Pumpkin Pie

This made from scratch Pumpkin Pie recipe starts with a three-ingredient graham cracker pie crust followed by a five-minute creamy pumpkin custard with the perfect blend of spices all topped with homemade whipped cream. It is the best combination for taste and texture and so much better than store-bought. This easy recipe makes this delicious pie doable anytime and the perfect choice for your Thanksgiving dessert.

If your family is anything like mine, then pies are always a huge hit. This pie, Sweet Potato Pie, Easy Southern Pecan Pie, and Dutch Apple Pie are just a few of our favorites.

How to make pumpkin pie

Start by mixing the graham cracker crumbs, melted butter, and sugar together. Then pat it into the bottom and up the sides of your pie pan. Next, mix together the pumpkin puree, condensed milk, whipping cream, cinnamon, salt, ginger, nutmeg, and cloves. Then add the eggs one at a time, mixing just until incorporated.

Pour the pumpkin pie mixture into the graham cracker crust. Cover the edge of the pie with a pie shield to protect the crust from over-browning. Now bake in a preheated 425 oven for 15 minutes. Then reduce the temp to 350 and bake for 35-40 minutes or until almost set. The pie will be slightly jiggly in the middle. Turn the oven off and prop the door slightly open with a wooden spoon to let the pie temperature reduce slowly. For best results, let the pie fully cool on a wire rack before slicing or adding whipped cream. Once fully cooled, refrigerate until serving time, adding any whipped cream right before serving.

Using a stand or hand mixer with the whisk attachment, beat the whipping cream and powdered sugar until medium to medium/stiff peaks form. Pipe, spread, or spoon on the whipped cream as you serve.

Recipe notes and helpful tips for pumpkin pie

• Both canned pumpkin and homemade pumpkin puree work well for this recipe. Use 1 3/4 cups of fresh pumpkin puree in place of the canned puree.
• Pumpkin Pie Spice can be substituted for the other spices.
• A traditional pie shell can be used for this pumpkin pie. Just follow the pie dough portion of this recipe for coconut cream pie.
• Use a bowl and spoon to mix the contents. Mix the eggs in last, one at a time, just until incorporated.
• Bake on the middle rack in the center of the oven.
• Pro-tip – once you shut off the oven, use a wooden spoon to crack the oven door open about 1-2 inches to let the pie cool down slowly. This will help avoid cracks.
• To avoid over-browning of the graham cracker crust, cover it with a pie shield.
• Chill the bowl and whisk attachment before whipping the cream.
• The amount of powdered sugar in the whipped cream helps stabilize it. It will be easier to pipe and hold up on the pie for longer periods of time.
• Cool the pie for at least 4 hours up to overnight in the fridge before slicing.
• After cooling, refrigerate the pie until ready to serve. Always refrigerate leftover pumpkin pie.
• To freeze, first cool completely, then wrap in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight.

How to make a homemade pie shield

Making a homemade pie shield will help protect the crust from over-browning. First, cut a 12-inch square piece of aluminum foil. Fold it in half and then fold it again. Cut a 4-inch circle from the center. I find it easiest to measure 4 inches up either side and 4 inches up the middle. Then using scissors, cut the foil connecting each measurement and rounding it as you go to create a circle. Discard the inner circle

Now unfold the aluminum foil and gently wrap it over the edges of the pie plate to create a shield for the crust. Gently place the pie into the preheated oven. Don’t forget to remove the pie shield before the last 20-25 minutes of baking time.

More pumpkin purée recipes for your enjoyment!

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