Description
This homemade Pumpkin Pie is a classic fall dessert with a creamy, warmly spiced pumpkin filling and a crisp, flaky pie crust. Made with pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice, it’s perfect for Thanksgiving, holiday dinners, and cozy family gatherings. Top each slice with freshly whipped cream for the ultimate dessert.
Ingredients
- For the Pumpkin Pie
- 1 pie crust, chilled
- 1 egg white, for brushing the crust
- 15 oz pumpkin puree, at room temperature
- 1 large egg, at room temperature
- 3 egg yolks, at room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 12 oz evaporated milk, at room temperature
- For the Whipped Cream
- 1 cup heavy whipping cream, chilled
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the pie crust: Roll the chilled pie dough into a 12-inch circle. Transfer it to a deep 9-inch glass pie pan.
- Fold the excess dough under the edge to create a thicker rim, then crimp the edges as desired.
- Cover the crust and freeze for 30 minutes or refrigerate for 1 hour to help prevent shrinking during baking.
- Blind-bake the crust: Preheat the oven to 425°F (220°C). Line the chilled crust with crumpled parchment paper and fill it about three-quarters full with pie weights or dry beans.
- Bake for 17 minutes, or until the edges begin to turn golden.
- Carefully remove the parchment paper and weights. Prick the bottom of the crust with a fork, brush it with egg white, and bake for another 5 minutes until the center looks dry.
- Let the crust cool completely before adding the filling.
- Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, egg, egg yolks, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth.
- Gradually whisk in the evaporated milk until fully combined. Tap the bowl gently on the counter to release excess air bubbles.
- Fill and bake: Reduce the oven temperature to 350°F (175°C). Pour the filling into the cooled pie crust.
- Bake for 55–60 minutes, until the edges are set and the center remains slightly wobbly.
- Transfer the pie to a wire rack and cool completely. Allow approximately 3 hours for the pie to finish setting at room temperature.
- Make the whipped cream: Beat the chilled heavy cream in a mixing bowl until soft peaks form.
- Add the sugar and vanilla extract, then continue beating until medium peaks form.
- Slice the cooled pumpkin pie and serve with a generous dollop of whipped cream.
Notes
- Serve chilled or at room temperature: Pumpkin pie tastes delicious either way. Add whipped cream just before serving.
- Holiday presentation: Sprinkle a little cinnamon over the whipped cream or decorate the pie with piped cream swirls.
- Refrigeration: Because the filling contains eggs and evaporated milk, refrigerate the cooled pie within 2 hours of baking. Cover and store for 3–4 days.
- Freezing: Freeze the completely cooled pie, preferably without whipped cream, tightly wrapped for up to 1–2 months for best quality.
- Thawing: Thaw frozen pumpkin pie overnight in the refrigerator before serving.
- Make ahead: Bake the pie a day before your gathering and refrigerate it overnight.
- Prevent a soggy crust: Blind-bake the crust and brush it with egg white as directed to create a moisture barrier.
- Avoid cracks: Don’t overbake the filling. Remove the pie when the edges are set and the center still has a slight wobble.
- Whipped cream storage: Store leftover whipped cream separately in a covered container in the refrigerator and use within a few days.