In this post, I’m sharing with you a family favorite recipe for how to make the best pumpkin pie. I make this every year during the fall/winter months and my family devours it! I hope you’ll love it just as much as we do!
Why You’ll Love This Pumpkin Pie Recipe
Who doesn’t love pumpkin pie?? It has to be one of the best American Thanksgiving desserts of all time! I have tried many recipes and this is by far my favorite recipe I’ve tweaked and made my own. It has just the right amount of sugar and spice. Topped with some whipped cream, it is the perfect fall dessert to have with a fresh cup of coffee or teatime with your loved ones.
Tips for Making the Pie
- Prepare your pie crust dough ahead of time.
- You can use a mixture of spices if you don’t have Pumpkin Pie Spice.
- Let it cool completely before chilling.
- Top with whipped cream for best results 😉
What You Will Need
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- Large Mixing Bowl
- Measuring Cups and Spoons
- 9-10 inch pie plate
- Whisk
- Pastry Cutter
- Leaf Cookie Cutters for Pie Crust Decorating (optional)
- 1 1/2 cups flour
- 3/4 tsp. salt
- 1/2 cup shortening
- 5-6 tablespoons of ice water
- 2 cans of pumpkin pie puree
- 1 cup sugar
- 1/2 teaspoon salt
- 3 teaspoons of pumpkin pie spice
- 3 large eggs, lightly beaten
- 1 (12-ounce) can evaporated milk
- Can of spray whipped cream (optional)
How to Make The Pumpkin Pie
Start by making your pie crust. You can purchase a pre-made crust from the store or use my recipe here:
Basic Pie Crust Recipe for a 10-inch Pie (which is the absolute best)
Combine flour and salt, then cut in shortening with fork or pastry cutter. Slowly add in the ice water until dough isn’t crumbly and molds together well. You don’t want a super wet dough but just right enough to roll out and not fall apart due to dryness. I like to chill my dough for 30min-1hr.
Once you’ve made your crust, you can begin by preparing the pumpkin pie filling.
In a large bowl, combine cans of pumpkin puree, sugar, 1/2 tsp. salt, pumpkin pie spice, eggs, and evaporated milk. Mix well and pour into your pastry shell.
Preheat oven to 425º and bake for 15 minutes, then reduce heat to 350º and bake for another 45-50 minutes or until a toothpick comes out clean near the center.
Top with some whipped cream and enjoy!
The Best Pumpkin Pie
Ingredients
For the Pie Crust
- 1 1/2 cups flour
- 3/4 tsp. salt
- 1/2 cup shortening
- 5-6 tablespoons of ice water
For the Pie Filling
- 2 cans of pumpkin pie puree
- 1 cup sugar
- 1/2 teaspoon salt
- 3 teaspoons of pumpkin pie spice
- 3 large eggs lightly beaten
- 1 12-ounce can evaporated milk
- Can of spray whipped cream optional
Instructions
- Start by making your pie crust. You can purchase a pre-made crust from the store or use my recipe here:
Basic Pie Crust Recipe for a 10-inch Pie (which is the absolute best)
- Combine flour and salt, then cut in shortening with fork or pastry cutter. Slowly add in the ice water until dough isn’t crumbly and molds together well. You don’t want a super wet dough but just right enough to roll out and not fall apart due to dryness. I like to chill my dough for 30min-1hr.
Pumpkin Pie Filling
- Once you've made your crust, you can begin preparing the pumpkin pie filling.
- In a large bowl, combine cans of pumpkin puree, sugar, 1/2 tsp. salt, pumpkin pie spice, eggs, and evaporated milk. Mix well and pour into your pastry shell.
- Preheat oven to 425º and bake for 15 minutes, then reduce heat to 350º and bake for another 45-50 minutes or until a toothpick comes out clean near the center.
- Top with some whipped cream and enjoy!
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