Enjoy this classic homemade pumpkin pie recipe. Simple ingredients that come together beautifully. For a convenient shortcut, use store bought pastry - but always make your own filling with canned pumpkin puree or your own pumpkin or squash puree. Bake one or two days before serving to give yourself time to cool, par-bake, bake and chill the pie.
Prep Time45 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr55 minutesmins
Course: Dessert
Cuisine: American
Keyword: pie, pie crust, pie pastry, pie spice, pumpkin pie, pumpkin puree
Servings: 8pie pieces
Calories: 257kcal
Ingredients
1double crust pie (one for shell, one for decor)see recipe below
Roll 1 chilled pie disc to a 12” diameter circle or two inches wider than upside down pie pan. Transfer to a 9” pie pan. Tuck overhanging dough underneath the edge and crimp.
Line the shell with parchment paper and fill with dried beans (or pie weights). Bake for 12-15 minutes at 400°F (204°C) or until edges start browning. Remove parchment and beans, prick bottom with fork and bake another 8-10 minutes until bottom looks dry and is starting to brown. Cool for at least 1 hour before adding the filling.
Keep oven preheated to 400°F (204°C). In large bowl, mix together the pumpkin or squash puree, eggs, brown sugar, pie spice and salt until well combined.
Pour filling into par-baked pie shell, leave 1-2 cm space between top of filling and top of pie shell. Place in lower part of oven and bake at 400°F (204°C) for 15 min. Reduce heat to 350°F (180°C) and bake for 35 to 40 min. This allows for more even baking and less chance of cracking. If edges are browning too much, loosely cover pie with aluminum foil or use a pie crust shield to cover the edges.
Bake the pie until the edges are firm and puffy but the center 3-4 inches is still somewhat jiggly (not sloshy). Don't overbake, the filling will continue to bake and become firm when removed from oven.
Place pie on cooling rack and let cool for at least 3 hours at room temperature.
Garnish and serve.
Video
Notes
Pie Spice Substitute: 2 tsp cinnamon + 1 tsp ginger + 1/2 tsp nutmeg + 1/8 tsp clovesMakes enough filling for a 9" pie at least 1 1/2" deep. Do not overfill. If you have extra filling, bake it in greased custard cups (25-30 min.).Nutrition Facts do not include decorations.