The Best Pumpkin Pie

Why You’ll Love This Recipe

The Best Pumpkin Pie is a classic holiday dessert featuring a rich, creamy pumpkin filling infused with warm spices, all nestled in a flaky, buttery crust. It’s the perfect centerpiece for Thanksgiving or any autumn gathering. With its smooth texture and perfectly balanced sweetness, this pie is guaranteed to impress both pumpkin lovers and skeptics alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pumpkin purée (not pumpkin pie filling)granulated sugarsaltground cinnamonground gingerground cloveseggsheavy cream or evaporated milkunbaked pie crust (homemade or store-bought)

directions

Preheat your oven to 425°F (220°C).

In a large bowl, whisk together the pumpkin purée, sugar, salt, and spices until smooth.

Beat in the eggs one at a time.

Gradually stir in the cream or evaporated milk until fully incorporated.

Pour the filling into the unbaked pie crust, smoothing the top.

Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Servings and timing

This recipe yields one 9-inch pie (8 slices).Preparation time: 15 minutesBaking time: 55-65 minutesCooling time: 2 hoursTotal time: approximately 3 hours

Variations

Add a splash of maple syrup for deeper flavor.

Top with whipped cream or a sprinkle of cinnamon sugar.

Use a graham cracker crust for a different texture.

Incorporate a bit of nutmeg or allspice for added warmth.

storage/reheating

Store pumpkin pie in the refrigerator, covered, for up to 4 days.For longer storage, freeze tightly wrapped slices for up to 2 months.Thaw overnight in the refrigerator before serving.Reheat individual slices in the microwave for 20-30 seconds if desired.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery.

Why did my pie crack?

Overbaking can cause cracks. Pull it out when the center is just slightly jiggly.

Do I have to prebake the crust?

Not for this recipe, but prebaking can help avoid a soggy bottom.

Can I use milk instead of cream?

Yes, though cream gives a richer texture.

Is this pie gluten-free?

Not unless you use a gluten-free pie crust.

Can I make it ahead?

Absolutely. It tastes even better the next day.

What kind of sugar should I use?

Granulated sugar works best, but a mix with brown sugar adds depth.

Can I make mini pies?

Yes, adjust the baking time accordingly.

Do I need to cover the crust edges?

Yes, if they brown too quickly, use a pie shield or foil.

How do I know it’s done?

A knife inserted near the center should come out clean.

Conclusion

The Best Pumpkin Pie brings together timeless flavors and a luscious texture for a dessert that’s both comforting and elegant. It’s the kind of pie that makes any table feel festive and complete. Make it once, and it might just become your go-to fall dessert tradition.

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