Classic Pumpkin Pie
User Reviews
4.7
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Prep Time
20 mins
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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
Description
The Classic Pumpkin Pie begins by preparing a pie crust, either from scratch or pre-made. The crust is rolled out to about 1/8 inch thickness and placed into a pie plate, with edges crimped and excess dough trimmed. It is partially baked (blind baked with parchment and weights) to avoid sogginess once the filling is added.
The filling combines granulated sugar, packed brown sugar, pumpkin pie spice, cinnamon, salt, and lemon zest for brightness. These dry ingredients are mixed into canned pumpkin, eggs, egg yolk, and evaporated milk to form a smooth custard. Whisking or mixing ensures even incorporation for a consistent texture.
Baking the pie sets the custard with a tender, creamy consistency inside a flaky crust. After baking, it is cooled thoroughly at room temperature for at least two hours to allow proper setting before slicing. This pie can be refrigerated for up to 3 to 4 days or frozen tightly wrapped for up to a month, thawing gently in the fridge before serving.
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 egg
- 1 egg yolk
- 12 ounce evaporated milk 1 can
- 2 cups pumpkin canned
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.
Notes
- Chill the pie dough before rolling for a flakier crust.
- Blind bake the crust with parchment paper and pie weights to prevent sogginess.
- Use room temperature ingredients for smooth filling to avoid lumps and uneven texture.
- Cool the baked pie completely for at least 2 hours to allow proper setting before slicing.
- Store leftover pumpkin pie in the fridge for up to 4 days; freeze tightly wrapped for up to one month.
- To thaw frozen pie, place it in the fridge overnight for slow and even thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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