pumpkin pie filling

This easy homemade Pumpkin Pie Recipe makes the best pumpkin pie! This pumpkin pie from scratch is quick and easy to make. It&#x27;s perfect for Thanksgiving or the holidays!

Classic Pumpkin Pie Recipe

all purpose flour

sugar

salt

water

can (1 ¾ cups) pure pumpkin puree

eggs

heavy whipping cream

milk

¾ cup packed light brown sugar

cornstarch

cinnamon

ginger

cloves

allspice

nutmeg

Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, the pie dough may be made by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)

Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 8 pulses. Add the ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed.

Turn dough out onto a floured work surface and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch pie dish that is 2 inches deep by wrapping it partway around the rolling pin. Trim the dough edges as needed around the pie plate and then fold edges under. Use your fingers to crimp the edges of the pie crust as desired. Place pie crust in refrigerator while you prepare the filling.

Make the pie crust:

Preheat oven to 375° F.

In a large bowl, combine pumpkin puree, eggs, heavy whipping cream, milk and brown sugar. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.

Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan. The pie will continue to set up as it cools.

Cool pie on a wire rack for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.

Make the pumpkin pie filling:

If you’re usually someone who buys a Pumpkin Pie, this recipe will help convert you to a pro homemade pumpkin pie baker!

My Perfect-Every-Time Pumpkin Pie

pie crust (the rolled frozen or refrigeratedversion at room temp)

pie pumpkin (usually 1-1.5 pie pumpkins, roasted or sub. 1 can pumpkin puree)

brown sugar

tsp ginger

tsp salt

half-and-half

maple syrup

eggs (beaten)

tsp vanilla extract

In the meantime, preheat to 350F with the rack in the lower half of the oven.

Cut the pumpkin in half lengthwise. Scoop out the seeds. Place cut side down on a baking sheet. Bake 1 hour. Let cool. Remove skin.

Prepare your pie dish with the store bought crust. Refrigerate 30 minutes.

Add the pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.

Add the puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.

Add the half-and-half and maple syrup. Whisk until incorporated. Remove from heat.

Add the eggs and vanilla extract. Whisk until incorporated.

Add the pumpkin mixture to your prepared pie dish.

Bake ~1 hour, until a toothpick inserted into the center comes out clean. Let cool 1 hour...be patient, this is the hardest part!

Recipe video above. The perfect Pumpkin Pie that&#x27;s soft custardy rather than lumpy and curdled. Perfect level of spicing - you can taste it but it doesn&#x27;t overwhelm the natural pumpkin flavour - sweet but not crazy sweet. And NO CRACKS on the surface!

Pumpkin Pie

pie crust OR

9"/22.5cm store bought crust

pumpkin puree (,

(145 grams) sugar, white/granulated

(330 ml) cream, heavy / thickened (cold)

If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.

If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).

Pie Crust

Preheat oven to 170°C / 335°F (150°C fan).

Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).

Remove from stove and scrape into a bowl. Add cream, whisk.

Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.

Pour into Pie Crust, transfer to oven.

Bake 45 - 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)

Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!

Pie Filling

A perfect recipe for when you accidentally bought pumpkin pie mix instead of pure pumpkin or bought too much of the mix and didn't make all the pie.

Leftover Pumpkin Pie Bread

all-purpose flour

granulate white sugar

baking soda

baking powder

vanilla

pumpkin pie mix

vegetable oil

Preheat oven to 350 degrees F. Line a standard sized loaf pan with parchment paper or lightly greased foil.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and pumpkin pie spice.

Create a well in the center of the flour mixture. Add the pumpkin pie mix, oil, milk, and eggs and whisk until smooth.

Pour batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick is inserted into the center of the bread and comes out with only a few moist crumbs.

Cool in pan for 10 minutes then remove and cool completely on a wire rack.

Slice and serve.

Top 4 pumpkin pie filling recipes from across the web

The most viewed pumpkin pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Pumpkin Pie Recipe

My Perfect-Every-Time Pumpkin Pie

Pumpkin Pie

Leftover Pumpkin Pie Bread

Top 4 pumpkin pie filling recipes from across the web

The most viewed pumpkin pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Pumpkin Pie Recipe

My Perfect-Every-Time Pumpkin Pie

Pumpkin Pie

Leftover Pumpkin Pie Bread

The most viewed pumpkin pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine