This Pumpkin Pie is rich and silky and will make your taste buds dance like it’s their 21st birthday! Our easy recipe turns out a delicious dessert that everyone will love.
I love pumpkin pie because not only is it delicious, but you can make it a few days ahead and pop it in the fridge, or even longer if you freeze the pie! When I left the house this morning, I could see my kids going for the leftover pie through the kitchen window as I pulled out of the driveway. Be still my heart. They love pumpkin too.
I have never hidden my deep and abiding love for all things pumpkin. I have even been known to make pumpkin soup in the dead of Florida summer, because /picture me drooling/ I. Love. Pumpkin. This easy pie sweetened with brown sugar is no exception.
Pumpkin Pie Ingredients
- Light brown sugar – firmly packed.
- Salt – regular table salt.
- Ground cinnamon
- Ground allspice
- Ground ginger
- Eggs – we use large eggs
- Pumpkin – make sure you’re using a can of pure pumpking puree and not pie filling.
- Milk – whole milk will work best.
- Flour – make sure to get all purpose flour and not self rising or bread flour.
- Sugar – regular granulated white sugar.
- Salt – regular table salt.
- Butter – your butter needs to be cold, do not let it get to room temperature.
- Ice water – it is important that the water is very very cold.
If you love fall inspired recipes, make sure to try our easy apple bundt cake too!
How do you make pumpkin pie?
There are so many versions out there, it would make your head spin! We use a combination of pumpkin puree, eggs, brown sugar, milk, and spices.
Pumpkin pie crust
⭐ First, combine flour, sugar and salt in medium bowl.
⭐ Then, blend in butter with pastry blender or two knives to form coarse crumbs.
⭐ Next, slowly add ice water, and mix with fork until dough forms.
⭐ Then, knead dough with lightly floured hands until mixture forms a ball.
⭐ Finally, roll out dough on lightly floured surface from center to edges, forming a 12-inch circle. Press into 9-inch pie plate.
Pumpkin pie filling
⭐ First, combine sugar, salt and spices in small bowl; set aside.
⭐ Then, beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Pour into pie crust.
⭐ Next, bake 15 minutes, then cover edges with aluminum foil to avoid burning the crust. Decrease oven temperature and bake 45 minutes or until knife inserted near center comes out clean.
⭐ Finally, cool on wire rack 2 hours. Chill, if desired.
What can be substituted for evaporated milk in a pumpkin pie?
We don’t actually use evaporated milk in this recipe. We find fresh whole milk makes a really delicious and silky pumpkin pie. If you are looking for a pie filling that uses sweetened condensed milk, try our pumpkin pie bites recipe!
Do you have to pre bake pie crust for pumpkin pie?
If you’re planning to serve the pie right away, then it’s not strictly necessary. For this post, we did not pre bake the pie shell. However, if you’re making the pie days in advance, then you may want to pre bake the pie crust for 5 minutes. Allow the pie crust to cool completely before filling it and returning to the oven.
For an even more water-tight pie crust, you can create an egg wash (equal parts egg white and water whisked together), and brush it over the crust before pre baking.
Serving and storage
How do you serve pumpkin pie?
Some folks enjoy the pie chilled, but in our house we prefer it warm with a scoop of vanilla ice cream or fresh whipped cream. For best consistency, you should allow the pie to cool completely and then warm it back up. But if you can’t wait, that’s okay too!
Do I have to put pumpkin pie in the fridge?
This is a custard style pie made with eggs and milk, so it should be stored in the refrigerator to keep it at a safe temperature and prevent food borne illness.
What goes well with pumpkin pie?
This pie is traditionally served at holiday meals alongside slow cooked ham, roasted turkey, green bean casserole, baked sweet potatoes, yeast dinner rolls, cranberry sauce with orange zest, and creamy mashed potatoes. We also like to make our easy pecan pie and an apple bundt cake recipe for dessert!
More awesome pie recipes
More pumpkin recipes we love
Tools we love
- Pie plate – I love these sturdy glass pie plates, they’re the go-to in our home. Also awesome, that they come in a 2-pack and are super reasonably priced!
- Electric mixer – I love love love love love (x’s 100) my stand mixer. Really and truly. But my daily work horse is this handheld electric mixer. It even comes in allll the colors. Which, yay!
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How to Make a Classic Pumpkin Pie
Pumpkin Pie Recipe
- 1 cup firmly packed light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 can 15 ounces pumpkin
- 1 1/2 cups whole milk
- 1 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 6 tablespoon butter cold
- 2 to 3 tablespoons ice water
- Combine sugar, salt and spices in small bowl; set aside.
- Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk.
- Pour into pie crust.
- Bake 15 minutes at 425 degrees, then cover edges with aluminum foil to avoid burning the crust. Decrease oven temperature to 350 degrees and bake 45 minutes or until knife inserted near center comes out clean.
- Cool on wire rack 2 hours. Chill, if desired.
- Combine flour, sugar and salt in medium bowl.
- Blend in butter with pastry blender or two knives to form coarse crumbs.
- Add ice water, 1 Tbsp. at a time, and mix with fork until dough forms.
- Knead dough with lightly floured hands until mixture forms a ball.
- Roll out dough on lightly floured surface from center to edges, forming a 12-inch circle. Press into 9-inch pie plate.
We originally partnered with Mirum on this classic recipe, and as always all opinions are my own!
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