Pumpkin Pie

Slice of pumpkin pie on plate toped with whipped cream.

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5 from 4 votes

Made with a flaky pie crust and a perfectly spiced from-scratch filling, this pumpkin pie is a holiday must-make.

Prep Time15 mins

Cook Time1 hr

Chilling6 hrs

Total Time7 hrs 15 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 243kcal

Author: Kristen Chidsey

Equipment

9-inch pie pan

Ingredients

1 9-inch deep-dish pie crust unbaked and chilled
15 ounces canned pure pumpkin puree not pumpkin pie filling
2 eggs
1 egg yolk
¾ cup heavy whipping cream
½ cup milk
¾ cup packed light brown sugar
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt

Instructions

For the Pie Crust

Remove chilled pie dough from the refrigerator and let sit out at room temperature for 3-5 minutes to make it easier to roll. Roll out the disk of dough on a lightly floured surface from the center moving outward until the diameter crust is about 12 inches or slightly larger than your pie dish.
Let the dough rest for a couple of minutes and then very carefully transfer the pie crust to a 9-inch pie plate. Gently press the dough onto the sides of the pie plate and then fold under the overhanging crust so that the edge is even. If desired, flute the edges of the pie crust.
Place the prepared pie crust into the refrigerator while you prepare the pumpkin pie filling, allowing it to chill.

For Pumpkin Pie

Preheat the oven to 425 degrees F.
In a large mixing bowl, combine pumpkin puree, eggs, egg yolk, heavy whipping cream, milk, and brown sugar with a whisk, handheld mixer, or stand mixer on low speed. Whisk until just smooth. Add the cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Whisk or mix again on low speed until well combined.
Pour the filling into the unbaked, chilled pie crust and gently tap the pie plate on the counter to remove air bubbles.
Bake at 425 degrees for 15 minutes. After 15 minutes, turn the temperature to 350 degrees F. Bake for 40-45 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 a knife inserted into the center of the pie filling comes out clean and the center is JUST barely jiggly. The pie will continue to set up as it cools.
Cool pie on a wire rack for at least 3 hours and then cover the pie with plastic wrap and transfer to the refrigerator to chill for a few hours or overnight before serving.

Video

Notes

Pie Crust: You will need one deep-dish 9-inch pie crust. Use either a frozen pie crust, refrigerated pie dough, or half my recipe for homemade pie crust,

Milk: Use any fat percentage of milk you like.

Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not canned pumpkin pie filling.

Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out 1 ¾ cup of the strained pumpkin puree to use in place of the 15 ounces of canned pumpkin puree.

Storage: Allow the pie to cool to room temperature, cover with plastic wrap, and store in the refrigerator for up to 3 days. Alternatively, cover the cooled pie with plastic wrap and then 2 layers of heavy-duty foil. Place the wrapped pie into a freezer-safe bag and freeze for up to 3 months. Defrost overnight in the refrigerator before serving.

Nutrition