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Thanksgiving isn’t Thanksgiving without a classic pumpkin pie recipe. This one has a rich and smooth filling in a tender and flaky crust topped with pie crust leaves and cinnamon whipped cream.
Why You’ll Love This Recipe!
Pie Night. Pie is a crucial part of a Thanksgiving celebration but often we fill up on turkey and potatoes and there is no room for pie! We solved that problem in our family with a fun tradition – Pie Night. We hold it the night before Thanksgiving and invite family over to eat pie (we save some for the next day too). This way there is always room for pie!
The Perfect Combo. This homemade pumpkin pie is just the right combo of pumpkin and spice taste and flavor as well a perfectly smooth texture. I got a little fancy with my pie crust and had fun adding some pastry crust leaves to dress it up.
Ingredients Needed
- Pumpkin puree. I use canned pumpkin. This is not the same thing as canned pumpkin pie filling. You want 100% pumpkin with no spices or sweeteners added to it. I prefer the Libby’s brand.
- Eggs, room temperature.
- Vanilla extract
- Sweetened condensed milk
- Cinnamon
- Pumpkin pie spice
- Salt
- Unbaked pie crust. Use my perfect pie crust recipe. I prefer to use homemade pie crust but you can also buy store-bought pie crust in the refrigerator or freezer section of the grocery store.
Funny Story: My husband is the big pumpkin pie fan in our family though. As a child though his love of Thanksgiving and this pie took a major hit when he went early to his Grandma’s house to help her get ready for Thanksgiving and discovered that the pie he loved so much was really made with Hubbard squash. He managed to recover from the shock though and continues to enjoy pumpkin pie today.
How to Make Pumpkin Pie
- Preheat oven to 425 degrees F.
- In the bowl of a stand mixer, combine together pumpkin puree and eggs and beat or whisk until smooth.
- Add in sweetened condensed milk, spices and stir to combine.
- Pour pumpkin mixture into an unbaked 9″ pie crust. Bake for 15 minutes. Reduce heat to 350 degrees F and bake for another 30-40 minutes or until pie is set in the middle. Insert a knife in the middle of pie to test for doneness, it should come out clean.
- Allow pie to cool completely on a wire rack before serving. Serve at room temperature.
Tips for the Perfect Pumpkin Pie
- Be sure and use room temperature eggs, they will incorporate better and you will get a smooth filling.
- If edges of pie crust seem to be browning too quickly, cover them with foil. Do not cover middle of pie with foil.
- To make sure your pie is done, insert a knife or toothpick into the center of the pie and it should come out clean.
How to Make Fancy Pie Crust Leaves
- Use the other half of the pie crust recipe (it makes two pie crusts).
- Roll out dough to about 1/8″ thick and use a leaf shaped cookie cutter to cut out leaves.
- Place leaves on a baking sheet.
- Brush leaves with an egg wash (beat 1 egg and 1 teaspoon of water together) and bake at 350 degrees F for 10-12 minutes or until golden brown.
- Place around the edge of the finished, baked pie.
How to Make Cinnamon Whipped Cream
- In a medium bowl, beat together the heavy whipping cream, sugar, vanilla, and cinnamon with an electric hand mixer on medium speed until soft peaks form. You can also to this with the whisk attachment in a stand mixer.
- Cover and refrigerate whipped cream until ready to serve. Put on pie right before serving.
How to Serve
- Serve it with some sweetened whipped cream. Add a touch of cinnamon to the whipped cream for even more flavor.
- Homemade Vanilla Ice Cream
- Cinnamon Ice Cream
- Caramel Sauce
- Pumpkin Pie Ice Cream
Frequently Asked Questions
Does pumpkin pie need to be refrigerated?
Since it is an egg based pie, leftovers should be kept in the refrigerator. You can also freeze it. I like to wrap individual slices of pie in plastic wrap and then aluminum foil and freeze for up to 2 months. If you prefer to freeze the whole pie, be sure it is room temperature, wrap in plastic wrap and then place in a large freezer bag. Thaw the pie in the refrigerator before serving.
Can I make this pie ahead of time?
It can be made up to two days in an advance and is a great way to get a jump start on your holiday baking. Just be sure to keep it stored, covered in the refrigerator until ready to serve.
Can I use fresh pumpkin puree instead of canned?
Canned pumpkin puree usually has more moisture than homemade puree so that can effect the outcome of the pie and the bake time. The color may also vary as homemade puree will be a more pale orange. This recipe is formulated to use canned pumpkin puree.
Why does my pie crack?
If your pie cracks it is because it was baked too long. The cracks are a result of overcooked eggs. The eggs have tightened up so much, in an uneven way, that they create fissures in the filling.
Check out more of my Thanksgiving desserts:
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Pumpkin Pie
Ingredients
- 1 15 oz. pumpkin puree
- 2 egg yolks
- 2 tsp vanilla extract
- 14 oz. sweetened condensed milk
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 9 inch unbaked pie crust see notes for link to recipe
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp Sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
- Preheat oven to 425 degrees F.
- Mix together pumpkin puree and eggs until smooth. Add in milk, seasonings and stir to combine.
- Pour into unbaked 9″ pie crust. Bake for 15 minutes. Reduce heat to 350 degrees F and bake for another 30-40 minutes or until pie is set in the middle. Insert a knife in the middle of pie to test for doneness, should come out clean. Allow to cool completely before serving.
- For the pie crust leaves, cut leaves out of second pie crust dough and place on a baking sheet. Brush with an egg wash and bake for 10-12 minutes or until golden brown. Place around the edge of the finished, baked pie.
Cinnamon Whipped Cream
- In a medium bowl, beat together the cream, sugar, vanilla, and cinnamon with a mixer on medium speed until soft peaks form. Refrigerate until ready to serve.
Pie Crust Leaves
- Roll out pie curst to 1/4" thick.
- Use a leaf cookie cutter to cut out shapes.
- Place on a baking sheet.
- Brush leaves with an egg wash (beat 1 egg and 1 teaspoon of water together) and bake at 350 degrees F for 10-12 minutes or until golden brown.
- Place around the edge of the finished, baked pie.
Tips & Notes:
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Nutrition Facts:
Jean Cykana says
What is the difference in using condensed milk over evaporated milk?
Leigh Anne says
They are two different things. Sweetened condensed milk is thick and sweet and evaporated milk is much thinner and more milk like. You will find them side by side in the baking aisle usually.