Pumpkin pie is a classic practically everyone enjoys, especially during fall and Thanksgiving. This post teaches everything you need to know to make the best Pumpkin Pie, including a simple step that will give you the most flavor possible in the creamy filling.
COOK + BAKE | Updated July 3, 2-23
Just because you've been making something successfully for a long time doesn't mean that there isn't room for improvement.
The smallest tweaks can sometimes take your baked goods from good to amazing. Pumpkin pie is probably one of the most basic fall desserts, but this particular recipe is like no other.
Many years ago, there was a recipe in Better Homes and Gardens magazine from Alan Carter that introduced a slightly new technique for preparing the filling and I've been making the custard pie this way ever since. (This recipe actually appeared alongside the Apple Cranberry Pie I shared here before....I definitely recommend you giving that one a try if you haven't already.)
Let me show you how one extra step leads you to making the best pumpkin pie you've ever had.
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How Is This Pumpkin Pie Different?
In his recipe, Carter cooks the pumpkin, brown sugar, and spices on the stove before mixing them with the other ingredients. The heat infuses all the flavors together and enhances the taste of the pie.
This extra step isn't anything overwhelming or complicated, but it really brings out all the spices to compliment the pumpkin. A perfect taste of fall in every creamy bite.
While the pumpkin mixture is cooling on the stove top, you can mix the eggs, cream, milk, and vanilla together in a separate bowl. Then the two are then combined and poured into your prepared crust. So easy!
What You'll Need
Want to try making this pumpkin pie? Here's the ingredients you'll need:
- 9-inch pie crust - either homemade or store-bough
- canned pumpkin puree** - not pumpkin pie filling which is already filled with milk, sweetener, and spices
- brown sugar
- spices - ground ginger, ground cinnamon, and ground cloves
- salt
- large eggs
- whole milk
- whipping cream
- vanilla extract
**This recipe does not take an entire can of pumpkin puree, leaving you just enough to prepare Pumpkin Pie French Toast for breakfast the next day!
How to Make The Best Pumpkin Pie
I'll walk you through the steps for making . I've also provided a full ingredient list and detailed instructions in the printable recipe card below.
Preheat your oven to 425°F and place your rack in the bottom third of your oven.
COOK YOUR PUMPKIN PUREE
In a small saucepan, combine the pumpkin puree, brown sugar, ginger, cinnamon, cloves, and salt. Cook the ingredients over medium heat for 4 to 5 minutes, stirring occasionally. Remove the pan from the heat and set it aside to cool slightly. It should now be dark and thick.
MAKE YOUR PIE FILLING
- In a large bowl, lightly beat the two eggs. Then add the milk, whipping cream, and vanilla. Stir until combined.
- Pour a small amount of milk mixture into the pumpkin mixture and stir in. This will begin to bring the temperature of the pumpkin down so that it doesn't curdle the milk when you mix the two together.
- Spoon in all of the pumpkin mixture into the milk and stir well until fully combined with a wooden spoon or silicone spatula.
- Pour the filling into your prepared crust.
BAKE THE PIE
Place the pie plate onto a baking sheet and place it in the oven. Bake the pie at 425°F for 15 minutes. Then lower the temperature to 350°F and bake for an additional 40 to 45 minutes.
The initial baking at a high temperature helps to ensure that your filling is cooked through. The pie is done when a knife inserted near the center comes out clean or the internal pie temperature reaches 185°F. (See the FAQ section below for more information about ensuring your pie is cooked through.)
Cool the pie on a wire rack for one hour and then refrigerate to store
How to Use Store Bought Crust for a Fancy Bakery Style Pie
Many of us fall into the trap of thinking everything has to be from scratch and perfect. Making a pie crust takes a little skill and oftentimes, that leads someone who isn't confident in preparing them to feel bad about turning to refrigerated crusts or shy away from making a pie at all.
If you are that person, please hear me when I say that you must do what makes you happy. If you love making homemade pie, but don't like preparing the pie crust, there is nothing wrong with picking one up at the store. If you are running out of time to do it all, focus on making the delicious filling and get a little assistance with what the filling goes into.
The part that I always hate about using the rolled-up boxed dough is that there isn't enough crust around the edges to do a "proper" fancy edge. But I tried something different this time and wanted to share what I did. In addition to being able to nicely crimp the edges of the crust, I was able to make some leaves and acorns out of the leftover dough to accent the slices of pie when serving.
- There are two pie crusts inside of the box, so after allowing the crust to come to room temperature, I unrolled one and placed it into my glass pie plate as normal. Then, I unrolled the other, folded it half and in half again, creating a triangular shape with the crust.
- Using kitchen shears, I cut off about an inch around the outside of the crust. I folded the edges of the first crust back into the center of the pie plate and opened up my cut circle to place around the edge of the dish.
- The first crust was then opened back up and pressed together with the cut crust. This provided a double layer like you get when folding under the extra made-from-scratch dough. I was then able to do a nice crimp around the edges of my crust.
What Can You Do With the Leftover Pie Crust?
The rest of the dough leftover from cutting out the circle was just enough to cut leaves and acorns using mini cookie cutters.
These could be pressed down around the edges of an uncrimped pie crust and baked with the pie for a fancy fall crust. But I chose to bake them separately and used them to accent each slice of pie as it was served. You could tuck them into the dollop of whipped cream as I did, or place them directly on the pie.
After cutting the shapes out of the dough, I used a knife to slice in the veins of the leaves and design on the top of the acorns. Then I baked the dough shapes on a parchment lined baking sheet at 350°F for about 12 minutes, just until they started turning brown.
Tips for a Perfectly Golden Crust.
When making any pie, you need to keep a close eye on the color of the crust because it will get done long before your pie is baked.
When you see that the crust is the golden color you're looking for, you can gently cover the edges with strips of foil. I've always found this to be a hassle, though, as you're trying to get little pieces of foil to stay where you need them around a hot pie without messing with the filling.
Rather than the foil, I bought a silicone pie shield and have found it invaluable when making pie crusts. When you're crust is brown, you simply wrap it around the edge of your pie, attach it together and continue baking. The crust turns out perfectly golden every time!
For this recipe, I placed my shield around the crust about 15 minutes into baking when I lowered the oven temperature.
THE BEST PUMPKIN PIE
Pumpkin pie is a classic practically everyone enjoys, especially during fall and Thanksgiving. This post teaches everything you need to know to make the best Pumpkin Pie, including a simple step that will give you the most flavor possible in the creamy filling.
Makes one 9-inch pie
INGREDIENTS
- One prepared 9-inch pie crust - Learn how to make a pie crust
- 1 1/4 cups canned pumpkin puree
- 2/3 cup brown sugar
- 1 1/4 teaspoon ground ginger
- 1 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 eggs
- 2/3 cup whole milk
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla
INSTRUCTIONS
STEP 1: Preheat oven to 425°F. Place your rack in the bottom third of the oven.
STEP 2: In a small saucepan, combine the pumpkin, brown sugar, ginger, cinnamon, cloves, and salt. Cook the ingredients over medium heat for 4 to 5 minutes, stirring occasionally. Remove the pan from the heat and set it aside to cool slightly.
STEP 3: In a large bowl, lightly beat the two eggs. Then add the milk, whipping cream, and vanilla and stir until combined.
STEP 4: Pour a small amount of the milk mixture into the pumpkin and stir to temper. Then spoon in all of the pumpkin mixture into the milk and stir well until fully combined. Pour the liquid into the prepared crust.
STEP 5: Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for another 40 to 45 minutes. The pie is done when a knife inserted near the center comes out clean. Cool on a wire rack for one hour and then refrigerate to store.
Frequently Asked Questions
Do you have some questions about making pumpkin pie? Here are some frequently asked ones that may help.
HOW CAN YOU TELL WHEN A PUMPKIN PIE IS COOKED
The hardest part of cooking a custard pie is knowing when it is cooked through without overcooking. Here's what you should know:
- The outer two to three inches of the pie filling should be solid, but the center will still jiggle a little when you shake the pie pan. It should not still be liquid.
- The outer edge will begin to puff up. If the entire pie is puffing up, though, your pie has become overcooked and will likely crack when it cools. It should still taste ok, though.
- The safest way to be sure that your pie is cooked is to use a digital thermometer to test the custard in the middle. This will leave a small mark in the center of your pie, but well worth it to be confident that your custard is safe to eat. For best results, look for a temperature around 185°F. (Custard is safe to eat between 170°F and 180°F.)
HOW LONG WILL PUMPKIN PIE LAST
Because a custard pie is made with eggs and milk it is best stored in the refrigerator after it has cooled. Homemade Pumpkin Pie can last three to four days in the refrigerator if tightly covered with aluminum foil or plastic wrap.
CAN YOU FREEZE A BAKED PUMPKIN PIE
Because the holidays are hectic with lots to do, it is nice to be able to pre-bake your pie so that there is one less thing to do as the big day approaches. Pumpkin pie freezes really well.
Bake the pie as you normally would, allow it to cool for several hours at room temperature, and then wrap tightly in several layers of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. The pie can be frozen for up to one month.
When you are ready, remove the foil and thaw the pie in the refrigerator for at least 12 hours prior to serving. Do not thaw a fully frozen pie at room temperature, because that will cause the filling to week, leaving a soggy crust.
Add a dollop of whipped cream with a light sprinkle of cinnamon and you've got a tasty fall dessert to enjoy and share.
Other Delicious Pumpkin Recipes You Should Try
PUMPKIN SPICE CRANBERRY MUFFINS - The perfect breakfast for a crisp fall morning
PUMPKIN GINGER MOLASSES COOKIES - Three favorite flavors in one bite sized cookie
PUMPKIN CHOCOLATE CHIP COOKIES - Fall twist on a traditional cookie
GLAZED PUMPKIN COFFEE CAKE
SOFT PUMPKIN COOKIES WITH BROWN BUTTER GLAZE - This is a recipe I make at least once every year for the fall baking season
MORE DELICIOUS PUMPKIN RECIPES YOU'LL WANT TO TRY
My friends below are also sharing their recipes inspired by pumpkins. I'd love for you to take a moment and visit some of the links for more ideas!
Delicious Pumpkin Pecan Coffee Cake by Ella Claire & Co. | Pumpkin Spice Cinnamon Roll Hack by Craftberry Bush | Pumpkin Baked Oatmeal by Tidy Mom | Moist Pumpkin Bread by Happy Happy Nester
Pumpkin Cake by Julie Blanner | Pumpkin Streusel Muffins by French Country Cottage | Gluten/Dairy Free Pumpkin Thumbprint Cookies by Zevy Joy | Pumpkin Smoothie by Town and Country Living
Pumpkin Pull Apart Bread by Inspired by Charm | Pumpkin Cookie Butter S'mores by Nest of Posies | Best Pumpkin Pie by anderson + grant | Pumpkin Bruschetta by My Sweet Savannah
Baked Pumpkin Spice Donuts by Jenna Kate at Home | Pumpkin Smoothie Bowl by Tidbits | Pumpkin Cranberry Muffins by My 100 Year Old Home | Keto Pumpkin Muffins by Summer Adams
Pumpkin Cupcake Mason Jar Triffles by Home Made Lovely | Favorite pumpkin Spice Sheet Cake by Handmade Farmhouse | Healthy Pumpkin Bread with Chocolate Chips by Boxwood Avenue | Pumpkin Lasagna by The Chronicles of Home
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