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.
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.
Because what is better than a creamy smooth pumpkin pie?
To make this classic pumpkin pie You Will Need:
- 1/2 a recipe for homemade pie crust
- pumpkin puree (homemade or store-bought)
- granulated sugar
- light brown sugar
- pumpkin pie spice
- kosher salt
- pure vanilla extract
- whole milk
- heavy whipping cream
- whipped cream, for serving
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.
Now prepare the pumpkin pie filling. In a mixing bowl, add 1-3/4 cup pumpkin puree, 1/2 cup granulated sugar and 1/4 cup light brown sugar, 2 teaspoons pumpkin pie spice, 1/2 teaspoon kosher salt, 2 large eggs and then 1/2 teaspoon pure vanilla extract.
Whisking until thoroughly until combined.
Pour in 1 cup whole milk plus 2/3 cup heavy whipping cream.
That’s it folks!
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.
Allow this classic pumpkin pie to cool completely before slicing and serving with a dollop of freshly whipped cream and a hot cup of coffee.
Enjoy! And if you give this Classic Pumpkin Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Classic Pumpkin Pie
- 1/2 recipe homemade pie crust recipe, (like one disc)
- 1¾ cups pumpkin puree, or use 1 can pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup whole milk
- 2/3 cup heavy cream
FOR THE PIE CRUST:
- Preheat your oven to 375°.
- 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.
- 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.
- Partially bake the crust for 15 minutes and then remove and cool.
FOR THE FILLING/PIE:
- Preheat oven to 425°.
- Whisk together the pumpkin puree, eggs, pie spice, salt, vanilla, milk and cream in a bowl until smooth.
- Pour the filling into the partially baked pie shell. Place the filled pie into a preheated oven for 15 minutes.
- 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.
- Let cool before serving.
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this is so pretty, love that you were able to use the pumpkin puree you made!:) (and your girls pies are lovely as well:))
Gorgeous pie! Nothing like the homemade version to really remind you how good pumpkin pie can be. The texture looks just perfect!
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!
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.
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Pie looks good…Cant get the link for the crust recipe to work.
Thank you, Cindy! And thanks for the heads up on the broken link. I’ve fixed it but here’s the direct link if you would like the recipe! Have a great weekend! http://www.simplyscratch.com/2010/11/how-to-a-perfect-pie-crust.html
If I don’t have pumpkin puree available, would canned pumpkin work? Same amount-2 cups? Thanks!
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!
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