Perfect Pumpkin Pie is a smooth and rich pumpkin-based custard pie that is baked in my no-fail homemade pie crust. Try my Impossible Pumpkin Pie for another delicious pumpkin dessert that just happens to not have a crust!
Perfect Pumpkin Pie
If you are looking for a pumpkin pie recipe that tastes just like you got it at a bakery, this is the recipe you need! It all starts with my no-fail homemade pie crust in this recipe. Yes, the recipe will give you two crusts (and you only need one here). But, save the other crust for Pumpkin Cream Cheese Pie. Both pies are definitely worthy of making it onto your Thanksgiving menu!
Pumpkin Pie Ingredients
Homemade Pie Crust–If you make this crust, remember that it makes two crusts. Save one for another recipe. You could also use a storebought pie crust.
Pumpkin Puree: Pumpkin Puree: Be sure to look for pumpkin puree, not pumpkin pie filling. Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.
Sweetened Condensed Milk: Be sure to check the labels carefully when buying sweetened condensed milk. Do not use evaporated milk in this recipe.
Pumpkin Pie Spice: Be sure to have pumpkin spice around your house for everything pumpkin. And, if you don’t have any on hand, it is super easy to make your own homemade pumpkin pie spice!
Again, you can use a storebought pie crust, but I highly recommend my homemade pie crust. It has not failed me, yet, and it is perfect for this pie. Roll out the pie crust and place it into a deep-dish pie plate. Remove any excess crust.
Cinch the edge of the crust. (Just use a fork to crimp around the crust if you don’t feel like doing any fancy scalloping.) Place the pie crust in the refrigerator to chill as you combine the pumpkin filling.
How to Make Perfect Pumpkin Pie
Once the crust has been placed in the refrigerator, mix together the filling ingredients. (I adapted this recipe from Allrecipes.) In a large bowl, whisk together all of the ingredients until you have a smooth mixture. Next, remove the crust from the refrigerator and fill it with the pumpkin filling.
Bake the pie for 15 minutes at 425°F. (No, the pie is not done, yet.) After 15 minutes, without opening the oven door, reduce the oven temperature to 350°F. Bake the pie for an additional 35-40 minutes, or until an inserted knife comes out clean. Transfer the pie to a wire rack to cool for a couple of hours before cutting and serving. Serve cold topped with homemade whipped topping.
When is Pumpkin Pie Done Baking?
There are a few ways to check for doneness on a pumpkin pie.
- The easiest way is to insert a clean knife into the center of the pie. If it comes out clean, the pie is done. And, if the little crack in the top bothers you, add a dollop of whipped cream in the center, over the crack, before serving.
- A second way to check for doneness is with a thermometer. A digital thermometer can be inserted into the pie and should read a minimum of 180°F.
- Thirdly, if you really don’t want any cracks or holes in the pie, you can do the ‘jiggle test’. This is not a guarantee, however. But, you could gently shake the pie and if the center jiggles a bit, it is done. Just make sure there is no liquid left in the pie (then it is not done).
If the crust is browning before the pie is completely cooked, add an aluminum foil shield over the crust. Make sure the pumpkin pie has had time to cool before cutting and serving; it should be served cold.
How to Store Pumpkin Pie
You can make this perfect pumpkin pie a couple of days ahead of time, which will come in handy if preparing a lot of things for your Thanksgiving, or any large gathering. If making ahead of time, let the pie cool completely before storing it in the refrigerator. Wrap it tightly in plastic wrap and then a layer of aluminum foil. Serve it within two days.
Can I Freeze Pumpkin Pie?
Yes! If two days ahead of time is not cutting it this year, you can bake and then freeze a pumpkin pie for up to a couple of weeks ( I would say about 2 weeks for best results) before serving it. I would recommend baking the pie in an aluminum pie plate. This helps the pie freeze faster and cuts down on ice crystals forming.
Once baked, let the pie come to room temperature and wrap it in a few layers of plastic wrap. I also add a layer of aluminum foil just to be safe. Label and date the packaging and place it in the freezer. When ready, thaw the pie in the refrigerator (about 12 hours) before serving.
Looking for More Pumpkin Recipes?
- 1 9-inch unbaked pie crust, store-bought or homemade
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Preheat oven to 425°F.
Roll out the pie crust dough into a large circle and place it into a 9″ deep-dish pie plate, cutting away any excess crust.
Flute or crimp edges (if desired) and place in refrigerator.
In a large bowl combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
Pour the pumpkin mixture into the crust. Bake for 15 minutes.
After 15 minutes, keeping the oven door closed, reduce the temperature to 350°F and bake 35-40 more minutes, or until a knife inserted comes out clean.
Transfer the pie to a cooling rack. Let the pie come to room temperature before cutting and serving.
Serve cold with whipped topping.