Classic Pumpkin Pie

This classic pumpkin pie is easy and delicious! Serve this at your next holiday gathering, top with whipped cream and serve with a steamy cup of coffee.

Classic Pumpkin Pie l SimplyScratch.com

Thanksgiving isn’t Thanksgiving without pumpkin pie. Every year, I’m in charge of bringing the pies and this classic pumpkin pie is always a one of them. A pumpkin custard spiced with a homemade pumpkin pie spice and vanilla and baked in a buttery flakey pie crust.

Like and good pie, it starts with the perfect pie crust. My go-to pie crust recipe is super easy and can be used for sweet and savory recipes. As long as you have a food processor, you can make this pie crust. 

Classic Pumpkin Pie l SimplyScratch.com

Because what is better than a creamy smooth pumpkin pie?

Classic Pumpkin Pie l SimplyScratch.com

Here is what you’ll need to make this perfectly classic pumpkin pie; 1/2 a recipe for pie crust, 1-3/4 cup of pumpkin puree, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 teaspoons pumpkin pie spice, 1/2 teaspoon kosher salt, 1 teaspoon vanilla extract, 2 large eggs, 1 cup of whole milk and 2/3 cup heavy whipping cream. 

Classic Pumpkin Pie l SimplyScratch.comClassic Pumpkin Pie l SimplyScratch.com

First thing is to roll your pie crust out to roughly 12-inches in diameter and 1/4-inch thickness. Place it over your 9-inch pie plate and gently press to fit. Trim the dough so you have a 1-inch thickness, fold the overhang underneath and then pinch the dough to form and edge.

Next move your oven rack to the lowest position of your oven. Then preheat your oven to 375°. Meanwhile place the dough in your fridge for 20 minutes or while your oven preheats. Then place a piece of parchment or aluminum foil in the center and filling it with pie weights or dried beans.

Partially bake the crust for 15 minutes. Once partially baked, remove the parchment and pie weights and cool.

Why is Blind Baking Important?

Blind baking is important for two situations. One reason is partially baking the pie crust for a short period of time prior to filling and baking the pie. For pies like pumpkin pie, when the moisture of the filling could sog the crust. Blind baking helps to prevent that. The second reason is if the filling doesn’t need to be cooked. It’s simply pre-baking the pie crust beforehand to hold the unbaked filling. Think French silk or banana cream.

What Is Needed To Blind Bake?

Parchment paper or aluminum foil will work to line the crust. And ceramic pie weights are great for weighing down the bottom of the crust so it won’t puff up, which would make it exceptionally hard to fill. If you don’t have pie weights, you can use dried beans or lentils.

Classic Pumpkin Pie l SimplyScratch.comClassic Pumpkin Pie l SimplyScratch.com

Now make the pumpkin pie filling. In a mixing bowl, add the pumpkin puree, sugars, pumpkin pie spice, salt, eggs and then the vanilla. Whisking until thoroughly until combined.

Classic Pumpkin Pie l SimplyScratch.comClassic Pumpkin Pie l SimplyScratch.com

Next pour the mixture into the pie crust and then place it on the lower rack of your preheated 425° oven for 15 to minutes, then reduce the heat to 350° for 35-40 minutes or until a set with the center slightly jiggles when shaken.

Classic Pumpkin Pie l SimplyScratch.com

Allow this classic pumpkin pie to cool completely before slicing and serving.

Classic Pumpkin Pie l SimplyScratch.com

With freshly whipped cream and a hot cup ofcoffee.

Enjoy! And if you give this Classic Pumpkin Pie recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

classic pumpkin pie l simplyscratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: one 9-inch pie or 8 servings

Classic Pumpkin Pie

This classic pumpkin pie is easy and delicious! Serve this at your next holiday party topped with whipped cream and a steamy cup of coffee.
Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 15 minutes
Total Time 1 hour 10 minutes

Ingredients

Instructions

FOR THE PIE CRUST:

  1. Preheat your oven to 375°.
  2. Roll your pie crust out to 12-inches in diameter and roughly 1/4-inch thickness. Place it over your 9-inch pie plate and gently press to fit. Trim the dough so you have a 1-inch overhang, fold the overhang underneath and then pinch the dough to form and edge.
  3. Next move your oven rack to the lowest position of your oven. Then preheat your oven to 375°. Meanwhile place the dough in your fridge for 20 minutes before placing a piece of parchment in the center and filling it with pie weights or dried beans.
  4. Partially bake the crust for 15 minutes and then remove and cool.

FOR THE FILLING/PIE:

  1. Preheat oven to 425°.
  2. Whisk together the pumpkin puree, eggs, pie spice, salt, vanilla, milk and cream in a bowl until smooth.
  3. Pour the filling into the partially baked pie shell. Place the filled pie into a preheated oven for 15 minutes.
  4. Then reduce the heat to 350° and continue baking for 35-40 minutes. The pie should have a slight wiggle but will firm up as it cools. Or use a knife and insert in the middle, it should come out clean.
  5. Let cool before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

[this post contains affiliate links.]

classic pumpkin pie l simplyscratch.com

    Pin It

12 Responses to “Classic Pumpkin Pie”

  1. #
    1
    Amanda — November 29, 2010 at 8:56 pm

    this is so pretty, love that you were able to use the pumpkin puree you made!:) (and your girls pies are lovely as well:))

  2. #
    2
    Karen — November 30, 2010 at 12:22 am

    Gorgeous pie! Nothing like the homemade version to really remind you how good pumpkin pie can be. The texture looks just perfect!

  3. #
    3
    Pretend Chef — November 30, 2010 at 2:50 pm

    Pumpkin pie is hands down my favorite holiday treat. I look forward to it every year! Your pie has my stomach growling something fierce this morning. It looks so delicious!

  4. #
    4
    Mary — December 1, 2010 at 11:09 pm

    This pie is absolute perfection! I have a thing against canned pumpkin puree and always use fresh, so I'm smiling in a very goofy way right now.
    🙂

  5. #
    5
    Cindy — October 11, 2016 at 8:19 am

    Pie looks good…Cant get the link for the crust recipe to work.

  6. #
    6
    Jolie — November 23, 2016 at 2:15 pm

    Hi Laurie,
    If I don’t have pumpkin puree available, would canned pumpkin work? Same amount-2 cups? Thanks!

    • Laurie McNamara replied: — November 23rd, 2016 @ 3:48 pm

      Hi Jolie! Actually, YES! I’ve remade this recipe (with canned) and only used 1-1/2 cups or 1 (15 ounce) can. Also, I thought I updated the rest of the recipe, but when I looked back I realized the changes didn’t save. I no longer use sweetened condensed milk. I’ve updated the recipe now, so if you want to check it out. I’ve also saved the original recipe, in case you need it still. Thanks and Enjoy!

Trackbacks/Pingbacks

  1. Pingback: Thanksgiving Pie Round Up « Comfortably Domestic

  2. Pingback: Thanksgiving Pie Round Up

  3. Pingback: Top Pumpkin Pie Recipe With Fresh Pumpkin And Reviews - Trending Yum - Trending Recipes and Food 2018 2019

  4. Pingback: Best Pumpkin Pie Recipe With Evaporated Milk And Reviews - Trending Yum - Trending Recipes and Food 2018 2019

Leave a Comment