My Pumpkin Pie Recipe is easy to make for a holiday dessert! Out of all of the pies, I think pumpkin pie is the easiest one to make. So if you are new to making pie, this is the perfect one to start with! All you have to do is mix the filling together and it is ready to bake!
If making your own pie crust makes you nervous, you can always get a store bought crust. Or refer to my pie crust tutorial for tips to get the perfect pie crust! Making your own pie crust is pretty simple, and the taste is amazing! This recipe makes one pie crust, if you are looking to make two pie crusts then just double the recipe.
When buying your pumpkin puree for this recipe, make sure to buy the one that does not have spices added to it already. If you would prefer to buy that, then don’t add the pumpkin pie spice. Also make sure that salt hasn’t been added as well.
Also, when serving pumpkin pie don’t forget the whipped cream! For a great recipe, check out my Homemade Whipped Cream. It is also really easy to make and does not take much time at all! And my recipe will make plenty to cover the whole pie if that is what you want to do. I am definitely one of those people who likes to have my pumpkin pie and whipped cream at about a 50/50 ratio!
You will find my Pumpkin Pie Recipe below. There is only recipe since there are no leavening ingredients or structure to worry about. It will work at any altitude!
Pumpkin Pie Recipe
- Pastry cutter
- plastic wrap
- Pie Dish (I prefer glass)
- Rolling Pin
- Aluminum foil or pie crust shield
- 3/4 cups butter
- 1 1/2 cups flour
- 3 tbsp sugar
- 1/4 tsp salt
- 1/4 cup cold water
Pumpkin Pie Filling
- 3/4 cup sugar
- 3/4 tsp salt
- 2 tsp pumpkin spice
- 2 large eggs
- 1 can pumpkin puree (15 oz.)
- 1 can evaporated milk (12 oz.)
- Preheat oven to 425F. Place racks on the lower part of the oven.
- In a large bowl add flour, sugar and salt and mix together.
- Cut butter into slices and add to the mixing bowl. Cut in butter with a pastry cutter until the crumbs are about pea sized.
- Set out two pieces of plastic wrap for the pie crust once it is done.
- Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/4 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
- Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator for about 20 minutes. If you want you can make the pie crust up to a day in advance and store in an airtight container in the fridge.
Pumpkin Pie Filling
- Take pie dough out of the fridge.
- Prepare a floured surface to roll out your pie dough, either the counter or a cutting board
- Start rolling your pie dough, then half way through flip it over and add more flour.
- Once the pie dough is large enough, transfer to your pie dish.
- Roll the crust edge.
- In a small bowl combine the sugar, salt, and pumpkin spice.
- In a large bowl add the eggs and whisk.
- Add the pumpkin to the large bowl and mix to combine.
- Add the sugar mixture to the large bowl and combine.
- Slowly add the evaporated milk while stirring constantly.
- Pour the pumpkin filling into the prepared pie crust. Depending on your pie dish you might have some extra filling. Fill to the desired level and discard any extra.
- Use aluminum foil to shield the pie crust, or use pie shields.
- Put the pie in the oven for 15 minutes. Then turn the oven down to 350F and bake for another 30 minutes.
- Check on the pie crust, if it looks like it needs to cook more then remove the aluminum foil or pie shields.
- Cook for an additional 10-20 minutes, or until the crust is starts to turn a golden brown and the pumpkin pie filling is set.
- Cool the pie on a cooling rack. The pie will keep at room temperature for a few hours, and about 3-4 days in the refrigerator. Make sure to cover with plastic wrap or aluminum foil.