Classic Pumpkin Pie
User Reviews
4.7
99 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Calories
294 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Classic Pumpkin Pie
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This Classic Pumpkin Pie is creamy, sweet and luscious! Completely homemade from the crust to the creamy filling. It's utterly delicious and bursting with flavor! It also freezes well! Perfect for your Thanksgiving or Friendsgiving table!
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Ingredients
Pie Crust
- ½ recipe pie crust
Pumpkin Pie Filling
- ¼ cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 2 eggs
- 1 egg yolk
- 12 ounce evaporated milk 1 can
- 2 cups canned pumpkin
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Instructions
- Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- Preheat your oven to 425°F.
- In a large bowl combine the sugars, pumpkin pie spice, cinnamon and salt. Add the rest of the filling ingredients and mix well until well incorporated and smooth, using a mixer or whisk. Set aside.
- If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
- Pour the pumpkin mixture into the pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F degrees and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
- Cool before serving. Top with whipped cream if preferred.
Equipments used:
Notes
- Check out the recipe to make this easy pie crust with video and step by step instructions here.
- Chill The Dough. This is the secret to a flaky crust.
- Pre-bake your crust. This will prevent your crust from getting soggy.
- Don't skip the brown sugar. It adds a little bit of caramel flavor to the pie.
- Use room temperature ingredients. It’s important to always use room temperature ingredients for the filling because they blend more evenly in batters. Cold ingredients can result in lumpy batter, a stodgy texture and require longer baking time.
- Cool the pie completely before slicing. After baking, you should allow the pie to cool completely at room temperature. You want to make sure you allow the pie to set properly. Cool for at least 2 hours on a wire rack before serving.
- Pumpkin pies will last 3 to 4 days stored in the fridge.
- To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.
- To defrost, place the pie in the fridge overnight and let it thaw slowly.
Nutrition Information
Show Details
Serving
1slice
Calories
294kcal
(15%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
77mg
(26%)
Sodium
316mg
(13%)
Potassium
312mg
(9%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
9725IU
(195%)
Vitamin C
3.7mg
(4%)
Calcium
158mg
(16%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 294kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 77mg | 26% |
| Sodium | 316mg | 13% |
| Potassium | 312mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 9725IU | 195% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 158mg | 16% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
99 reviews
Excellent
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