.

Additional Time Consideration:

– Reading & Setup (5 minutes): Before starting, spend a few minutes reading through the recipe to familiarize yourself with the process and verify all ingredients and tools are ready.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Don’t forget the extra tip to cover the crust edges with a pie shield or foil if they start browning too quickly.

Enjoy your delicious pumpkin pie with a dollop of whipped cream!

Recipe Instructions

Preheat the oven to 425°F (220°C).

Place the pie crust in the pie pan and set aside.

In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, granulated sugar, and eggs.

Add cinnamon, ginger, cloves, salt, and vanilla extract to the mixture and whisk until smooth.

Pour the pumpkin mixture into the prepared pie crust.

Bake in the preheated oven for 15 minutes.

Lower the oven temperature to 350°F (175°C) and continue baking for 40 minutes or until the filling is set.

Remove the pie from the oven and let it cool at room temperature for 2 hours before serving.

Serving Tips

• Whipped Cream: A classic topping that adds creamy richness and complements the spices in the pie.
• Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.
• Candied Pecans: Sprinkle candied pecans on top for a crunchy texture and a touch of sweetness.
• Cinnamon Sugar Dusting: Lightly dust the pie with cinnamon sugar for added sweetness and a decorative touch.
• Maple Syrup Drizzle: A light drizzle of maple syrup enhances the pie’s natural sweetness and adds depth of flavor.

Storage

Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days.

For longer storage, freeze slices in airtight containers for up to 2 months.

Freezing

To freeze pumpkin pie, wrap it tightly in plastic wrap and aluminum foil.

Store in a freezer-safe container for up to two months.

Thaw overnight in the refrigerator before serving.

Reheating

When reheating pumpkin pie, use a preheated oven at 350°F for 10-15 minutes.

Cover edges with foil to prevent over-browning.

Avoid microwaving to maintain crust texture and flavor.

Final Thoughts

Creating a delicious pumpkin pie is an art.

With our best pumpkin pie recipe, you can enjoy a classic, creamy, and flavorful dessert that’s perfect for any occasion.

Follow the steps carefully and remember to let the pie cool for two hours to guarantee the best texture and taste.

Serve with whipped cream for an extra touch of indulgence.

Enjoy your homemade pumpkin pie!

Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Canned Puree?

Yes, you can use fresh pumpkin instead of canned puree. First, roast the pumpkin until soft, then scoop out the flesh. Blend it until smooth. It adds a fresh, homemade touch that canned can’t match! Enjoy the difference.

How Can I Make the Pie Gluten-Free?

To make the pie gluten-free, swap the regular pie crust for a gluten-free one. I once used almond flour crust, and it worked perfectly. Just roll it out gently, and follow the rest of the recipe.

What Can I Substitute for Heavy Cream?

You can swap heavy cream with coconut milk or evaporated milk for a similar richness. Once, I used Greek yogurt in a pinch. Just whisk it in, ensuring it’s smooth for a delightful texture.

How Do I Prevent a Soggy Bottom Crust?

You can prevent a soggy bottom crust by blind baking. Line your crust with parchment, fill with pie weights or beans, and bake until golden. Once, I forgot weights, but rice saved the day!

Can This Pie Be Made Vegan?

Absolutely, you can make it vegan! Swap heavy cream with coconut milk, use flax eggs instead of regular eggs, and guarantee your pie crust is vegan-friendly. I’ve done this, and the results were deliciously satisfying.

Best Pumpkin Pie Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 9-inch pie pan
• 1 Mixing bowl
• 1 Whisk
• 1 Rolling Pin
• 1 measuring cup
• 1 Measuring spoons set
• 1 Oven

Ingredients

  

1x2x3x

• 1 9-inch pie crust, unbaked
• 2 cups canned pumpkin puree
• 1 cup heavy cream
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 425°F (220°C).
• Place the pie crust in the pie pan and set aside.
• In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, granulated sugar, and eggs.
• Add cinnamon, ginger, cloves, salt, and vanilla extract to the mixture and whisk until smooth.
• Pour the pumpkin mixture into the prepared pie crust.
• Bake in the preheated oven for 15 minutes.
• Lower the oven temperature to 350°F (175°C) and continue baking for 40 minutes or until the filling is set.
• Remove the pie from the oven and let it cool at room temperature for 2 hours before serving.

Notes

For a perfect crust, ensure it’s chilled before baking to prevent shrinking. Use a pie shield or foil to cover the crust edges if they start browning too quickly. Letting the pie rest before serving enhances the flavors and texture, so don’t skip the cooling time. Serve with a dollop of whipped cream for added indulgence.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.