Of all the Thanksgiving desserts we go crazy for, one reigns supreme: Pumpkin pie. Although this fall dessert is a staple, it can be difficult to get it just right. Our tried and (thoroughly) tested recipe nails every last component, from the flaky, buttery crust to the creamy, pumpkin-packed filling that nails all those fall flavors. Whether you’re a die-hard pumpkin pie lover or are looking for a fan-favorite dessert to bring to Thanksgiving this year, here's everything you need to remember when trying your hand at this classic pie:
The pumpkin pie crust.
While you can use store-bought in a pinch, our homemade pie crust is truly unbeatable. It’s flaky, buttery, and so easy to make ahead of time. Prepare it the week before your holiday and freeze it to take some of the work out of this holiday recipe.
Partially baking the crust before you add filling—especially custardy fillings like pumpkin—will help prevent the bottom from turning into mush. Another key for the best crust? After draping the pie crust into the pie plate and crimping the sides, it’s important to chill the dough to keep the crust from slumping in the oven. Place the whole thing in the fridge for 30 minutes or the freezer for 10 minutes. If you have the extra time, give the crust 15 minutes in the refrigerator after draping into the pie pan before trimming or crimping. This will further help your crust from shrinking once in the oven.
Fresh vs. canned pumpkin.
We call for canned pumpkin purée in this recipe. While fresh pumpkin purée is an option, we prefer the taste, texture (and ease) of using canned pumpkin purée. We also suggest steering away from canned pumpkin pie filling which is pre-seasoned. We prefer to flavor our pumpkin pie filling by ourselves to avoid it being overly sweet or spiced.
The pumpkin pie spice.
We're big fans of making our own pumpkin spice blend—but you don't even need to do that. Instead, just add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and ground nutmeg to your pie filling.
Serving pumpkin pie:
Pumpkin pie and whipped cream is a magical combination—in our opinion, the pie isn’t complete without it. That being said, feel free to leave it off if you prefer, or top with a caramel like we did in our caramel pumpkin pie.
Make it ahead.
Once you start making pie dough in advance, your whole life will change. Make a few batches of a double-crust pie dough recipe every few months, wrap them tightly in plastic wrap or a freezer-safe bag and stash them in the freezer. Simply defrost the dough in the fridge overnight (or at least 5 hours ahead) when you’re ready to start assembling your pie.
The entire pie can also be made ahead of the big day! Once completely cool, wrap it and store in the refrigerator for up to 1 day before serving.
Storage.
If you have any leftovers, store them in an airtight container in the refrigerator for 2 to 3 days.
Made this classic pie? Let us know how it went in the comments below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 3 hrs 45 mins
- Cal/Serv:
- 545
Ingredients
Cooking spray
- 1 Tbsp.
all-purpose flour, plus more for rolling
- 1
batchbasic pie crust, chilled
- 3
large eggs, beaten to blend
- 1
(15-oz.) can pumpkin puree
- 3/4 c.
packed brown sugar
- 1 1/4 c.
heavy cream
- 2 tsp.
pumpkin pie spice
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
Whipped cream, for serving (optional)
Directions
- Step1Preheat oven to 375°. Place a baking sheet in oven. Lightly grease a 9"-x-1.5" pie dish with cooking spray.
- Step2On a lightly floured surface, roll dough to a 12" circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim overhang to 1" and tuck under itself. Crimp edges as desired. Chill in refrigerator until cold, at least 30 minutes or up to 3 hours.
- Step3Line dough with foil or parchment and fill with dried beans or pie weights. Bake crust until top and sides are dry and set, 15 to 18 minutes, then remove foil and weights. Continue to bake until the bottom is dry to the touch, about 5 minutes more. Let cool.
- Step4Reduce oven to 350º. In a large bowl, whisk eggs, pumpkin, brown sugar, cream, pumpkin pie spice, vanilla, salt, and flour until smooth. Pour pumpkin mixture into crust. Carefully place pie dish on heated sheet.
- Step5Bake pie until filling is slightly jiggly in the center and crust is golden brown, 45 to 50 minutes. Turn off oven, prop door open, and let pie cool 30 minutes. Transfer pan to a wire rack and let cool completely.
- Step6Serve with whipped cream (if using).
