[ad_1]
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
There’s nothing quite like a classic pumpkin pie made completely from scratch. Forget the store-bought stuff—this homemade version has a creamy, spiced filling, a buttery crust, and that nostalgic Thanksgiving flavor we wait all year for. If you’ve ever felt nervous about making pumpkin pie from scratch, don’t worry…I’m walking you through every step so your pie bakes up smooth, creamy, and perfect every time.
Whether you’re hosting Thanksgiving or just craving a cozy fall dessert, this is the only pumpkin pie recipe you’ll need.
Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie?
I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie.
Thanksgiving For Me Growing Up
Thanksgiving was always one of my favorite holidays growing up. We’d pack into my grandpa’s house in Le Grande, Oregon—cousins, aunts, uncles, everyone—filling every corner with folding tables and chairs. There were always more people than the house could technically hold, and more than once we kids ended up on the floor with our plates.
If we stayed home in Vancouver, Washington, the house still filled with family, plus a few people from church who didn’t have anywhere to go. Dad always made sure no one spent Thanksgiving alone. The cousins played nonstop, the adults snacked and chatted, and we’d finally sit down for “dinner” in the middle of the afternoon. After cleanup (always paper plates because… sanity), the ladies and kids did Christmas crafts, the men watched football, and then—pie time!
Honestly though, my favorite part was the next day: lazing around with movies, leftovers, and turkey sandwiches on rolls. I loved those even more than the big meal.
Thanksgiving at Our House Now
As an adult, Thanksgiving looks a little different. Where we live now, most people have deep roots and big family gatherings of their own, so it can feel a bit lonely when you’re not traveling. It’s not the bustling holiday I grew up with, but it’s taught me something important—be like Dad and always look around to see who might need a place at the table.
Our traditions have changed, but we still have pie… and honestly, pie makes everything okay.
Ingredients for Pumpkin Pie
You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. Both recipes make a double crust, so you’ll only need half the dough for this pumpkin pie. You can freeze the other half, or make two pumpkin pies! Or use the other half for a lemon meringue pie!
Here is your grocery list for the filling:
- Pumpkin Purée: The base of the filling—provides body, moisture, and classic pumpkin flavor.
- Heavy Cream: Adds richness and creates a silky, custard-like texture.
- Half and Half: Balances the heavy cream so the filling stays creamy without being overly dense.
- Salt: Enhances flavor and brings out the spices and pumpkin.
- Sugar: Sweetens the pie and helps the filling set smoothly.
- Brown Sugar: Adds deeper caramel flavor and extra moisture, enriching the pie’s taste.
- Eggs: Bind the filling and help it firm up into a smooth custard as it bakes.
- Cinnamon: The primary warming spice that defines classic pumpkin pie flavor.
- Nutmeg: Adds warmth and a slightly sweet, nutty note that pairs perfectly with pumpkin.
- Cloves: Provides bold, aromatic depth—just a little gives that signature fall flavor.
- Ginger: Adds brightness and a gentle spicy kick that balances the sweetness.
How to Bake Pumpkin Pie
Pumpkin pie is one of the easiest pies you can make. It is literally, mix everything together and pour it into the crust. That’s it! Here are the basic steps:
- Prep: Preheat the oven to 400℉.
- Make the Pie Crust: Make the pie crust according to the recipe card on our all butter pie crust recipe. Split the dough in half and roll half of the dough out into a circle and place it in the pie pan.
- Chill the Pie Crust: Poke the bottom of the crust all over and place in the fridge for 30 minutes.
- Blind Bake the Pie Crust: Add pie weights to the crust, place a piece of foil loosely over the top of the crust and bake for 15 minutes. Remove the foil and then bake for another 6-8 minutes.
- PRO TIP: Blind baking the crust helps avoid a soggy crust once the filling goes in.
- Make the Pie Filling: In a large pot, mix the pumpkin, salt, sugars and spices and heat to medium and bring to a simmer. Let the filling cook for 5 minutes, stirring constantly. Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer. Whisk the egg and yolk in a separate small bowl and slowly add a tablespoon of the pumpkin mixture at time to the eggs to temper them.
- Bake: Bake at a high heat for 25 minutes and then lower the heat to 350℉ and bake for another 10 minutes. If the crust starts to get dark, cover the crust with foil.
- PRO TIP: You will know the pie is cooked through when it is puffed up a little in the middle and barely moves in the center.
- Cool: Remove the pie from the oven and put it on a cooling rack. Let it sit for 2 hours to allow it to set up.
- Topping: Top it with some fresh whipped cream or powdered sugar on top.
How to Top Pumpkin Pie
Have you seen the meme of the pumpkin pie covered on all sides with like 4 inches of whipped cream? It makes me laugh every time. Whipped cream is delicious on top of pumpkin pie. I recommend making stabilized whipped cream so you can make those pretty piped dollops on top.
I’m also sort of obsessed with the pie stamps shown in these photos. Don’t they look so cute?! And I normally don’t do cute. They are super easy too. Roll out your extra half of the pie crust and stamp the leaves. Bake for 15-20 minutes at 375 degrees F.
Pumpkin Pie FAQs
The biggest culprit of cracked pumpkin pie is over-baking. Doing that quick high heat bake and then baking at a lower temperature for the rest of the time will help you have a smooth pumpkin pie. Letting it sit for at least 2 hours will also allow it to finish setting up.
Nine times out of ten, when asked this question about any ingredient, I would say fresh. For pumpkin pie, I say absolutely canned pumpkin is the way you want to go. It sets up better, has a better texture, and tastes better.
Yes, of course! I’ll always say to make a homemade crust, but I get it! Sometimes there just isn’t time for that!
Look for that puffed up middle and little movement in the middle. Then pull it from the oven and let it cool to finish setting up.
Pumpkin pie filling contains no wheat or other sources of gluten so if you follow this recipe, the pie filling is gluten free. The crust is NOT gluten free.
Make-Ahead, Storage & Freezing Instructions
Make-Ahead: Pumpkin pie is a great make-ahead pie, which makes it perfect for Thanksgiving. It is one less thing we have to make on Thanksgiving day. Make and bake as directed in the instructions and let it cool completely. Wrap it securely in plastic wrap in the fridge for up to 2 days before your meal. Top with whipped cream just before serving.
Storing: Pumpkin pie should be kept in the refrigerator. Wrap loosely with plastic wrap or aluminum foil. Leftovers will keep in the fridge for 3-4 days.
Freezing: Pumpkin pie holds up great in the freezer. It should be completely cooled, and then wrapped tightly with plastic wrap and then placed in a sealed bag. It will keep in the freezer for up to 1 month. To serve, remove from the freezer and let thaw in the refrigerator for 10-12 hours before you serve it.
It’s just not Thanksgiving without homemade pumpkin pie from scratch! Gather your family, friends, or anyone who needs a place to feel loved around your table and serve up a perfect pumpkin pie!
More PIE RECIPES You’ll Love:
Watch How This Recipe is Made…
Prevent your screen from going dark
-
Preheat the oven to 400 degrees F.
-
Prepare your pie crust, form the crust in the 9″ pie plate, prick the bottom of the crust with a fork and place in the fridge for 30 minutes.
1 Pie Crust
-
Add pie weights to the crust and drape foil over to prevent browning, bake for 15 minutes. Remove the foil and bake another 6-8 minutes. Then remove the pie crust from the oven.
-
Meanwhile, in a large pot, mix the pumpkin, salt, sugars and spices. Turn the heat to medium and bring to a simmer, cooking for 5 minutes, stirring constantly.
2 Cups Pumpkin Puree, ½ teaspoon Salt, ¼ Cup White Sugar, ½ Cup Brown Sugar, 2 teaspoons Cinnamon, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves, ¾ teaspoon Ground Ginger
-
Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer.
1 Cup Heavy Cream, ½ Cup Half and Half
-
In a bowl, beat the eggs and egg yolk until smooth. Add a tablespoon of the pumpkin to the eggs while stirring then slowly pour the eggs into the pumpkin and stir again. Pour the entire mixture into a baked pie shell.
2 Eggs, 1 Egg Yolk
-
Bake at 400℉ for 25 minutes then immediately turn the heat down to 350℉ degrees and continue baking for 10 minutes or until the pie is puffed up and barely moves in the center. The edges will probably be a little cracked. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.
-
Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.
-
Serve with fresh whipped cream or powdered sugar.
Keep pie in the refrigerator
Serving: 1slice, Calories: 341kcal, Carbohydrates: 37g, Protein: 5g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.004g, Cholesterol: 104mg, Sodium: 273mg, Potassium: 237mg, Fiber: 3g, Sugar: 23g, Vitamin A: 10117IU, Vitamin C: 3mg, Calcium: 82mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
[ad_2]
Sweet Basil
Source link
