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This Pumpkin Pie Recipe is full of robust fall flavors, including cinnamon, nutmeg and brown sugar.
Use my Perfect Pie Crust for the perfect, flakey crust underneath this gorgeous, custard-like pumpkin pie filling.
This super easy Pumpkin Pie Recipe is so simple and always a hit during the holidays!
The Best Pumpkin Pie Recipe
This recipe has been made by thousands in my Pumpkin Magic Cake recipe, so I thought I would re-share the recipe in it’s original pie form.
I’ve been making this pumpkin pie recipe for several years now, and it is ALWAYS a hit!
Every holiday table should have at least one pumpkin pie on it, and I’m letting you know right now, this one will not disappoint.
The recipe couldn’t be any easier either.
Pumpkin Pie Filling Ingredients:
- Pumpkin Puree – make sure you’re using the puree, not the canned pumpkin pie filling.
- Heavy Whipping Cream – at least 33% fat content
- Evaporated Milk – adds a delicious richness to the pie filling
- Brown Sugar
- Pumpkin Pie Spice – use the store bought mix or you can use a homemade blend if desired.
- Salt
- Eggs
Since I include a little heavy cream with the traditional evaporated milk, it’s a nice and rich pie that’s filled with that delightful pumpkin pie spice.
How To Make Pumpkin Pie
- Just add all the ingredients to a large bowl and whisk to combine. I like to use an electric mixer and try to run it for a couple minutes to get the mixture nice and fluffy.
- Pour the filling into an unbaked pie shell and pop in the oven.
- Start with a higher oven temp, then reduce the temperature to finish baking for the perfect custard-like consistency.
Can I use store bought pie crust for my Pumpkin Pie?
Yes! When you make the pie, you can use either a store-bought pie crust dough, such as Pillsbury, or you can make your own pie crust.
I have two fantastic homemade pie crust recipes. Both will work great for this recipe.
- All Butter Pie Crust
- Flakey Pie Crust – my go-to pie crust!
With a flaky crust and a rich and perfectly spiced pumpkin pie filling, you’re sure to have success when the big dinner comes.
More Pumpkin Dessert Recipes:
The filling recipe is the same filling that I use in my Pumpkin Magic Cake and Chocolate Pumpkin Magic Cake. It’s also the same filling for my Pumpkin Pie Bars so you know it’s been tested and approved. Award winning, even!
Here are a few more, must-make pumpkin treats for Fall!
- Pumpkin Chocolate Chip Cookies
- Pumpkin Mug Cake
- Pumpkin Gooey Cake
- Pumpkin Chocolate Chip Cupcakes
Don’t miss out on this delicious classic pie recipe!
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Perfect Pumpkin Pie Recipe
This Pumpkin Pie recipe is filled with brown sugar and is the perfect consistency! Always a favorite!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 318 kcal
Author: Shawn
Instructions
Preheat oven to 400 degrees.
Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan.
In a large bowl mix together all the ingredients except the eggs. Once blended together add eggs one at a time. Beat for an additional 3-5 minutes or until light and fluffy. Pour into prepared pie crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35-40 minutes. Make sure the center of the pie is set and is no longer jiggly.
Remove from oven and let cool to room temperature. Cover and keep stored in the refrigerator until ready to serve.
Video
Notes
You can use either store bought pie dough or make your own from scratch for this simple recipe.
*If you're concerned that the pie crust will get soggy underneath, try pricking the pie dough with a fork several times in the pie pan, then bake for 5 minutes at 400 degrees F before filling with the pie filling.
Nutrition
Calories: 318kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 216mg | Potassium: 249mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8619IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg
Keywords: Easy, pie, pumpkin, Thanksgiving
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FAQs
Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together. Pumpkin: Of course, you'll need a can of Libby's pure pumpkin. Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.
Do you have to prebake pie crust for pumpkin pie? ›
Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.
What is the difference between Libby's pumpkin and pumpkin pie filling? ›
Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.
What makes pumpkin pie taste so good? ›
The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.
Is it better to use condensed milk or evaporated milk in pumpkin pie? ›
As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.
Is heavy cream or evaporated milk better for pumpkin pie? ›
During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.
How do you keep the bottom crust of pumpkin pie from getting soggy? ›
Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.
Should I poke holes in my pumpkin pie crust? ›
But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.
Should I blind bake my crust for pumpkin pie? ›
If the filling needs to be baked (like for a pumpkin pie), you don't want to overdo it on the pre-baking. But if the filling does not need to be baked, then you'll want to fully blind bake the crust until the bottom is golden.
What happens if you use pumpkin pie mix instead of pumpkin puree? ›
Don't use pumpkin pie filling in place of pumpkin purée.
Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!
Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.
What is the best canned pumpkin pie filling? ›
Libby's Easy Pumpkin Pie Mix
It's very creamy and very flavorful, very cinnamon forward and sweet, but I think once you mix it with the other ingredients and bake it, that added spice will serve you well. This is the best canned pumpkin pie filling if you're lazy and just want to dump!
Why does my pumpkin pie have no flavor? ›
Now if your pie tends to come out bland, you may not be letting your spices hit their full potential. Joy Wilson of Joy the Baker suggests, "To get the most festive flavor out of the spices in your pumpkin pie, bloom the spices with the pumpkin puree in a small saucepan before incorporating into the filling.
What state eats the most pumpkin pie? ›
Pumpkin pie is most popular among residents in North Carolina, Michigan, Maryland, Wisconsin, Kentucky, Oklahoma, Iowa, Nebraska, West Virginia, Mississippi, and South Dakota.
How do you enhance pumpkin flavor? ›
Just add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and ground nutmeg, and you'll be well on your way to making our pumpkin pie dip, pumpkin chocolate chip cookies, and chocolate pumpkin cheesecake.
What if I don't have evaporated milk for pumpkin pie? ›
While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).
What happens if I use regular milk instead of evaporated milk? ›
Yes, you can substitute regular milk for evaporated milk in an Instant Pot recipe, but keep in mind that the texture and flavor may be slightly different. Evaporated milk is thicker and has a slightly caramelized taste due to the heating process, so your dish may be a bit thinner and less rich if you use regular milk.
What happens when you use evaporated milk instead of condensed? ›
For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.
Why is evaporated milk better for baking? ›
Bakers often use it as a substitute for cream to help reduce fat content. To substitute for a cup of regular milk, add in one part evaporated milk and one part water. For a more fresh-milk taste, add half the called for milk with evaporated milk, and the rest with water.