easy pumpkin pie

A delicious and smooth pumpkin pie with crisp crust throughout and all your favorite fall spices. 

Pumpkin Pie Recipe

pie crust (unbaked)

oz pumpkin puree (one can)

brown sugar

cinnamon

¼ tsp ground ginger

nutmeg

salt

eggs (large, room temperature)

heavy cream

milk

tbsp cream

Place rack in center of oven and preheat to 425 degrees. Allow your chilled pie dough to warm up for about 5 minutes on the counter.

on a lightly-floured surface roll the pie dough out to a circle a bit less than 1/4 inch. Roll the dough onto the rolling pin and transfer to the pie dish. Push the edge inward so the dough forms to the pan and press in.

Trim the dough about 1 inch larger than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill in freezer to 10 minutes.

Cut a round or parchment paper and frill the edge then press to the pie pan. I like to fold a sheet of foil in half and gently press against the parchment paper, this will support the pie in the oven and prevent and slippage. Fill the paper three-quarters full with pie weights or dry beans and bake the crust for 12 minutes.

Remove the beans, foil and paper  prick the crust all over, including the sides, with the tines of a fork, and bake for another 10-12 minutes and remove from oven. Crust should be dried out and just turning color. Reduce the oven temperature to 350 degrees.

Add the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt to a pot then mix and place over medium-low heat. Stir frequently and cook until the mixture is hot and just starts to bubble when left alone for a moment. Remove from heat.

Combine the milk and cream in a bowl or measuring cup them microwave for about 90 seconds to warm. Add the eggs to a bowl and whisk together.

Drizzle the warm milk mixture into the eggs while whisking, then add the egg mixture to the pumpkin filling and whisk together until smooth and fully incorporated.

Pour the filling into the blind baked pie shell. Mix an egg with a tablespoon of milk or cream and brush the edge with it.

Loosely wrap the edge of the pie with foil and bake bake for 45 to 55 minutes, or until the filling is just set in the middle and knife inserted in the center comes out clean. You can remove the foil after about 30 minutes If the crust needs to take on some more color.

Set aside to cool completely.

For the Filling:

This easy classic pumpkin pie recipe has a crisp butter crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly. I packed in all my tips and trick for the perfect pie so you can bake with confidence! 

RECIPE: https://preppykitchen.com/pumpkin-pie-2/

I've been tinkering with my pumpkin pie recipe for quite a while and finally felt it was time for nw pumpkin pie video. The crust is so perfectly crisp and the filling is just ahhhmazing. I hope you get a chance to make this and don't forget the whipped cream!

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Perfect Pumpkin Pie

This is the best Pumpkin Pie Recipe ever! It&#39;s easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe you&#39;ll ever need - perfect for Thanksgiving.

The Best Pumpkin Pie Recipe

eggs

oz pumpkin puree ((2 cups))

heavy cream (or half & half)

tsp vanilla extract

sea salt

pumpkin pie spice

all-purpose flour

sugar

butter

water

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 

Remove dough from processor (will be crumbly) and form into a ball.

Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.

Make the Pie Crust:

In a large bowl whisk together the egg and pumpkin.

Then, whisk in the heavy cream, vanilla, brown sugar, salt cinnamon and pumpkin pie mix until the mixture is smooth.

Make the filling

Preheat your oven to 425 degrees F.

Lightly grease a pie plate and set aside.

Roll out the pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.

Carefully transfer the dough to the pie plate and shape the crust as desired (pinch the edges).

Pour the pumpkin pie filling into the unbaked pie crust and cover the crust with a pastry shield.

Bake for 15 minutes at 425 degrees F. 

Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours.  Serve or refrigerate until ready to serve.

Assemble

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668808780/ksmfzoq5cdm24r6butpb.mp4

This is the best Pumpkin Pie Recipe ever! It's easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe you'll ever need - perfect for Thanksgiving.

Best Pumpkin Pie Recipe

In search of holiday recipes, like this pumpkin pie everyone will love for Thanksgiving? This delicious, easy pumpkin pie recipe uses just 6 simple ingredients. This smooth, creamy and rich holiday dessert is sure to be a hit with your guests. Make it even more festive and serve with vanilla whipped cream. Once you&rsquo;ve made our signature pumpkin pie, try out some of our other favorite Pumpkin Pie Spice recipes, like classic pumpkin pie, mini pumpkin pies or even pumpkin pie cheesecake. You can also check out our pumpkin picking guide to help you choose the right one for your recipes.How long to bake pumpkin pie:

Signature Pumpkin Pie Recipe

(15 ounces) pumpkin

(14 ounces) sweetened condensed milk

tbsp pumpkin pie spice

tsp pure vanilla extract

step 1

To make this signature pumpkin pie recipe, start by preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.

step 2

Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.

step 3

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

step 4

Make your own pumpkin pie crust: Try this signature pumpkin pie recipe with our   Homemade Vanilla Pie Crust or with your own  Homemade Pumpkin Puree.

step 5

Does pumpkin pie need to be refrigerated? Yes, pumpkin pie should be refrigerated if you are not enjoying it right after it's been baked. Cover it loosely with plastic wrap to keep from drying out.  Can you freeze pumpkin pie? Yes, you can freeze pumpkin pie. To save any leftovers, wrap the pie with plastic wrap and then with foil. Place on a flat surface in your freezer for up to 1 month, then thaw in the refrigerator when you're ready to serve. 

Need a signature dessert recipe for Thanksgiving? Learn how to make pumpkin pie with a homemade vanilla pie crust. This delicious fall-flavored pie is soft and creamy and full of pumpkin-y goodness.

Easy Pumpkin Pie

Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust.

Pumpkin Pie with Condensed Milk

premade pie crust

pumpkin puree

condensed milk

vanilla extract

Preheat the oven to 350°F. Blind bake the crust for 10-12 minutes.

In a large bowl, whisk eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together.

Pour the pumpkin pie mixture into the pie crust and bake at 425°F for 15 minutes. Cover edges with a pie shield or foil strips, if desired for even baking.

Reduce oven to 325°F and bake an additional 30-40 minutes, or until the pumpkin pie filling is set. It will have a slight jiggle to the center.

Remove from the oven and let cool on a baking rack. Chill until ready to serve.

This is THE BEST pumpkin pie I have ever made.  This is my go to pumpkin recipe. Spectacularly delicious!

This was amazing and super easy! It was my first time making a pumpkin pie and to have this be the best pumpkin pie I’ve ever had means a lot!

Best pumpkin pie I have ever made!  Got lots of complements :)

We all LOVED this recipe!! I tripled the ingredients to bake 2-10" deep dish pies which was the exact amount of filling for 2 pies. I followed the ingredients exactly even though I thought the "tablespoon measurements" was a typo. This pumpkin pie is absolutely delicious and will be my new go to recipe. Try it, you won't be disappointed.

Made this today and I must say it’s one of the best recipes for pumpkin pie I’ve made thus far. I did take the easy route and purchased store bought gf crust - which homemade crust is always best, but with all the other cooking today- making crust wasn’t in the stars. This is a really good pumpkin pie recipe- the only change I’d make in the future is less salt. I thought 3/4 tsp was a lot but used it anyways, I can taste it for sure in the pie. It’s not crazy but definitely noticeable. But that’s just a preference. Everything else was spot on, thank you for sharing!

I doubled the recipe and baked it in a large pie pan. I have a bit left over and will bake crust less. Such an excellent pie. Not very sweet and that’s good.

A rich and creamy pumpkin pie with a silky, custardy texture, warm spices, and a touch of maple sweetness. Easy to make and perfect for the holidays.

Creamy Pumpkin Pie Recipe (Rich, Silky &amp; So Easy)

(9") pie crust dough (or storebought)

(15 oz) can pure pumpkin purée ((not pumpkin pie filling!)

brown sugar (packed)

tbsp maple syrup

evaporated milk

¾ tsp ground ginger

⅛ tsp ground cloves

⅛ tsp finely ground black pepper

½ tsp fine sea salt

vanilla bean paste

Roll

Roll out bottom crust and fit it into a 9-inch pie dish. Take a fork and lightly dock the bottom crust. (this will help when we blind bake)

Chill

Chill or freeze for 20–30 min to get the pie dough cold again.

Preheat

Preheat oven at 425°F (220°C). Line the cold pie crust with tinfoil ensuring to get into every crevice and fill with pie weights or raw beans/rice. We want to weigh down the crust to prevent it from puffing in the oven while we blind bake.

Place

Place the pie dish on a sheet tray (to catch spills) and bake in the preheated oven for 15 minutes or until the edges start browning.

Remove

Remove the tinfoil and weights (don&#39;t throw it out, reuse the weights for your next pie), and bake for 5 more minutes or until it gets just slightly more color. We do not need to fully bake the crust since it will be cooked again with the pumpkin pie filling. Let cool while you make your filling.

Prep the Pie Crust

Whisk

In a large bowl, whisk pumpkin, brown sugar, and maple syrup until smooth.

Add eggs and egg yolk whisking until fully combined.

Mix in the remaining ingredients: cream, evaporated milk, melted butter, spices, pepper, salt, and vanilla. The mixture should be nice and smooth.

Pour

Pour filling into warm crust and tap gently to remove air bubbles. Bake 55–70 minutes, until edges are set and the center jiggles slightly. The internal temp should reach 170–175°F / 77–79°C.

Cool

Cool at room temperature for 3 hours, then refrigerate at least 4 hours or overnight before slicing.

Serve

Serve slightly chilled or at room temperature with whipped cream.

Make the Pumpkin Filling:

This is by far the best pumpkin pie I've ever baked.  Probably the best pumpkin pie I've ever tasted too.  I made this pie last Thanksgiving and it was very easy to follow.  It was so smooth and flavorful.  This will be a holiday staple at our table.

The best pumpkin pie ever and I'm a pumpkin pie snob... thank you for sharing the recipe!

Delicious with molasses subbed for maple syrup! Thanks!

The BEST pumpkin pie!  The spice level is awesome and the creaminess is perfect!  Rave reviews all around!

Okay I haven’t event finished baking the pies and I know this is going to be my new go-to recipe. I’ve used the same recipe for 25 years (with my own pumpkin pack) and rarely deviate. The pepper is the game changer!!!!! The heavy cream instead of just evaporated milk is a close second. 

And your videos are fun to watch!

OMG!!!!  This made the most amazing pie!  I made 4 inch tarts and they were fantastic.  Thank you for sharing this incredible recipe.. and that pepper!!! It was clutch. You will have your own cooking show soon..no doubt.

Super easy and extremely tasty. This will be my go to pumpkin pie reciepe.

https://videos.scriptwrapper.com/25544/aRZdBG6U07YBGjdKxPYt/original/video.mp4

Learn how to make the creamiest pumpkin pie ever with this step-by-step video tutorial! This silky, custard-style pumpkin pie is rich, smooth, perfectly spiced, and so easy to bake. I’ll walk you through parbaking the crust, mixing the filling, and baking the pie to the perfect jiggle for that ultra-creamy texture. Perfect for Thanksgiving, fall gatherings, or anytime you’re craving a cozy homemade dessert.

How to Make the Creamiest Pumpkin Pie (Silky, Custardy & Foolproof!)

This easy classic pumpkin pie recipe has been refined through generations. A silky, spiced custard filling baked in a buttery homemade crust. It’s simple, reliable, and packed with rich pumpkin flavor. Perfect for Thanksgiving or any fall gathering, this is the only pumpkin pie recipe you’ll ever need.

Easy Classic Pumpkin Pie Recipe

pie crusts

eggs (Lightly beaten; provides structure for the custard.)

brown sugar (Packed. Adds depth and caramel sweetness.)

salt (Balances sweetness and enhances flavor.)

ginger (Adds warmth and spice.)

ground cinnamon (Brings sweetness and aromatic balance.)

pumpkin

Optional Whipped cream

Preheat oven to 425°F (220°C). Place a baking sheet inside to preheat — this helps crisp the bottom crust and ensure even baking.

Preheat the oven.

Use two unbaked 9-inch pie crusts. Homemade is always best (see The Best Easy Pie Crust Recipe (Flaky &amp; Foolproof)), but a quality store-bought crust works if you’re short on time.

Prepare your pie crusts.

In a large mixing bowl or stand mixer, lightly beat the eggs. Add brown sugar, salt, ginger, and cinnamon. Mix until combined.

Mix the wet ingredients.

Stir in the canned pumpkin puree, orange juice, and flour. Mix until the texture is smooth and uniform.

Add pumpkin and flour.

Gradually pour in the evaporated milk, whisking gently after each addition. The mixture should be creamy and slightly pourable, with no lumps.

Incorporate the milk.

Pour the pumpkin filling evenly into both pie crusts, leaving about ¼ inch of space at the top.

Fill the crusts.

Place the pies on the preheated baking sheet. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 40–50 minutes, or until the filling is mostly set.

Bake hot, then low.

The edges should be firm, and the center should jiggle slightly when you move the pan. An instant-read thermometer should register about 175°F (80°C) in the center.

Check for doneness.

Transfer pies to a cooling rack and cool at room temperature for at least 2 hours. This resting period allows the custard to finish setting and prevents cracking.

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