The Best Pumpkin Pie
Thanksgiving is never complete without Pumpkin Pie. This recipe is made from simple ingredients and comes out perfect every single time. Smooth, creamy and perfectly thick, you’re going to fall in love with this pumpkin pie recipe.
Looking for more holiday recipes? Try my Cornbread Pudding, Candied Sweet Potatoes, Easy Stuffing Recipe, or Oven Roasted Brussel Sprouts, Green Apple and Balsamic Glaze.
This recipe makes one, 9.5-inch pumpkin pie. You will also need a 9-inch pie crust. I cheat in this department and use store-bought pie crust. However, you can make a homemade pie crust if you desire. Whatever is easiest for you.
Also, you will need a 9.5-inch glass pie dish. Glass works best when making pumpkin pie. Depending on the type of crust you use will determine whether you need to grease the pie dish. I used store-bought pie crust, which works best in an ungreased pie dish.
Pumpkin Pie Ingredients
- Pure Pumpkin – Be sure to use one 15 ounce can of pure pumpkin, not pumpkin pie mix. Also, I prefer the canned pumpkin to fresh. It holds up better and has a smooth creamy texture unlike fresh pumpkin which can be gritty.
- Evaporated Milk – You’ll need a 12 ounce can evaporated milk. Shake well.
- Pumpkin Pie Spice – As far seasonings go, I like to use pumpkin pie spice mix versus using individual spices. It comes with everything you need for the perfect pie flavor. Plus, it saves a little time.
- Eggs – You’ll need two eggs for this recipe.
- Cane Sugar – Cane sugar works perfectly in this recipe. You can also swap it for granulated sugar as well.
- Light Brown Sugar – Combining the cane sugar and brown sugar creates a perfectly sweet (but not too) sweet pie filling.
- Cornstarch – The cornstarch helps to slightly thicken the pie filling, giving it the perfect texture.
- Pie Crust – You’ll need one pie crust. Store-bought or homemade is fine. If using store-bought, follow the instruction listed on the box. Every crust may be different.
How to Make Pumpkin Pie
Preheat the oven to 425 degrees. Grab a 9.5-inch pie dish, set it aside.
Remove the pie crust from the refrigerator and let it rest at room temperature for 10-15 minutes. This makes it easier to unroll.
Unroll the pie crust and firmly press it into an ungreased glass pie dish. Make sure the dough is well pressed to the sides and bottom of the dish. Otherwise, it might shrink when baking. I DO NOT pre-bake my pie crust, but you can if you prefer.
In a large mixing bowl, add two eggs and whisk them. Next, add the canned pumpkin, cane sugar, light brown sugar, pumpkin pie spice, and cornstarch. Whisk until well combined. Then, slowly add the evaporated milk. Once everything is well combined, pour the pie filling into the prepared pie dish.
Bake for 15 minutes at 425, then reduce the heat to 350 degrees and bake for an additional 40-45 minutes. You’ll want a knife inserted into the center of the pie to come out clean.
Storage
Once the pie is completely cool, cover it with foil and place it in the refrigerator. It will stay fresh for three to four days.
Expert Tips
- My pie took 62 minutes to be exact, but this will vary as everyone’s ovens are different.
- If the pie seems loose in the center, that is ok. It will continue to setup as it cools.
- Place the pie on a wire rack to cool.
- Cover with foil and refrigerate once completely cool.
Frequently Asked Questions
It’s best enjoyed cold, with fresh whipped cream or a dollop of cool whip.
This recipe uses pure pumpkin puree and not pumpkin pie filling. The pure pumpkin puree is combined with spices, eggs, sugar, cornstarch and evaporated milk to forma delicious pie filling.
Once the pie is cool, cover it with foil or saran wrap and place it in the refrigerator. It will stay fresh for 3-4 days.
Looking for more Easy Dessert Recipes? Try one of these!
- Sweet Potato Turnovers with Maple Glaze
- Easy Mini Cheesecakes
- Cranberry Cream Cheese Roll-Ups
- Pumpkin Cake with Cream Cheese Frosting
The Best Pumpkin Pie
Equipment
- 1 9.5-inch glass pie dish
- 1 large mixing bowl
Ingredients
- 1 can pure pumpkin, 15 ounce can
- 1 can evaporated milk, 12 ounce can
- 1+¾ teaspoon pumpkin pie spice mix
- 2 eggs
- ½ cup cane sugar
- ¼ cup light brown sugar
- 2 teaspoons cornstarch
- 1 9-inch pie crust, store-bought is fine
Instructions
- Preheat the oven to 425 degrees. Grab a 9.5-inch pie dish, set it aside.Remove the pie crust from the refrigerator and let it rest at room temperature for 10-15 minutes. This makes it easier to unroll.
- Unroll the store-bought pie crust and place it in the ungreased pie dish. Be sure to firmly press the pie dough on the bottom and sides to help prevent it from shrinking down when baking. I DO NOT pre-bake my pie crust for this recipe. However, you can if you prefer. Simply follow the directions on the box.
- In a large mixing bowl, add two eggs and whisk them. Next, add the canned pumpkin, cane sugar, light brown sugar, pumpkin pie spice, and cornstarch. Whisk until well combined. Then, slowly add the evaporated milk. Once everything is well combined, pour the pie filling into the prepared pie dish.
- Bake for 15 minutes at 425, then reduce the heat to 350 degrees and bake for an additional 40-45 minutes. You’ll want a knife inserted into the center of the pie to come out clean.Place on a wire rack to cool.
One Comment on “The Best Pumpkin Pie”
I just made this for family visiting and they loved it! I was informed I have to make it again! I didn’t prebake the crust, just like the recipe said.