Pumpkin pie. It is the often forgotten about pie, only made once a year in most kitchens as the star of the Thanksgiving dessert table. Because we don’t enjoy this treat year-round it can create both confusion and intense stress. So much pressure on a humble little pie!
What if we don’t know when it is finished cooking? Or we forget an ingredient? What if we show up with a burnt pumpkin pie and ruin Thanksgiving for everyone?
These are questions that have gone through my mind in the past as I fretted over the fate of the pumpkin pie in the oven many Thanksgiving mornings. Thankfully, this recipe is so easy to make. Just follow the recipe, and you will have a delicious and beautiful pumpkin pie for your Thanksgiving table.
Who knows, maybe you’ll enjoy it so much, you will make it all year long. Just please, don’t forget the real whipped cream!
Prep Time: 20 minutes
Bake Time: 1 hour
Total Time: 1 hour 20 minutes (does not include cooling time)
Serves: 8 slices
1 Can (15 oz) Pumpkin Puree (about 2 cups)
Large eggs,3 at room temperature
Dark Brown Sugar, 1 Cup
Half and Half, 1 ¼ Cups (or evaporated milk)
Flour, 1 Tbs.
Cinnamon, 1 tsp.
Salt, ½ tsp.
Cloves, ¼ tsp.
Ginger, ¼ tsp.
Nutmeg, ¼ tsp.
Blind Baking the Crust
- Preheat the oven to 400°. Roll out the pie crust and place in your 9” pie plate. Cut and flute the edges. Gently prick the crust with a fork to remove any air bubbles.
- Use tinfoil to cover the inside of the crust, allowing enough to hang over the edges. Gently fold the foil over the edges and place your pie weights (or dried beans) on top of the foil.
- Bake for 10-12 minutes, then remove the weights and foil and bake an additional 5 minutes. Allow the crust to cool while you prepare the filling. (note: you can bake the crust a day or two ahead. Just wrap well with plastic wrap and store at room temperature.)
Baking the Pie
- Preheat the oven to 375°.
- In a large bowl, mix all the ingredients for the pie filling. (note: you can make the filling a day or two ahead. Just cover well and store in the refrigerator until ready to bake.)Gently pour into the cooled crust.
- Bake at 375° for 45 minutes, checking after 40 minutes. (note: you may need to cover the edges with foil or a crust shield to prevent them from burning. Also, if your oven runs on the cool side it may take longer, or you can turn up the heat to 400° for the first 15 minutes of baking.)
- Your pumpkin pie is done when the edges are set and the middle is still wobbly, but not runny. Resist the urge to cook until the filling is completely firm, as the filling will likely crack.
- Allow the pie to sit for at least 2 hours at room temperature. During this time, the residual heat will finish cooking the pie slowly. DO NOT put the pie in the fridge to cool as that can cause the filling to crack.
- Enjoy your fresh baked pie piled high with homemade whipped cream.
- Store leftovers, covered, in the fridge up to 5 days.
- Make sure the eggs and milk are at room temperature. It helps the ingredients to incorporate better and cook more evenly.
- I love to use dark brown sugar for the deep, molasses flavor, but light brown or white granulated sugar work too.
- Half and Half is my milk of choice for pumpkin pie, but I have also made an excellent pie with evaporated milk. You can even use sweetened condensed milk and omit the sugar.
- Please, use the real whipped cream for your gorgeous homemade pumpkin pie. It is super easy to make and tastes a million times better!