Dessertsbiggerbolderbaking5.0
Best Pumpkin Pie Recipe
My Pumpkin Pie Recipe pairs a rich spiced filling with a flaky crust for a foolproof holiday dessert perfect for Thanksgiving and beyond.
👥 10 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- oven
📝 Preparation Steps
1
For the Pie Crust
2
Roll out the chilled pastry dough to roughly an 11-inch (28 cm) circle and line a 9-inch (22 cm) pie pan with it. Trim and flute the edges of the dough. If using decorative cookie cutters, cut shapes out of the excess pastry. Place the prepared crust in the freezer while you make the filling.
3
To Make the Pumpkin Pie Filling
4
In a large bowl, combine the pumpkin puree, eggs, evaporated milk, sugar, maple syrup, pumpkin pie spice, and salt and whisk until smooth.
large eggs (, at room temperature )2(15 oz/425 g) pumpkin puree (, homemade or store-bought )1 can(8 fl oz/240 ml) evaporated milk (, at room temperature)1 cuppumpkin pie spice1 teaspoon
5
To Assemble and Bake the Pie
6
Preheat your oven to 425°F (220°C).
7
Pour filling into the crust. If using decorative shapes around the crust, layer them around the edge of the filled pie.
8
Brush the finished crust with egg wash.
egg wash(15 oz/425 g) pumpkin puree (, homemade or store-bought )1 can(8 fl oz/240 ml) evaporated milk (, at room temperature)1 cup
9
Bake for ⏱️ 15 minutes, then without opening the oven, reduce the heat to 350°F (180°C) and bake for another 20 to ⏱️ 25 minutes or until the crust is golden brown and the top of the pie is set. Cover the edges with foil during the last ⏱️ 15 minutes to prevent over-browning if necessary.
10
Cool on a wire rack for ⏱️ 1 hour, then refrigerate until set (about ⏱️ 2 hours) or overnight. Keep refrigerated for up to 3 days.
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