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Homemade pumpkin pie is, simply stated, the best dessert for fall! Learn how to make the best homemade pumpkin pie with this recipe. Includes ingredients and bake times for 8″, 9″ or 10″ pumpkin pies. This is one of our best pumpkin recipes for Thanksgiving.
Nothing says fall, Thanksgiving and the holidays like pumpkin pie! This is my sister’s homemade pumpkin pie recipe, taken from her Betty Crocker cookbook. It’s the pie we always have during our family dinners and it’s delicious!
Pumpkin pie is one of the easiest pies to make! It only takes one crust and you can have the filling mixed up in about 5 minutes. Be sure to buy solid-pack pumpkin and not pumpkin pie filling. You can adjust the spices for this pie if you’d like. Add a touch more cinnamon or leave out the cloves. It’s up to you!
There is no need to pre-bake a pie crust for pumpkin pie. Make your favorite pie crust and place it in the pan unbaked (or buy refrigerated pie dough if you’d like a shortcut). The crust will bake beautifully along with the pie.
Evaporated milk is the best choice for pumpkin pie. If you don’t have evaporated milk, the next best choice is half and half or heavy cream. Can you use milk in pumpkin pie? Yes, but add 1 tablespoon of cornstarch to the pie filling to be sure the pie sets up correctly.
Pumpkin pies are made with milk and eggs, similar to custard. Because of this, pumpkin pie should be stored in the refrigerator. The pie will generally be okay for 2 hours at room temperature, then refrigerate it.
Bake at 425 degrees Fahrenheit for 15 minutes, then without opening the oven, reduce temperature to 350 degrees Fahrenheit and bake for an additional 35 minutes.
Bake at 425 degrees Fahrenheit for 15 minutes, then without opening the oven, reduce temperature to 350 degrees Fahrenheit and bake for an additional 55 minutes.
Your pumpkin pie should not jiggle when you shake the pie plate gently. It should be firmed up in the center. You can do a knife test and gently push a knife into the center of the pie. It should come out clean. Sometimes the knife test can cause a crack in the top of the pie, but it is the easiest way to test if the pie is done.
We use our grandma’s pie crust recipe for this pumpkin pie. There are three tips we reveal in that article that will help your crust be flaky:
These are the tools I use when I make pie crust.
Oh my, you are killing me with your mouthwatering pumpkin pie. Can’t wait to make. We love pumpkin pie any time of the year.
I have used a nearly identical recipe for many years with great success. i do, however add 1/4 tsp. of nutmeg for an additional depth of flavor,,,
Delicious !! Thank you so much!
Great tips making it tomorrow for thanksgiving. I will post my results
it is cool