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–+ servings
a freshly baked pumpkin pie with whipped cream.
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4.69 from 32 votes

Classic Pumpkin Pie

This Classic Pumpkin Pie is creamy, sweet and luscious! Completely homemade from the crust to the creamy filling. It's utterly delicious and bursting with flavor! It also freezes well! Perfect for your Thanksgiving or Friendsgiving table!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: classic pumpkin pie, pumpkin pie, thanksgiving recipes
Servings: 8
Calories: 294kcal
Author: Joanna Cismaru

Equipment

Ingredients

Pie Crust

Pumpkin Pie Filling

US Customary - Metric

Instructions

  • Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
  • Preheat your oven to 425°F.
  • In a large bowl combine the sugars, pumpkin pie spice, cinnamon and salt. Add the rest of the filling ingredients and mix well until well incorporated and smooth, using a mixer or whisk. Set aside.
  • If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
  • Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
  • Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
  • Pour the pumpkin mixture into the pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F degrees and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
  • Cool before serving. Top with whipped cream if preferred.

Video

Notes

  1. Check out the recipe to make this easy pie crust with video and step by step instructions here.
  2. Chill The Dough. This is the secret to a flaky crust.
  3. Pre-bake your crust. This will prevent your crust from getting soggy.
  4. Don't skip the brown sugar. It adds a little bit of caramel flavor to the pie.
  5. Use room temperature ingredients. It’s important to always use room temperature ingredients for the filling because they blend more evenly in batters. Cold ingredients can result in lumpy batter, a stodgy texture and require longer baking time.
  6. Cool the pie completely before slicing. After baking, you should allow the pie to cool completely at room temperature. You want to make sure you allow the pie to set properly. Cool for at least 2 hours on a wire rack before serving.
  7. Pumpkin pies will last 3 to 4 days stored in the fridge.
  8. To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.
  9. To defrost, place the pie in the fridge overnight and let it thaw slowly.

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 316mg | Potassium: 312mg | Fiber: 2g | Sugar: 25g | Vitamin A: 9725IU | Vitamin C: 3.7mg | Calcium: 158mg | Iron: 2.1mg