Pumpkin Pie

5 from 9 votes

Pumpkin Pie is a classic dessert made with creamy pumpkin puree, warm spices, and a flaky crust. Easy to prepare, it's perfect for any occasion, from holiday dinners to casual family meals.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pie Recipe

Servings:

Calories: 224kcal

Ingredients

1 refrigerated pie crust, unrolled and placed into a 9 inch deep dish pie plate (Pillsbury brand)
15 ounces 100% pure pumpkin pie puree, Libby’s brand
½ cup granulated sugar
2 large eggs, lightly beaten and room temperature
2 teaspoons pumpkin pie spice blend
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
12 ounces evaporated milk

Garnish

Whipped topping

Instructions

Preheat oven to 425*F. Transfer the pie crust to a 9 inch pie pan and crimp the edges to give a decorated look to the baked pie. Set aside.
In a large mixing bowl, whisk together the pure pumpkin puree, granulated sugar, lightly beaten eggs, pumpkin pie spice blend, ground cinnamon, vanilla extract and salt just until all the ingredients are fully combined.
Slowly add the evaporated milk to the pumpkin puree mixture while whisking lightly. Do not over mix the pumpkin pie filling. You want as few air bubbles as possible so that you have a nice smooth custard texture when baked.
Very slowly, and carefully pour the pumpkin pie mixture into the prepared pie crust.
Bake at 425*F for 15 minutes, then reduce the oven temperature to 350* F. and continue baking for another 35-40 minutes or until fully set in the center and the crust is golden brown.
Insert a butter knife into the center of the pie. When the filling is completely cooked, it should come out clean. If the knife isn’t clean, bake for a few more minutes, and try again.
Allow the pumpkin pie to cool completely on a wire rack on the counter before slicing and adding a garnish of whipped topping for serving.

Video

Notes

We used Libby’s 100% pure pumpkin pie puree because it always provides a consistent and rich flavor. Be sure you don't buy pumpkin pie filling, which already contains spices and sweeteners.
If you're using a frozen pie crust, use the instructions on the box for how to thaw and unroll it. If you're using a homemade crust, you'll need one large enough to fit in a 9-inch pie pan.
Pour the pie filling into the unbaked pie shell slowly to help prevent air bubbles from forming in the filling. The pie filling should be almost at the top of the pie crust without overflowing.
Cooling the pie on a wire rack allows air to circulate around it. This helps the pie cool evenly and prevents soggy bottom crusts.

Nutrition