Description
This classic pumpkin pie recipe features a creamy, spiced filling made with pumpkin puree, sweetened condensed milk, and traditional pumpkin pie spices, all nestled in a flaky refrigerated pie crust. Enhanced with decorative pie crust cutouts and topped with fresh whipped cream, it’s a perfect dessert for fall and holiday gatherings.
Ingredients
Pie Crust
- 1 store bought, refrigerated pie crust
- 1 store bought, refrigerated pie crust (for decorative cutouts)
Filling
- 3 large eggs (at room temperature)
- 15 oz can of pumpkin puree (not pumpkin pie filling)
- 14 oz can of sweetened condensed milk
- 1¼ teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 1 teaspoon vanilla bean paste
- ½ teaspoon salt
Topping
- Whipped cream
Instructions
- Prepare Pie Crust: Unroll one refrigerated pie crust into a 9” ceramic fluted pie plate. Crimp and flute the edges of the pie crust to create a decorative border. Do not prebake the crust; set it aside.
- Prepare the Filling: In a large bowl, whisk together the 3 room temperature eggs until smooth. Add the 15 oz pumpkin puree, 14 oz sweetened condensed milk, 1¼ teaspoon pumpkin pie spice, ½ teaspoon nutmeg, 1/8 teaspoon black pepper, 1 teaspoon vanilla bean paste, and ½ teaspoon salt. Whisk all ingredients until fully combined and the mixture is smooth.
- Pour and Bake the Pie: Pour the prepared pumpkin filling evenly into the pie crust. Smooth the surface using an offset spatula or the back of a spoon. Place the pie plate on a baking sheet and bake in a preheated oven at 400˚F (204˚C) for 15 minutes.
- Adjust Temperature and Continue Baking: After 15 minutes, reduce oven temperature to 350˚F (177˚C) and bake for an additional 35-45 minutes. The pie is done when the edges are set but the center still jiggles slightly.
- Cool Slowly in Oven: Turn off the oven and crack the door open 3-4 inches using a folded oven mitt to prop it open. Let the pie cool inside the oven for 45 minutes to prevent cracking.
- Cool on Wire Rack: Remove the pie from the oven and transfer it to a wire rack to cool to room temperature, about 3 hours.
- Chill the Pie: Cover the cooled pie loosely with cling wrap and refrigerate for a minimum of 2 hours, preferably overnight, to fully set before serving.
- Prepare Decorative Cutouts: Lightly flour a clean surface and roll out the second refrigerated pie crust to about 12” diameter. Use pie crust cutters to cut desired shapes and place them on a parchment-lined baking sheet.
- Bake Cutouts: Bake the cutouts in a 350˚F (177˚C) oven for 10-12 minutes until golden brown. Remove and cool on a wire rack.
- Serve: When ready to serve, top the chilled pumpkin pie with whipped cream and decorate with the baked pie crust cutouts for a festive presentation.
Notes
- Do not prebake the pie crust to avoid a soggy bottom; baking with the filling produces a flaky crust.
- Ensure eggs are at room temperature before mixing for better incorporation and texture.
- Using an offset spatula helps evenly spread the filling in the crust without tearing it.
- Cooling the pie slowly in the oven prevents cracking on the surface of the custard.
- Chilling the pie overnight improves texture and flavor development.
- Store leftover pie covered in the refrigerator for up to 3-4 days.
- For a vegan alternative, substitute eggs and condensed milk with appropriate plant-based options, but baking times and texture may vary.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
