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Pumpkin Pie Recipe

Featured in Sweet Treats and Baked Goods.

Mix pumpkin with eggs, cream and warm spices till smooth. Pour in flaky pie crust, bake till middle barely jiggles. While it cools, make quick caramel sauce, stir in toasted pecans. Pour over top just before serving. Perfect for holiday tables or fall dinners.

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Fatiha
Updated on Fri, 02 May 2025 12:23:30 GMT
A slice of pumpkin pie topped with whipped cream and chopped pecans on a white plate. Pin it
A slice of pumpkin pie topped with whipped cream and chopped pecans on a white plate. | zestplate.com

Want a pumpkin pie that comes out flawless every time? This homemade version builds on the well-known Libby's approach but includes my family's unique tweaks. If you're baking your very first pie or you've made dozens before, follow these guidelines for a tasty holiday treat that'll have family members coming back for more.

What Makes This Pumpkin Pie Stand Out

I've sampled countless pumpkin pie variations, and this one truly shines. Though the Libby's version serves as a solid foundation, I've picked up several secrets that elevate this recipe further. My straightforward method works wonderfully for newcomers yet delivers professional-quality results. I'll also tell you how to create a dairy-free version with easy substitutions that maintain all the flavor.

Essential Ingredients For Perfect Pumpkin Pie

  • Pumpkin Puree: Libby's works great, though any canned option does the job
  • Pie Crust: Ready-made is quick, but I'll show you my simple scratch version too
  • Evaporated Milk: Adds richness (check below for plant-based alternatives)
  • Eggs: Creates proper texture
  • Brown Sugar: Offers richer taste than granulated
  • Spices: Nutmeg, cloves, ginger, cinnamon
  • Salt: A tiny amount
  • Vanilla: The unexpected element that improves everything

How To Make Pumpkin Pie

Begin With The Base:
Any outstanding pumpkin pie requires a reliable foundation. Flatten dough into dish, shape edges decoratively.
Combine Filling Ingredients:
This uncomplicated recipe needs just a single container - stir until completely blended.
Verify Oven Setting:
Success depends on proper heating - preheat to 425°F.
Initial Cooking Phase:
Transfer mixture to shell, cook 15 minutes at higher temperature.
Reduce Heat And Complete:
Turn down to 350°F, continue baking 40-50 minutes until middle moves slightly when nudged.
Allow Proper Cooling:
Rest for 2 hours - this step prevents splitting.

Keeping Your Pie Fresh

Should you keep pumpkin pie cold? Definitely! After cooling completely, cover it and store in the refrigerator. And if you're curious about freezing - you certainly can! Wrap carefully and store frozen for up to eight weeks. Just let it thaw in your fridge overnight before you plan to eat it.

Customization Options

Interested in a dairy-free version? Swap eggs for silken tofu and use coconut milk instead of the canned dairy option. My straightforward approach works wonderfully with traditional or plant-based components. You can even tweak the spice amounts to match your preferences or create something entirely your own.

Secrets For Success

Getting amazing results comes down to small but important details. Let ingredients reach room temperature before mixing. Don't cook too long - the middle should still move a bit, similar to gelatin. For a pie that never splits on top, try placing a water-filled baking dish on the bottom rack during cooking.

Presentation Ideas

Whether you stuck with tradition or created your own variation, the finishing touches make it memorable. Top with fresh whipped cream, dust with ground cinnamon, or try my special topping made with vanilla and maple syrup. Made your pie yesterday? A quick 10-second warming in the microwave brings back that fresh-baked quality before adding toppings.

A pumpkin pie topped with whipped cream and pecans sits on a plate, accompanied by a small pumpkin and a cinnamon stick. Pin it
A pumpkin pie topped with whipped cream and pecans sits on a plate, accompanied by a small pumpkin and a cinnamon stick. | zestplate.com

Frequently Asked Questions

Beyond storage questions about refrigeration and freezing, many people worry about crust edges getting too dark. Simply cover them with aluminum foil if needed. For best outcomes, don't use fresh pumpkin unless you've thoroughly drained the excess moisture. And yes, your pie will actually taste even better if you make it a day ahead!

Frequently Asked Questions

→ Rather use fresh pumpkin?

Cook it real soft first. Drain it real good. Blend till smooth. Might need less liquid. Watch it's not stringy.

→ Keeping it good?

Wrap tight, keep cold. Good four days tops. Let warm bit to eat. Cover cuts clean. Keep cream separate.

→ Make crust ahead?

Day early works great. Keep it cold wrapped. Let warm bit first. Roll quick when ready. Chill again before fill.

→ Skip nut topping?

Plain pie's still good. Whipped cream works nice. Could add spiced nuts. Even just dust sugar. Many ways work.

→ Need it no wheat?

Special crust works. Check all your stuff. Rice flour's good too. Still tastes right. Watch bake time change.

→ Getting too brown?

Cover edges good. Lower the heat. Move rack down some. Check early maybe. Foil helps lots.

→ Taking it places?

Keep it cold boxed. Pack topping side. Take extra cream. Cut there maybe. Watch the bumps.

→ Want darker color?

More brown sugar helps. Cook pumpkin first. Spice it bit more. Even molasses works. Watch it don't burn.

→ Middle not set?

Give more time. Watch till slight jiggle. Tap pan gentle. Let cool complete. Don't cut hot.

→ Making lots pies?

Double works fine. Need more pans. Watch oven space. Rotate half through. Times stay same.

→ Want more spice?

Add pinch more each. Fresh grate nutmeg. Try bit of ginger. Mix your own blend. Taste as you go.

→ Crust edge falling?

Crimp it tighter. Chill before bake. Don't stretch dough. Make edge thicker. Could double fold.

Conclusion

Love this? Try rolled pumpkin cake next. Or make sweet pecan tart. Both perfect for fall time.

Pumpkin Pie Recipe

Quick holiday pumpkin pie.

Prep Time
30 Minutes
Cook Time
65 Minutes
Total Time
95 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 9-inch Homemade pie crust, or store-bought, deep dish, unbaked.
02 3/4 cup granulated sugar.
03 1 teaspoon ground cinnamon.
04 1/2 teaspoon salt.
05 1/2 teaspoon ground ginger.
06 1/4 teaspoon ground cloves.
07 2 large eggs.
08 15 ounce can canned pumpkin or fresh pumpkin puree.
09 12 ounce can evaporated milk.
10 1/2 cup light brown sugar, packed.
11 2 tablespoons heavy whipping cream.
12 1 tablespoon light corn syrup.
13 1 tablespoon butter.
14 1/2 cup chopped pecans.
15 1/2 teaspoon vanilla extract.

Instructions

Step 01

Preheat your oven to a toasty 425 degrees F, setting the stage for a perfect bake.

Step 02

In a large, welcoming bowl, gently beat the eggs and pumpkin together until they’re a velvety, unified mix. Their harmony sets the base for this pie.

Step 03

In another bowl, carefully blend the sugar, cinnamon, salt, ginger, and cloves. This fragrant medley will add warmth and spice to every bite. Mix this into the pumpkin blend, stirring in the rich evaporated milk slowly until everything is smooth and combined.

Step 04

Carefully pour this luscious mixture into your unbaked pie shell, ensuring it spreads evenly.

Step 05

Slide your pie into the preheated oven and let it bake for 15 minutes. Reduce the oven temperature to a comfortable 350 degrees F, and continue baking for another 40 to 50 minutes. You’ll know it’s ready when a small jiggle in the middle gives it away or when a knife inserted into the center comes out clean.

Step 06

Allow your pie to cool completely on a wire cooling rack, locking in its creamy texture. Serve with optional whipped cream and a generous spoonful of caramel pecan topping for that extra touch of decadence.

Step 07

For the topping, combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium-high heat. Let this sweet delight boil, then simmer, stirring frequently for about 5 minutes.

Step 08

Remove from heat and stir in chopped pecans and vanilla, letting it thicken as it cools. Spoon over each pie slice to serve.

Notes

  1. Make-Ahead Instructions: You can prepare the entire pie the day before and store it in the refrigerator, or separately store the pie crust and filling until baking time the next day.
  2. Storage Instructions: Homemade pumpkin pie should be refrigerated if not eaten within 2 hours of being at room temperature. It will stay fresh for 3-4 days in the refrigerator.
  3. Freezing Instructions: You can freeze this pie for up to 3 months, ensuring it's well-covered. Thaw overnight in the refrigerator before serving.
  4. The caramel pecan topping adds a delightful crunch and a hint of sweetness, complementing the creamy pumpkin filling perfectly.

Tools You'll Need

  • Pie Pan.
  • Large bowl.
  • Small saucepan.
  • Wire cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Eggs.
  • Dairy.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 225
  • Total Fat: 9 g
  • Total Carbohydrate: 32 g
  • Protein: 5 g