Classic Pumpkin Pie
Published 11/3/2024
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I used to always get so frazzled when it was time to make the annual pumpkin pie, but with a little crust short-cut and a few tips, this pumpkin pie is the easiest part of the holidays. Don’t feel like you cheated by not making your own crust; store-bought crusts have come a long way, and boy, does it prevent a lot of unnecessary anxiety!
This silky smooth pumpkin pie is a quintessential fall dessert, and while it tastes like it took hours to make, it’s surprisingly easy to throw together. We used a store-bought crust to save time, but if you’re a go-big-or-go-home type, by all means, make your own!
Just pre-bake the crust, make the filling, and place it in the oven to bake. Top it off with some whipped cream, and dig in. Yes, my darling, that is all it takes!
Classic Pumpkin Pie – Featured Ingredients
- Pillsbury pie crust: This is our go-to crust, which we pre-bake before adding the filling. It’s flaky and delicious and saves so much time!
- Pumpkin puree: Use canned, unsweetened pumpkin puree for best results. Make sure it’s not pumpkin pie filling, which has additional ingredients and sugar already added.
- Light brown sugar: This adds a nice caramel flavor to the pumpkin filling.
- Maple syrup: To add depth of flavor, we use maple syrup in addition to brown sugar. I’m drooling.
- Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves gives this pie its classic fall flavor.
- Almond milk: Use plain, unsweetened almond milk to keep the filling light and dairy-free.
- Eggs: We used two eggs and one egg yolk to give the pie a rich, custard-like texture.
What brand of pie crust is best for pumpkin pie?
Any kind should be fine! We used 1-14 oz. Pillsbury pie crust, but homemade pie crust would also be delicious.
Can I use a different kind of milk for this pumpkin pie recipe?
Any type of milk can be used in this recipe! We like using almond milk as it’s a lighter, healthier option compared to heavy cream or whole milk. It’s also a great dairy-free option for those with allergies or dietary restrictions.
Try Our Homemade Pumpkin Pie Spice!
Don’t have any store-bought pumpkin pue slive on hand? Make pumpkin pie spice from scratch with a few simple ingredients! Here’s our easy-to-follow recipe:
Ingredients:
- 1/2 cup ground cinnamon
- 2.5 tablespoons ground ginger
- 4 teaspoons ground nutmeg
- 4 teaspoons ground cloves
Instructions:
- Place all spices in a small jar and shake until combined.
- Store in an airtight container in a cool, dry place!
What’s the secret to a perfect pumpkin pie?
The key to a delicious pumpkin pie is using high-quality ingredients and ensuring the filling is well-mixed and evenly distributed before baking. It’s also important to not overbake the pie, as this can cause it to become dry and crack.
here’s a tip!
To prevent the crust from getting soggy, we baked it for 10 minutes before adding the filling. To do this, place a piece of parchment paper on top of the crust and fill it with baking weights. If you don’t have baking weights, rice or beans will do the trick!
How long does pumpkin pie last in the fridge?
To store leftover pumpkin pie, cover it loosely with foil or plastic wrap and keep it in the refrigerator. It should last for 3-4 days.
How do you reheat pumpkin pie?
When ready to serve, you can reheat it in the oven at 350°F for about 10 minutes or enjoy it cold.
Pumpkin Pie Recipe
Ingredients
- 1 Pillsbury pie crust, or homemade if you prefer
- 15 oz. canned unsweetened pumpkin puree
- ½ cup light brown sugar
- ½ cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 cup plain, unsweetened almond milk
- 2 large eggs
- 1 large egg yolk
Instructions
- Preheat the oven to 400℉.
- Place the Pillsbury pie crust into a pie pan fitting it to the sides. Using a fork, poke holes all over the crust. This will help prevent bubbles. Place a piece of parchment paper on top of the crust and fill it with baking weights. We used rice.
- Bake for 10 minutes. Remove from the oven and remove the baking weights. Set aside.
- In a large bowl add the pumpkin puree, brown sugar, syrup, pumpkin pie spice, almond milk, eggs, and yolk. Whisk to combine.
- Transfer the pumpkin mixture to the par-cooked pie shell.
- Place in the oven and bake for 45-55 minutes.
- Remove from the oven. Cool for 1 hour and then place in the refrigerator and cool for another 5 hours or overnight.
Tips & Notes
- Pumpkin pie does not need to be refrigerated, but it will lose shelf life when kept on the counter.
- Any type milk can be used in this recipe
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
