This Pumpkin Pie will be the perfect centerpiece for your Thanksgiving dessert table. The filling is made in one bowl, you don’t have to blind bake the crust, and you can use a store-bought crust without judgement. It’s the perfect pumpkin pie for all you pumpkin lovers out there.
Pumpkin pie. You either love it or hate it. I admit it wasn't one of my favorites. Maybe it's because the ones I have tried were either too sweet, too grainy, too watery, or flavorless. I’ve tried for years to perfect dessert. The pumpkin pies I've made in the past for Thanksgiving were treated like your proverbial fruit cakes on Christmas or your most “favorite” in-law, left in the corner ignored.
Due to the lack of success with my own recipe, I then tried recipes from known chefs or bakeries, checking cookbooks and magazines. They were complicated and required too much effort for what should be a simple pie.
Well, my friends, I'm excited to share this recipe that is simple enough that anyone can make it. You can use my Pumpkin Spice, but store-bought is perfectly fine - again, no judgement.
What I’ve learned when developing this pumpkin pie recipe:
- Cooking the pumpkin with the sugar and spices on top of the stovetop didn’t make a noticeable difference to anyone who tasted the pie. So why do it? I don’t need another pan to clean.
- If you want to create a silky texture, then let a food processor or immersion blender do the mixing for you. This is the same technique I use when making my Sweet Potato Casserole - another must-try dish. But again, I’ve skipped this step and just whisked everything together in a big bowl because of sheer laziness and no one complained (Maybe they were just afraid to?). It’s up to you.
- You don’t have to par-bake the crust! Baking the pie on the lower third of your oven helps cook the bottom of the crust. How many times have you eaten pie and the crust is uncooked? I happen to keep a stone on the bottom rack of my oven but if you don’t have one it’s fine - although I do recommend it. I also place a baking sheet on the bottom rack while the oven preheats and bake the pie on top of the baking sheet. This also helps when taking the pie out of the oven. Genius.
- You can use my Cream Cheese Pie Crust for this recipe or simply use a good quality frozen (thawed) pie crust. Seriously, life is too short to worry about it. If anyone complains, don’t invite them next year.
- Cooking the pie for the recommended time is crucial. You don't want a dried up pie with an ugly cracked top. I know oven temps vary, therefore I give a range. Just check at 50 minutes and go from there. The pie should be slightly puffed in the center. It should be puffed, not cracked. The puff will settle as it cools. I bake this pie for about 60 minutes and it’s perfect, but again, ovens vary so just check it. Better to have a soft pie than a dried up pie.
- I use sweetened condensed milk and yes, I add a little brown sugar on top of that because frankly, I thought it needed it. The touch of molasses from the brown sugar was a nice addition too. Look, it’s not like you’re having this everyday so if the sugar content bothers you, don’t eat pie.
- I add a good amount of spices. Actually, it’s my recipe for pumpkin spice but for the upteenth time, you can use store-bought without judgement.
- The pie needs to be completely cooled before slicing. I leave it out and let it cool for a few hours. Don’t place a hot or warm pie in the fridge as condensation will form on top and mess all your work up.
After so many attempts at creating a delicious pumpkin pie that was rich and decadent in flavor, I found success. I suffered, actually my family suffered through all the failed attempts - just for you.
Life is too short for mediocre food.
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Perfect Pumpkin Pie
PRINT PINIngredients
- 1 (15 ounce) can of pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup packed light brown sugar
- 1 tablespoon pumpkin spice recipe follows or use store bought
- ½ teaspoon table salt
- ⅛ teaspoon pepper
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon bourbon or vanilla
- 1 9 inch unbaked pie crust
Pumpkin Spice:
- 1 ½ teaspoons cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Instructions
- If making your own pie crust, make and roll then transfer into a 9-inch pie plate. Do not blind bake. Place in fridge while making filling.If using a frozen pie crust, follow directions. The pie crust is not par-baked or blind baked.
- Arrange an oven rack to lowest position of oven. Place a baking sheet on bottom rack and preheat oven to 375°.
- Whisk together all of the pie filling ingredients in a large bowl.
- Pour the filling into the pie crust.
- Place pie on top of preheated baking sheet on lowest rack of oven.
- Bake for 55 - 60 minutes but start checking after 50 minutes as all ovens vary. The pie should be puffed in center and firm around the edges. It should still be wobbly but not wet.
- Remove from oven and cool on a wire rack for at least one hour. Don’t put a hot or warm pie in fridge as condensation will form on top. Place the pie in the fridge for at least another 2 hours before slicing. I leave it out to fully cool before slicing. Serve with whipped cream, if desired.
Notes
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