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.
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.
I recommend using a glass pie plate to ensure the bottom gets browned. I don't recommend using stoneware or ceramic as the bottoms will not cook evenly.Leftovers can be wrapped in plastic or placed in covered pie plate for a few days. You can refrigerate and it will keep for a week.
Perfect Pumpkin Pie https://www.thegeneticchef.com/pumpkin-pie/