Pumpkin Pie (Classic)

Pumpkin Pie:

This classic pumpkin pie recipe is the only one you need for Thanksgiving. Rich, creamy, and delicious, can be made with Libby’s Pumpkin (canned) or fresh made puree.

When I realized I did not have a classic pumpkin pie recipe on my site I was flabbergasted, especially since it is the most requested Thanksgiving dessert. But don’t worry, I am making it up to you now with this totally easy, and super delicious pumpkin pie.

When it comes to a good pumpkin pie recipe, there are a few things I look for. I want it to be rich, spicy, slice well, have a silky smooth texture, and have a nice pumpkin flavor. But I also want it to be easy.  Here are my favorite tips for making a really good pumpkin pie.

Pumpkin Pie Tips

1. Pre- bake the crust: Do you bake the crust first for pumpkin pie? If you have ever asked yourself if you should bake the crust first, the answer is yes! A pumpkin pie is not going to be good if the crust is soggy. So you want to pre bake the pie crust some. This is called blind baking it. I use this homemade pie crust recipe, which is our family favorite, and so flaky and tasty.
   To blind bake your crust, just roll out the crust and fit it into the pie plate. Then, line it with a piece of parchment paper and fill the bottom with pie weights or dried beans. The weights help keep the bottom from puffing up and the sides from slouching.
   Bake for between 5- 15 minutes, then take out the weights, and give it a another few minutes in the oven. I go for 5 minutes for this recipe because I am going to bake it at a higher heat for 15, then turn it down. But if I was making a coconut cream pie, for example, I would likely bake it all the way through.
2. Purée the filling: For a super silky and creamy smooth texture, you want to puree your pumpkin. If you are using a canned pumpkin, it is already pureed, but you can get it even silkier by running it through your blender or food processor one more time before using it in the recipe.
3. Heat the filling with spices and sugars:  This is one trick I don’t do if I am short on time, but I do love to use it for Thanksgiving. This is a trick where you warm the filling up, just bringing it to a slight bubbly stage before you add it to your pie. Heating it up will give you a richer pumpkin flavor, and get rid of some of the raw pumpkin, or tin can taste. Add your spices and sugars first, as this will help make it richer because they will melt into it.
4. Make filling ahead: While heating up the filling is a great trick, another way to get that richness is to make your filling a day ahead and let it sit in the refrigerator, so the spices can meld with the pumpkin. I like this trick for another reason too, it just means less to do on the day of.

How do you make pumpkin pie crust?

You can use a classic recipe for the crust, you don’t need a special crust, although some like to use things like ginger snaps, or graham crackers for added flavor. Me? I like a traditional pie crust that is buttery, flakey, and holds the filling well.

My favorite pie crust recipe: Pie Crust!

Libby’s Pumpkin Pie

Libby’s pumpkin pie is a classic, so if you want to bake from canned pumpkin, I wish you more power. I do it all the time, and I love it. There are a few things you can do to avoid that canned pumpkin taste.

• Mix up your filling the day before, and refrigerate to give the flavors a chance to meld.
• Heat up that filling to reduce the raw and canned taste, and so sugars can melt into the filling.
• Use pumpkin puree that is not expired. Seems like common sense, but sometimes people have canned pumpkin from a previous year, and if it has been in the can too long, it will taste like it.

How do you make pumpkin pie from a real pumpkin?

Making pumpkin pie from real pumpkins requires you to take a sugar pumpkin, and cook the flesh and make it into a puree. It is not super difficult to do, and can result in a truly delicious pumpkin pie. Just be wary of the liquid content, and adjust as needed.

I have to be honest, I don’t make my own pumpkin puree often. I like the convenience of simply opening a can of Libby’s for a Libby’s pumpkin pie. But if you have some sugar pumpkins in your garden, and want to make your own pumpkin puree, here is what you need to know:

• Look for a 4 pound sugar pumpkin.
• A 4-pound sugar pumpkin will yield around 1½ cups of mashed or pureed pumpkin.
• Substitution should be 1:1 for canned pumpkin

There are three ways to make pumpkin puree:

1. BAKING METHOD
   • Cut the pumpkin in half. Cut out the stem, and scrape out all the pulp and seeds.
   • Tip: Save the seeds to dry and roast for a yummy snack later.
   • Place your two pumpkin halves in a baking dish, face down.
   • Cover the dish with foil.
   • Bake in a preheated 375 degrees F oven for about 1½ hours, or until tender.
   •  Remove from oven, and let cool completely.
   • Once cooled, purée in a food processor, mash, or blend.
2. BOILING METHOD
   • Cut the pumpkin in half. Cut out the stem, and scrape out all the pulp and seeds.
   • Peel the pumpkin and cut it into chunks. Be careful.
   • Place in a medium sized saucepan and cover with water.
   • Bring to a boil and cook until the pumpkin chunks are tender.
   • Strain the water, and let the chunks cool.
   • Purée in a food processor, mash, or blend.
3. MICROWAVE METHOD
   • This quick method for making pumpkin puree for your pumpkin cakes and pies is the easiest method.
   • Cut the pumpkin in half. Cut out the stem, and scrape out all the pulp and seeds.
   • Microwave on high power for seven minutes per pound.
   • Turning the pumpkin pieces over and around every few minutes to promote even cooking.
   • Let cool.
   • Purée in a food processor, mash, or blend.

You can refrigerate your fresh pumpkin purée for up to three days, or store it in the freezer up to six months.

The Rest of Your Thanksgiving Table