Dessertsnatashaskitchen5.0
Pumpkin Pie Recipe
Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!
👥 10 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Prepare the Pie Crust:
pie crust (1 disk or half of our pie crust recipe)1
2
Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a deep 9” glass pie pan. Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for ⏱️ 30 minutes or refrigerate ⏱️ 1 hour, which will help the crust bake more evenly without sliding down.
3
Blind Baking the Crust:
4
Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake ⏱️ 17 minutes or until edges are starting to turn golden.
pie crust (1 disk or half of our pie crust recipe)1
5
Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for ⏱️ 5 minutes or until the center looks dry. The egg white creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.
pie crust (1 disk or half of our pie crust recipe)1egg white (to brush inside hot crust)1large egg (plus 3 egg yolks, room temp)1
6
Make Pumpkin Pie Filling and Bake:
7
In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.
egg white (to brush inside hot crust)1large egg (plus 3 egg yolks, room temp)1cup granulated sugar1/4granulated sugar3 Tbspvanilla extract1 tsptsp vanilla extract1/2
8
Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles. Pour into pre-baked and cooled crust.
evaporated milk (room temperature)12 oz
9
Reduce oven temperature to 350˚F and bake ⏱️ 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake. Cool completely on a wire rack until room temp (⏱️ 3 hours) then serve or refrigerate if not serving the same day.
10
Make the Whipped Cream:
11
In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for ⏱️ 1 minute until soft peaks form.
egg white (to brush inside hot crust)1large egg (plus 3 egg yolks, room temp)1
12
Add 3 Tbsp sugar and 1/2vanilla and beat on medium-high speed until medium peaks form.
Nutrition Facts
calories
308 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
2 g
sugar Content
24 g
sodium Content
248 mg
protein Content
5 g
cholesterol Content
59 mg
carbohydrate Content
36 g
saturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...