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Pumpkin Pie

By Snejana Andreeva

on Oct 22, 2021, Updated Jan 10, 2024

There’s no better way to celebrate the season than with a slice of this classic dessert 🥧. Made with a rich, spiced pumpkin filling encased in a buttery, flakey crust, this Pumpkin Pie represents true autumn comfort ☺️. Whether you’re preparing it for a festive holiday gathering, or simply craving a taste of nostalgia, this recipe will guide you through the steps to create a mouthwatering Pumpkin Pie that will fill your home with the irresistible aroma of fall 🍂. Serve with Thanksgiving favorites such as my Easy Thanksgiving Turkey and Roasted Garlic Mashed Potatoes , or anytime that cozy craving hits 👩‍🍳.

Key Takeaways

• This Pumpkin Pie recipe features a spiced pumpkin filling in a buttery crust, perfect for fall and holiday gatherings.

• It uses a semi-homemade approach, combining store-bought pie crust with canned pumpkin puree and spices for ease.

• Key ingredients include pumpkin puree, eggs, heavy cream, and sugars, creating a rich and comforting dessert.

• Let the pie cool for 1-2 hours before slicing to ensure it sets properly, and use tests like the jiggle or toothpick to check for doneness.

• For variations, consider making it gluten-free or dairy-free, and serve with whipped cream or ice cream for a finishing touch.

• Key Takeaways

• Why You’ll Love Pumpkin Pie

• Ingredients

• Nonna’s Tip 🥧

• How to Know When Your Pumpkin Pie Is Done

• Pumpkin Pie Variations and Substitutions

• Best Served With

• Similar Recipes

• Other Holiday Recipes

• Common Questions

• Pumpkin Pie Recipe

Why You’ll Love Pumpkin Pie

Once you make my pumpkin pie, you will never go back to store-bought again. This recipe is so foolproof and easy, even a rookie baker can pull it off. The secret to the easiest pumpkin pie: it’s semi-homemade . Shh, don’t tell anyone because they’ll never suspect a thing 🤫!

Here, I use a store-bought pie crust , which can be purchased frozen, and a can of pumpkin puree 🎃, which gets jazzed up with brown sugar, pure vanilla extract, and pumpkin pie spice . Serve your finished pie with a dollop of fresh whipped cream or a scoop of vanilla ice cream 🍨 for a special finishing touch.

Ingredients

🎃 Pumpkin puree: The star of the show! Be sure to use pumpkin puree for your filling – not pumpkin pie mix. By using puree, you get to control the sugar and spice.

🥧 Pie crust: I use a store bought pie crust to make prep a little less time consuming. Make sure you poke holes all around the crust with a fork so it doesn’t shrink. Best of all, there’s no need to pre-bake.

🤎 Pumpkin pie spice: Gives your pie that warm and cozy fall flavor. You can purchase a blend or make your own with spices such as cinnamon, nutmeg, ginger, ground allspice, and ground cloves.

🥚 Eggs: I mix in one egg and three egg yolks to create a rich, custardy pie filling.

🐄 Heavy cream: Adds another creamy element to create the custard base.

🍭 Sugar: We’re going to use two different kinds of sugar in this recipe to make it extra indulgent. Granulated sugar will provide the bulk of the sweetness, and coconut sugar (or brown sugar) gives it a rich molasses flavor.

🤍 Vanilla extract: Adds that heartwarming aroma you know and love.

🧂 Salt: Balances all the sweet flavors.

☁️ Whipping cream: When whisked at a high speed, it transforms into fluffy whipped cream – perfect for topping your pie.

❄️ Powdered sugar: Adds subtle sweetness to the whipped cream.

Nonna’s Tip 🥧

Let your pie cool at room temperature for 2-4 hours before cutting to make sure it is completely set.

How to Know When Your Pumpkin Pie Is Done

• The jiggle test: Gently wiggle the pan. The edges should be set, but the center should still have a slight jiggle like Jell-O.
• Toothpick check: Insert a toothpick (or a pointy knife) about 2 inches from the center. If it comes out mostly clean, then your pie is done. The center will finish cooking as it cools.
• Color cues: The filling should be a rich amber-orange and look slightly puffed around the edges when done.
• Crust check: The crust should be golden brown and pull slightly from the sides of the pan. If your crust gets too brown before your filling is done, then place aluminum foil around the edges to prevent burning.
• Take Its Temp: A thermometer inserted into the center should read around 175°F (79°C) .
• Keep Cool: Lastly, let the pie cool at room temperature for at least 2–3 hours. It will firm up beautifully as it sets, and you can even bake it a day ahead of time.

Pumpkin Pie Variations and Substitutions

1. Pumpkin pie is usually baked in a buttery shortbread pie crust 🥧, which you can purchase pre-made and frozen or easily make it from a box mix .
2. You can also make this pie with a pre-made graham cracker or walnut crust , which can be found in the baking aisle of the grocery store. In that case, your crust does not need to be defrosted or pricked.
3. You can make your own pumpkin pie spice by blending pre-ground spices or grinding whole spices in a high-power food processor or a clean coffee bean grinder.
4. If you want to change up the sweetness, consider using brown sugar instead of granulated sugar for a deeper caramel flavor. You can also experiment with alternative sweeteners like maple syrup 🍁 or honey for a unique twist.
5. For a dairy-free version , replace the heavy cream with coconut cream or a dairy-free milk alternative such as almond or oat milk.
6. Adjust the spice level to your liking. Add more cinnamon or try ground ginger , allspice , or cloves for different flavor profiles. For a spicy kick, consider adding a pinch of cayenne pepper🌶️.
7. Elevate your whipped cream by adding a touch of flavor. Mix in a teaspoon of vanilla extract , cinnamon , or a flavored liqueur like Bailey’s Irish Cream .
8. Instead of a single large pie, make individual-sized mini pies using tartlet or muffin tins. However, you’ll need to adjust the baking time accordingly.

Best Served With

• You can’t go wrong with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream 🍨.
• If you prefer something lighter than cream, you can also serve this with some plain or vanilla whole fat yogurt, dusted with a bit of pumpkin pie spice blend.
• For the seriously indulgent, this would make a delicious, decadent pairing alongside my ☕️ Pumpkin Spice Latte.

Similar Recipes

Pumpkin Bread

55 mins

Pumpkin Spice Latte Recipe

10 mins

Pumpkin Bread with Cream Cheese Filling

55 mins

Pumpkin Overnight Oats

5 mins

Other Holiday Recipes

• Gravy
• Juicy Turkey
• Mac and Cheese
• Stuffing
• Sweet Potato Donuts
• Cranberry Sauce
• Brussels Sprouts
• Sweet Potatoes
• Garlic Mashed Potatoes
• Roasted Squash
• Turkey Noodle Soup
• Butternut Squash Pasta
• Baked Apples
• Mushrooms
• Green Beans
• Whole Roasted Sweet Potato

Common Questions

Absolutely! You’ll need to purchase a gluten-free pie crust from the frozen section, or the boxed mix. However, you could leave out the crust completely for a crust-less pumpkin pie (kind of like a pudding).

You can use any variety of sugar you like. Coconut sugar has a low glycemic index and a slightly nutty flavor, but light brown sugar makes a good substitute.

For a dairy-free version, try replacing the heavy cream with coconut cream or a dairy-free milk alternative such as almond or oat milk (although, I have not tried these alternatives).

Definitely! You can make your own pumpkin pie spice by combining spices such as cinnamon, nutmeg, ginger, ground allspice and ground cloves.

Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or foil. It will stay fresh for 3 to 4 days.

Yes! Although, you will need to take some extra measures to preserve the flavor and texture. Wrap your pie tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. Store in a freezer bag. To thaw, defrost in the fridge for 8-12 hours. Finally, bring to room temp or place in the oven to take off the chill before serving.

Yes, you can use fresh pumpkin, but it will require extra steps. You’ll need to roast, puree, and strain the fresh pumpkin to achieve a similar texture to canned puree.

While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

A New Recipe Card!!

1. Check off each step in instructions!
2. Add ingredients to your shopping list!

Video

Equipment

• ▢ Mixing Bowls
• ▢ Measuring Cups + Spoons
• ▢ Cordless Mixer

Ingredients

• ▢ 1 egg
• ▢ 3 egg yolks
• ▢ ½ cup granulated sugar
• ▢ ¼ cup brown sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 teaspoons pumpkin pie spice
• ▢ pinch salt
• ▢ 1.5 cups pumpkin purée , pure and canned
• ▢ ¾ cup heavy cream , 35% MF
• ▢ 1 pie crust

Whipped cream

• ▢ 1 cup whipping cream , (chilled)
• ▢ 3 tablespoons powdered sugar

Instructions

• ▢ Transfer the pie shell to a baking sheet and let it defrost for 15 minutes. Next, preheat the oven to 425F (220C).
• ▢ In a big mixing bowl add the whole egg, egg yolks, granulated sugar, brown sugar, pumpkin purée, heavy cream, vanilla, pumpkin pie spice, and salt and whisk well to combine.
• ▢ Once the pie shell is defrosted, prick the bottom with a fork. Pour the pumpkin filling into the pie shell, to the rim. Bake for 15 minutes at 425F.
• ▢ After 15 minutes, reduce the heat to 375F and bake for another 35 to 45 minutes or until a toothpick inserted in the center of the pie comes out clean. (Mine took a total of 1 hour).
• ▢ NOTE: If the top of the crust becomes too dark while baking your pie, just cover it with a thin strip of aluminum foil.
• ▢ Let the pie rest for 1 hour or until it reaches room temperature. Serve with fresh whipping cream and store any leftovers in the refrigerator for up to 4 days. Enjoy!

Whipped Cream Topping

• ▢ Add the cold whipping cream and sugar to a bowl. Whisk with a hand mixer for 1 to 2 minutes or until stiff peaks form. Serve fresh and enjoy.

Nonna’s Notes

• Let it cool: For best results, allow your pie to cool completely at room temp for 1-2 hours. This ensures your pie is set and won’t run once cut.
• Pick puree: Make sure you use pumpkin puree – NOT pre-made pumpkin pie mix or pumpkin pie filling!
• Pre-made crust options: Pumpkin pie is usually baked in a buttery shortbread pie crust, which you can purchase pre-made and frozen or easily make it from a box mix. You can also make this pie with a pre-made graham cracker or walnut crust, which can be found in the baking aisle of the grocery store. In that case, your crust does not need to be defrosted or pricked.
• Spices: You can make your own pumpkin pie spice by blending pre-ground spices such as cinnamon, nutmeg, ginger, ground allspice, and ground cloves. Alternatively, you could grind whole spices in a high-power food processor or a clean coffee bean grinder.
• Sweeteners: If you want to change up the sweetness, consider using brown sugar instead of granulated sugar for a deeper caramel flavor. You can also experiment with alternative sweeteners like maple syrup or honey for a unique twist.
• Dairy free: For a dairy-free version, replace the heavy cream with coconut cream or a dairy-free milk alternative such as almond or oat milk.
• Whipped cream add-ins: Elevate your whipped cream by adding a touch of flavor. Mix in a teaspoon of vanilla extract, cinnamon, or a flavored liqueur like Bailey’s Irish Cream.
• Mini pies: Instead of a single large pie, make individual-sized mini pies using tartlet or muffin tins. However, you’ll need to adjust the baking time accordingly.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Pumpkin Pie

Equipment

• Mixing Bowls
• Measuring Cups + Spoons
• Cordless Mixer

Ingredients

• 1 egg
• 3 egg yolks
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons pumpkin pie spice
• pinch salt
• 1.5 cups pumpkin purée pure and canned
• ¾ cup heavy cream 35% MF
• 1 pie crust

Whipped cream

• 1 cup whipping cream (chilled)
• 3 tablespoons powdered sugar

Instructions

• Transfer the pie shell to a baking sheet and let it defrost for 15 minutes. Next, preheat the oven to 425F (220C).
• In a big mixing bowl add the whole egg, egg yolks, granulated sugar, brown sugar, pumpkin purée, heavy cream, vanilla, pumpkin pie spice, and salt and whisk well to combine.
• Once the pie shell is defrosted, prick the bottom with a fork. Pour the pumpkin filling into the pie shell, to the rim. Bake for 15 minutes at 425F.
• After 15 minutes, reduce the heat to 375F and bake for another 35 to 45 minutes or until a toothpick inserted in the center of the pie comes out clean. (Mine took a total of 1 hour).
• NOTE: If the top of the crust becomes too dark while baking your pie, just cover it with a thin strip of aluminum foil.
• Let the pie rest for 1 hour or until it reaches room temperature. Serve with fresh whipping cream and store any leftovers in the refrigerator for up to 4 days. Enjoy!

Whipped Cream Topping

• Add the cold whipping cream and sugar to a bowl. Whisk with a hand mixer for 1 to 2 minutes or until stiff peaks form. Serve fresh and enjoy.

Video

Notes

• Let it cool: For best results, allow your pie to cool completely at room temp for 1-2 hours. This ensures your pie is set and won’t run once cut.
• Pick puree: Make sure you use pumpkin puree - NOT pre-made pumpkin pie mix or pumpkin pie filling!
• Pre-made crust options: Pumpkin pie is usually baked in a buttery shortbread pie crust, which you can purchase pre-made and frozen or easily make it from a box mix. You can also make this pie with a pre-made graham cracker or walnut crust, which can be found in the baking aisle of the grocery store. In that case, your crust does not need to be defrosted or pricked.
• Spices: You can make your own pumpkin pie spice by blending pre-ground spices such as cinnamon, nutmeg, ginger, ground allspice, and ground cloves. Alternatively, you could grind whole spices in a high-power food processor or a clean coffee bean grinder.
• Sweeteners: If you want to change up the sweetness, consider using brown sugar instead of granulated sugar for a deeper caramel flavor. You can also experiment with alternative sweeteners like maple syrup or honey for a unique twist.
• Dairy free: For a dairy-free version, replace the heavy cream with coconut cream or a dairy-free milk alternative such as almond or oat milk.
• Whipped cream add-ins: Elevate your whipped cream by adding a touch of flavor. Mix in a teaspoon of vanilla extract, cinnamon, or a flavored liqueur like Bailey’s Irish Cream.
• Mini pies: Instead of a single large pie, make individual-sized mini pies using tartlet or muffin tins. However, you’ll need to adjust the baking time accordingly.

Nutrition

Pumpkin Pie https://themodernnonna.com/pumpkin-pie/ October 22, 2021