Family-Favorite Pumpkin Pie

Family-Favorite Pumpkin Pie
  • PREP TIME
    1 hrs
  • COOK TIME
    55 mins
  • TOTAL TIME
    2 hrs 25 mins
  • SERVING
    16 People
  • VIEWS
    10

Embrace the essence of autumn with this timeless pumpkin pie recipe. Crafted with real pumpkin and infused with warm spices, this pie is a comforting classic that can be prepped in advance for ultimate convenience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    60 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    5 g
  • Sodium
    338 mg
  • Sugar
    22 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Pumpkin: Halve the pumpkin and remove the seeds. Cut into 3-inch chunks. (5 minutes)

02

Step

Cook the Pumpkin: Boil pumpkin until tender, about 20 minutes; drain well. (25 minutes)

03

Step

Purée the Pumpkin: Scrape flesh from skin. Purée in a food processor until smooth. Drain in a fine-mesh strainer. (10 minutes)

04

Step

Preheat Oven: Preheat to 425°F (220°C). (10 minutes)

05

Step

Prepare Crusts: Press pie crusts into pans, trim edges with a 1/4-inch overhang. (5 minutes)

06

Step

Egg Wash Crust: Dip a fork in egg white, then sugar. Press onto crust edges to create decorative, browning ridges. (5 minutes)

07

Step

Pre-Bake Crusts: Bake crusts until slightly set, about 5 minutes. Place on a baking sheet. (10 minutes)

08

Step

Mix Filling: Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. Pour into crusts. Cover crust edges with foil. (10 minutes)

09

Step

Bake: Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C). (15 minutes)

10

Step

Continue Baking: Bake until a toothpick inserted in the center comes out clean, about 40 minutes. (40 minutes)

11

Step

Cool: Let cool for 30 minutes before serving. (30 minutes)

For a richer flavor, try using dark brown sugar instead of light brown sugar.
If you don't have a sugar pumpkin, canned pumpkin purée (not pumpkin pie filling) can be substituted. Use about 3 1/2 cups.
To prevent the crust from burning, make sure to cover the edges with aluminum foil, especially during the last half of baking.
The filling can be prepared a day in advance and stored in the refrigerator.

Jacinthe Heathcote

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Georgette Keebler

    I made this for Thanksgiving and it was a huge hit! Everyone raved about it.

  • Reyna Trantow

    This recipe is a game-changer! I always struggled with pumpkin pie, but this one is foolproof.

  • Eileen Feest

    Freezing half the mixture is such a smart idea. Now I can have pumpkin pie whenever I want!

  • Jeanie Lemke

    The egg white and sugar trick for the crust is brilliant! It adds such a nice touch.

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