One pie to rule them all! There’s no question that pumpkin pie is the quintessential fall dessert. We just can’t get enough of its creamy goodness, perfectly balanced spices, and flaky crust. Read on for our ultimate pumpkin pie recipe, plus elevated serving recommendations to make it shine even brighter.
Tools You’ll Need:
- Pie tin or dish
- Measuring cups
- Aluminum foil
- Wire cooling rack
- Mixing bowl
- Large spoon
- Dough for 9-inch pie
- 3 eggs
- 1 can of pumpkin purée (15 oz)
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup white granulated sugar
- 2 tsp vanilla bean paste
- 3/4 cup heavy whipping cream
- 1 1/2 tablespoons pumpkin pie spice
- Pinch of pink salt
Now that you have all your yummy ingredients lined up and kitchen tools ready, it’s time to dive right into making the perfect pumpkin pie.
Step #1: Crispy Crust
For an extra brag-worthy dish from scratch, we recommend making our trusty homemade pie crust. If you’re more pressed for time, the store-bought dough is perfectly acceptable too. Please note we also have a great recipe for gluten-free pie crust for guests with any dietary restrictions. Whatever you choose, start by stretching the dough onto your pie dish past the edges, then crimping edges with a fork. Refrigerate until baking.
Step #2: Fantastic Filling
Preheat oven to 425 degrees, then get ready to tackle your pie filling. First, in mixing bowl, combine sugars and eggs and whisk until smooth. Add salt, pumpkin pie spice, cream, vanilla, and purée. Stir with large spoon until evenly mixed. Pour completed filling into cooled crust.
Step #3: Baking Beauty
Bake for 12 minutes at 425 degrees, then rotate dish and lower oven to 375 degrees. Bake for another 30 minutes. Top with aluminum foil, rotate again, and bake for 10 more minutes. Using the foil prevents the top of the pie from browning, and rotation helps it to cook more evenly.
Step #4: Toothpick Test
Carefully remove foil topper, and place a toothpick into pie a couple inches from the edge. Remove quickly. If the toothpick comes out clean, that means the pie is ready. If it doesn’t, simply bake for another three minutes and test again.
Step #5: Too Cool
Let finished pie cool on wire rack for about two hours. It’s best enjoyed at room temperature. Once you’re done eating your decadent dessert, be sure to store it in the refrigerator covered with foil. It will be good for four days or so, but we sincerely doubt it will last that long!
Now that the base pie is complete, up your dessert game to a full-on masterpiece with our tried-and-true tips. We love the traditional way of serving pumpkin pie with simple whipped cream; for a gourmet touch, make your own with our killer recipe. Another great addition is ice cream, especially made from scratch. We prefer homemade vanilla bean so the pumpkin is still the star of your dish. We also love to add an unexpected textural element by topping pie or ice cream with roasted pepitas. Pumpkin on pumpkin for the win!