Oct 09, 2024
My Best Easy Pumpkin Pie Recipe
This, as the title suggests, is one super easy pumpkin pie recipe. Seriously, if you can stir sugar into a cup of coffee, you have all the skills required to make this beauty. But it’s far from just being an easy pumpkin pie recipe. It’s also super-creamy, richly spiced and crazy delicious. I serve it at Thanksgiving dinner and my friends say it is the best pumpkin pie they’ve ever had.
Here’s What You Need
To make this Pumpkin Pie recipe, you’ll need a few simple ingredients, tools, and a few ideas for variations if you want to switch things up. Let’s break it down.
Homemade Pumpkin Pie Ingredients
You’ll want to gather these ingredients to create the filling and crust for your pumpkin pie.
For the Pumpkin Pie Filling:
Pumpkin Purée: Pumpkin is the star of the show here. You can make pumpkin pie from scratch with fresh pumpkin or use canned pure pumpkin.
Heavy Cream or Whole Milk: This adds richness and a silky texture to the filling.
Brown Sugar: Provides sweetness and a hint of caramel flavor that pairs perfectly with the pumpkin pie spice blend.
Eggs: They help bind the filling together and give it structure.
Cinnamon, Ginger, Cloves: Classic fall spices that give thanksgiving desserts their warm, spiced flavor. Cinnamon is the most prominent, while ginger and cloves add depth.
For the Crust:
Unbaked Pie Crust: The base of your pie—store-bought or homemade pie crust works. No need to fuss with pie weights or blind baking with this easy pumpkin pie recipe! Thaw it first if using frozen.
To Serve:
Sweetened Whipped Cream: For serving on top. It’s the perfect creamy contrast to the rich pumpkin filling.
Grab these Tools
You won’t need anything too fancy, but having the right tools will make the process smoother.
Whisk: To blend the filling ingredients together smoothly. Mixing Bowl: A large bowl to hold your filling mixture. Pie Pan: For baking your pumpkin pies. A 9-inch pie dish is perfect for this recipe. Baking Stone or Sheet: This helps ensure even heat distribution and a crisp bottom crust. Wire Rack: For cooling the pie after it’s baked.
With these ingredients and tools on hand, you’re ready to make the best pumpkin pie recipe!
How to Make Pumpkin Pie from Fresh Pumpkin
Making pumpkin pie from fresh pumpkin is a bit more work but gives a more natural, slightly less sweet flavor. Here’s how to do it.
Prepare the Oven and Crust
Start by positioning your oven rack in the bottom third of the oven. Place a baking stone or large baking sheet on the rack and preheat your oven to 400°F. This will help create a crisp crust. I recommend starting with my no-fail easy pie crust recipe. No food processor, no headache, just super-buttery, deliciously golden, flaky crust. I also have a simple no-roll, press-in pie crust that’s great for beginners. Next, prepare your unbaked pie crust by placing it in a 9-inch pie dish. You can use store-bought or homemade, whichever you prefer. Set it aside for now.
Mix the Filling
In a large bowl, whisk together the pumpkin purée, heavy cream (or milk), brown sugar, eggs, cinnamon, ginger, cloves, and salt. Make sure the mixture is smooth and well combined.
Assemble the Pie
Pour the filling into the prepared pie crust. Smooth the top with a spatula if needed to create an even surface.
Bake the Pie
Place the pie on the preheated baking sheet in the oven. Bake at 400°F for 15 minutes. After that, reduce the temperature to 325°F and bake for an additional 40 minutes. The pie should be set with a slight jiggle in the center.
Cool and Serve
Once the pie is done, transfer it to a wire rack to cool. You can serve it warm, at room temperature, or chilled. Top with sweetened whipped cream for an extra treat. And that’s it! Enjoy your delicious homemade pumpkin pie.
Overmixing the filling: Whisk until combined, but don’t overdo it. Too much air will create cracks in the pie as it bakes. Skipping the preheated baking sheet: This step ensures the bottom crust gets crispy. A soggy crust can ruin the texture. Not checking for doneness: The internal temperature of a fully baked pumpkin pie should reach 175°F (79°C) in the center. You can use an instant-read thermometer to check. The pie should also have a slight jiggle in the middle when it’s done baking.If it’s completely firm, it’s overbaked. Not cooling before slicing: Let the pie cool on a wire rack. Slicing too soon can make the filling runny.
Prepare the Fresh Pumpkin
You’ll need about 2 cups of pumpkin purée for the pie. Now, use the fresh pumpkin purée in your pumpkin recipes just like you would with canned pumpkin. I love it for pumpkin muffins and my favorite moist pumpkin bread.And here’s how to freeze leftover pumpkin puree!
Best Kinds of Pumpkin for Fresh Pumpkin Pie
When making pumpkin pie, the type of pumpkin (or squash) you use matters. Here are the best options for a creamy, flavorful pie:
Sugar pumpkins: Also known as pie pumpkins, these are small, sweet, and have smooth flesh. They’re ideal for baking and give a classic flavor. Jarrahdale pumpkins: Known for their blue skin, these have sweet, dense flesh that delivers a rich flavor and smooth texture. Butternut squash: Surprisingly, many canned pumpkin purées are made from butternut squash because of its sweet, creamy consistency. It’s a fantastic substitute, offering a naturally sweet and velvety texture. Kabocha squash: This sweet, nutty squash has a rich, dense flesh that makes it a great alternative to pumpkin. It adds depth of flavor to your pie.
Avoid using large carving pumpkins since their flesh tends to be stringy and watery, which isn’t great for pies. Stick to smaller, sweeter varieties or butternut squash for the best results.
Make Ahead and Storage
Here’s how to make this pumpkin pie ahead of time and store any leftovers for later.
Make ahead: You can make the pie up to 2 days in advance. Store it in the fridge, covered, until ready to serve. Refrigerate leftovers: Store any leftover pie in the refrigerator, covered, for up to 4 days. Freeze: Wrap the pie tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving. Reheat: Warm slices in the oven at 325°F for 10-15 minutes if you prefer your pie served warm.
