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Horizontal image of a whole baked pie on a wooden cutting board with pumpkins and and orange towel next to it.

Classic Homemade Pumpkin Pie


  • Author: Shanna Mallon
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 9-inch pie 1x

Description

A classic homemade pumpkin pie is the best ending to any Thanksgiving meal, especially if it is made entirely from scratch.


Scale

Ingredients

For the Crust:

  • 1 recipe for pate brisee, or 1 9-inch pre-made pie crust

For the Filling:

  • 2 eggs
  • 2 cups pumpkin puree
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 12-ounce can evaporated milk

Instructions

For the Crust:

  1. Roll out the pie crust to about 1/8-inch thickness. Measure it to fit the base of a 9-inch pie pan, being sure there is about 1/2-inch overhang around the edges.
  2. Carefully transfer to the bottom of the pie pan, pressing down gently on the bottom and around the sides. Crimp the overhang with your fingers.
  3. Place it in the freezer for 15 minutes.
  4. Blind bake the pie crust. Place aluminum foil or parchment paper on the bottom of the chilled pie crust, and fill with pie weights or dried beans. Bake at 425°F for 15 minutes. Remove the aluminum foil and weights, and bake for another 10 minutes, until the crust is lightly golden. Remove from the oven and let cool as you prepare the filling.

For the Filling:

  1. In a large bowl, slightly beat the eggs with a whisk. Add all of the other filling ingredients. Whisk until everything is incorporated together and the mixture is completely smooth.
  2. Pour mixture into the baked and chilled pie crust. You can place a strip of aluminum foil around the edge of the crust to prevent the crust from browning excessively.
  3. Bake at 350°F for 40 to 50 minutes. The filling should still have a slight jiggle in the center when you gently shake the pan.
  4. Remove the pie from the oven, and let cool on a cooling rack for 15 minutes. Place in the refrigerator on a trivet to chill and set completely for at least 8 hours, or overnight.
  5. Serve cold with whipped cream.

  • Category: Pie
  • Method: Baking
  • Cuisine: Dessert

Keywords: pumpkin pie, pumpkin spice, Thanksgiving, Fall, dessert