If you are looking for the BEST Homemade Pumpkin Pie recipe, look no further!
Seriously, throw away any other recipe that you have and save this one. Ok, if you have your Grandma’s handwritten pie recipe, keep it. But put it in a frame and hang it as a keepsake.
I promise, this will become your favorite pumpkin pie recipe of all time! It is smooth, silky, creamy and absolutely mouth-watering delicious!
So what makes this pie so great? Honestly, it is a combination of the perfect ratio of ingredients and some simple pie baking techniques.
Although it has taken me years to perfect this recipe, I am happy to share it with you. And just in time before Thanksgiving!
The Best Homemade Pumpkin Pie
Before I get into the actual recipe, please note that you do not have to use Homemade Pumpkin Puree from a sugar pumpkin.
Although we do make our own puree from the pumpkins in the garden, I actually prefer the store-bought cans when making pumpkin pie.
The canned variety tastes a little milder and the flavor is more consistent than homemade pumpkin puree.
However, when you go to the grocery, be sure to purchase 100% Pumpkin Puree and NOT Pumpkin Pie Filling.
Again, this might shock you, but most of the time, I don’t make my own pie crust.
Sure, I have in the past, and I do when time allows. However, there is enough to do around the holidays. And homemade pie crust doesn’t get the priority.
Instead, I use a good-quality refrigerator pie crust that is found near the canned biscuits and crescent rolls at the grocery store.
The key here is to keep the crust chilled until ready to unroll.
Now it is time to make the filling. And this is where all the magic happens.
Start by placing two large eggs and 1 additional egg yolk in a large bowl. Whisk until well incorporated.
Then add the sugars, salt, pumpkin pie spice and lemon zest. Although I have tried various ratios of white to brown sugar, I have found that the ratio listed in the recipe below produces the best results.
And as for the surprise ingredient, lemon zest. Be sure to finely chop the zest so that you don’t get large pieces or see the zest when the pumpkin pie is baked.
We use a fine mesh zester to make easy work of the process. Then mix everything together and then add in the pumpkin puree and evaporated milk.
Mix one final time and set aside.
Spray a 9 inch pie pan with non-stick spray. Carefully place the pie crust into the pan and gently push the crust into the bottom and sides.
Crimp the top crust into the desired shape. Do this by placing your index finger behind the pie crust and use your thumb and index finger of the opposite hand to crimp the dough in place.
Continue to work your way around the edge until the crust is completely shaped.
Now pour the pumpkin pie filling into the crust.
Before placing the pie in the oven, there is one thing that you can do to prevent the pie from cracking.
Place a baking pan filled with water on the bottom rack of your oven. The extra moisture during the baking process will keep the pumpkin pie nice and smooth on top.
Now place the pie in the preheated oven. After 15 minutes of baking, reduce the oven temperature and continue to bake for an additional 45-55 minutes.
Halfway through the baking time, apply a pie shield or foil around the crust to prevent it from browning too much.
When To Take The Pie Out Of The Oven
So how do you know when the pie is baked perfectly? The first test is to slightly jiggle the pie pan.
If the center of the pumpkin pie jiggles, it needs more time to bake. However, if the very middle of the pie (the size no larger than a dime) jiggles slightly, the pie is ready to come out of the oven.
Place the pumpkin pie on a cooling rack and let it completely cool for at least 2 hours.
Cover and refrigerate until ready to be served!
Mary and Jim
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- 2 large eggs
- 1 egg yolk
- 1/3 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon lemon zest, diced
- 1 15- ounce can of pumpkin purée
- 1 12 oz. can of evaporated milk
- 1 pie crust, chilled
- Preheat your oven to 425°F. and place a pie crust in the bottom of a 9 inch pie plate. Crimp the edges as desired to make the top crust. Set aside.
- Place a baking dish filled with water on the bottom rack of the oven. This will help prevent the top of the pie from becoming cracked.
- Beat the eggs and egg yolk in a large bowl. Add the white sugar, brown sugar, salt, pumpkin pie spice and lemon zest and mix well.
- Add the pumpkin purée and evaporated milk to the bowl and beat together until everything is well mixed.
- Pour the filling into the pie shell. Bake at 425°F for 15 minutes.
- Once the 15 minutes is up, lower the temperature to 350°F and bake for an additional 45 to 55 minutes.
- When the pie is half way baked, protect the edges of the crust from becoming too brown by placing foil or a pie protector around the top.
- The pie is done when the center can barely jiggle when the pie pan moves. You can also check the center of the pie by sticking the tip of a butter knife in the center. If it comes out slightly moist, the pie is ready to come out of the oven.
- Remove to a cooling rack for 2 hours or completely cooled.
- Serve with whipped cream if desired.
To Use Fresh Pumpkin Puree: Substitute 2 cups of fresh pumpkin puree (drained) for the canned pumpkin puree.
When the pie is removed from the oven the center will be puffed up. It will deflate during the cooling process.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g