Indulgent homemade pumpkin pie that you really have to try! The flavor is the perfect balance of rich pumpkin, spice, and sweetness. This pie recipe is incredibly approachable, even for novice bakers.
Thanksgiving Delight
Pumpkin pie is a classic holiday dessert. They have a creamy and rich texture which makes them indulgent. If you love fall flavors, then this recipe is a must-try this season.
Nothing says “Happy Thanksgiving” like pumpkin pie. The smell and flavor of a freshly cooked pie will bring back memories of family, tradition, and holidays.
With Thanksgiving fast approaching, it’s important to plan ahead on how you’re going to become a delightful and perfect host. Aside from demonstrating your hosting prowess by putting a turkey in the oven, creating a lovely centerpiece for the dining room table, and unearthing that perfect pairing wine, there is one thing we can all agree on; pumpkin pie!
What is Pumpkin pie made of?
Pumpkin puree: I used canned pumpkin puree. It is appropriate for this recipe because it has less water content than fresh pumpkins.
Light brown and White sugar: Add sugar for a sweet caramel taste.
Eggs and egg yolks: holds the filling together and act as a binder during the cooling process.
Flour or corn starch: You need a bit of this to thicken the filling.
Heavy cream: delicious heavy cream makes the filling creamy. You can also whip it and serve it over the pie to make a complete dessert.
Spices: Add cinnamon, nutmeg, ground ginger, ground cloves, and salt to taste. You can also use ready-made pumpkin pie spice.
What makes Thanksgiving so special is the combination of flavors that make up the entire meal — while pumpkin pie is one of them, the right proportion of spices
Here’s a recipe for an easy but delicious pumpkin pie to make your friend’s or relatives’ Thanksgiving extra special. It is so easy to make that even beginner bakers can make this pie.
Preheat oven to 375 degrees F.
Combine the pumpkin puree, sugar, two eggs, one egg yolk, heavy cream, cinnamon, nutmeg, ginger, cloves, and salt.
Bake for 50 to 60 minutes or until set at 2″ from the edge and slightly jiggly at the center.
Let the pie cool off completely before serving.
Top with whipped cream if desired.
Tips for making Pumpkin Pie
I use canned pumpkin puree, but you can also make it with fresh pumpkin if you want. However, fresh pumpkin has a high water content, which may make the pie soggy. If you are using fresh pumpkins, you must strain them overnight or roast them to remove excess water.
If your pumpkin pie is too runny, you can add more eggs to hold it together.
Allow the pie to cool completely before refrigerating it. If it is not cool, excess moisture will rise to the top (weeping).
Don’t overbake it at too high a temperature. Remove the pie when it is still jiggly in the center. Overbaking can make it watery and curdled.
Use the right pan. For an even distribution of heat, I recommend glass pie plates. Also, you can see through the glass to monitor the color of the crust. The aluminum pans are also okay, but you might end up with a soggy bottom because the thin metal doesn’t allow the pie to bake evenly.
Make-ahead and storage of Pumpkin Pie
It is a delicious make-ahead dessert for thanksgiving. You can make it two days ahead, and it will still taste delicious. You can store it in the fridge or refrigerator if you prepare it ahead.
Refrigerate: Cover it with plastic wrap or aluminum foil in the fridge. Interestingly, you can serve it cold and enjoy it, so there is no need to reheat it. If you don’t like it too cold, leave it for an hour to come to room temperature before eating it.
Freeze: After cooking, let it cool off before freezing it. Seal it with plastic wrap and foil and place it on the freezer shelf. When ready to eat, defrost the pie in the fridge overnight or about 12 hours before serving it. I don’t recommend thawing it on the counter because it can turn soggy and inedible.
Pumpkin pie FAQs
Fresh or Canned Pumpkin in Pumpkin Pie?
It’s important to note that this recipe calls for canned pumpkin, not pumpkin pie filling, which is already spiced. That being said, You can either use fresh pumpkins (cooked and mashed) or canned pumpkins (unflavored) in this recipe. However, you should be aware that homemade pumpkin puree often contains more water than the canned version, so drain it well before using it.
Do You Need to Blind Bake the Pie Crust?
This recipe will work with either blind-baked or fresh pie crust.
Is pumpkin puree the same as pumpkin pie filling?
No, they are not the same. Pumpkin puree is the plainly 100% cooked and mashed flesh of pumpkin without any seasoning. On the other hand, pumpkin Pie filling is the pre-mixed ingredients of pumpkin pie that are already measured and canned.
How Long Does Pumpkin Pie Last?/Does Pumpkin Pie Need to Be Refrigerated?
Pumpkin pie doesn’t have a long shelf life because it has milk and eggs, which encourage bacteria growth. Homemade pumpkin pie without preservatives can last for 2 – 3 hours on the countertop. Don’t be discouraged by the short shelf life; you can keep it in the fridge for about four days and one month in the freezer.
How to tell if pumpkin pie is done
You will know that your pie is done when it shows the following signs:
Firm edges with a jiggly center
Slightly puffed filling with brownish crust
Dip a toothpick or knife tip between the edge and middle; it should come out clean.
175 degrees F on an instant thermometer.
Notes:
I used a deep dish pie plate about 9-1/2 inches across and 2 inches tall
Don’t overmix the batter; this causes the mixture to form bubbles, and these little bubbles will show on your pie when it’s done.
If the edge is browning fast, protect the crust edges with aluminum foil or a pie crust shield to prevent them from browning too much.
Combine the pumpkin puree, sugar, two eggs, one egg yolk, heavy cream, cinnamon, nutmeg, ginger, cloves, and salt.
Bake for 50 to 60 minutes or until set at 2″ from the edge and slightly jiggly at the center.
Let the pie cool off completely before serving.
Top with whipped cream if desired.
Notes
I use canned pumpkin puree, but you can also make it with fresh pumpkin if you want. However, fresh pumpkin has a high water content, which may make the pie soggy. If you are using fresh pumpkins, you must strain them overnight or roast them to remove excess water.
If your pumpkin pie is too runny, you can add more eggs to hold it together.
Allow the pie to cool completely before refrigerating it. If it is not cool, excess moisture will rise to the top (weeping).
Don’t overbake it at too high a temperature. Remove the pie when it is still jiggly in the center. Overbaking can make it watery and curdled.
Use the right pan. For an even distribution of heat, I recommend glass pie plates. Also, you can see through the glass to monitor the color of the crust. The aluminum pans are also okay, but you might end up with a soggy bottom because the thin metal doesn’t allow the pie to bake evenly.
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