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
- 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.
- 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.
- 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.
- 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.
Pumpkin Pie (Classic)
- 15 ounce canned pumpkin
- 14 ounce can Sweetened Condensed Milk
- 2 large eggs
- 1 1/2 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 9 inch unbaked pie crust
- Whipped cream as garnish
- Preheat oven to 425 degrees F.
- Prebake pie crust for 5 minutes.
- Meanwhile, in a medium saucepan, over low heat, add canned pumpkin puree, spices, and salt, whisk together, and warm for 5 minutes.
- Remove and pour into a bowl, and let cool.
- Whisk pumpkin mixture, sweetened condensed milk, and eggs, until smooth.
- Pour into partially baked crust.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 minutes
- Turn oven off, but leave pie in for 5 minutes as oven cools, to help
- Let cool completely
- Garnish with whipped cream. Store leftovers covered in refrigerator.
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