The BEST Pumpkin Pie Recipe

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Pumpkin pie is absolutely delicious anytime of the year. This is the Best Pumpkin Pie recipe as it’s an easy pie to make, and bakes up beautifully. Whether you’re making it for guests for an after dinner dessert, or the family, they’re sure to love it, and want seconds.

The BEST Pumpkin Pie Recipe

With this classic pumpkin pie recipe the pumpkin pie crust is flaky and light, and melts in your mouth. You can make this the day before you’re serving it, and refrigerate it overnight.

For ease I make my American pumpkin pie recipe with canned pumpkin, but feel free to make homemade pumpkin puree with fresh pumpkin if time allows.

Make sure to keep this easy pumpkin pie recipe handy, as it’s sure to be a favorite. My family has declared it The BEST Pumpkin Pie Recipe, I hope your family enjoys it as much as mine does.

If you need a no bake pumpkin pie option, consider these amazing Pumpkin Pie Bites from Mommy Evolution! Chopped pecans add a flavorful and nutrient-dense crunch to this dessert that is also paleo-friendly. 

Recipe ingredients

• PUMPKIN: I use a 15 ounce can of pumpkin puree to make the pie filling.
• SUGAR: I use granulated sugar to sweeten the filling.
• SPICES: I flavor the pie filling with ground cinnamon.
• SALT: I add salt which balances out the sweetness in the pie filling. Salt is also added to the pie crust as it encourages the crust to brown in the oven.
• EGGS: use 2 large eggs in the pie filling and a further egg in the pie crust.
• CREAM/MILK: I use half n half as it gives the pie filling a lovely creamy texture.
• FLOUR: use all purpose flour for the pie crust.
• SHORTENING: I use Crisco shortening to make the pie crust.
• VINEGAR: I like to add a teaspoon of white vinegar to the crust, as it results in a tender pastry that isn’t tough. I also helps stop the crust from shrinking after baking.
• WATER: I use bottled water to help bring the crust together.

How to make Pumpkin Pie

Start by making the crust

In a large bowl, mix the flour, salt, sugar, and Crisco, and cut the Crisco into the flour mixture with a pastry cutter, (like you would with any pie crust) until it resembles pea size pieces. Add the egg to a 1 cup measuring cup, and beat it with a fork until it’s light colored and frothy.

Add the white vinegar to the egg, and stir.

Fill the measuring cup with water, stir, and pour into the flour mixture.

Mix the flour and egg mixture, until a ball forms. You can use your hands to do this, or a large spoon.

You may need to sprinkle with a small amount of flour if the pie crust is too sticky.

Place the ball of crust on a large piece of parchment paper, and roll with a flour covered rolling pin, until your crust is large enough to fit in your pie pan, and come up the edges with enough to crimp; you’ll want about to roll your crust about three or four inches bigger than your pie pan.

If the crust sticks to your rolling pin, sprinkle a little more flour on the crust.

Once the crust is rolled, turn in into your pie pan while it’s still on the parchment paper, and remove paper, leaving crust in pie pan.

Smooth your crust into the pan with your fingers, making sure there are no tears in the crust.

Trim off rough edges, but leave enough to put a nice crimped edge around the top of your crust/pan. Crimp the edges with fingers, and set aside. This recipe makes approximately 4 x 9 inch pie crusts.

To make the pumpkin pie filling

In a large mixing bowl of a stand mixer, add the pumpkin, sugar, cinnamon, and salt, and mix until all ingredients are blended. Add the eggs, and blend well. Add the half n half, and mix until filling is completely blended.

Pour filling into prepared pie crust, and bake at 425 degrees F for 20 minutes, then reduce the oven temperature to 350 degrees F, and bake for another 45 minutes, or until a knife inserted in the center comes out clean.

When the pie is done, remove from oven to a wire rack to cool. When pie is completely cool, serve immediately, topped with whipped cream.

If you’re making the pie ahead, cover with waxed paper and them Aluminum foil, and refrigerate until time to serve.

To make the decorative leaves, and acorns

Follow the link to purchase the FALL PIE CRUST CUTTERS if you choose. If you do want to decorate the pie with the pie crust leaves and acorns, these cutters make it so easy to do.

You simply roll out your crust on parchment paper to about 1/4 thick, and with the cutters, press the cutter down onto the crust, and then push the leaf, or acorn out with the little button on top, onto a parchment lined cookie sheet, until you have as many as you want.

Bake the decorative leaves and acorns at 350 degrees F for about 10-12 minutes, or until golden in color. These burn really fast, so you have to watch them while in the oven.

You can also sprinkle them with colored sugars, or cinnamon sugar before baking for a little extra touch.

You can make a whole tray of these with the colored sugars or cinnamon sugar, or dip them in chocolate after baking for a pretty tray on your dessert table.

Butter the leaves or acorns with melted butter when they come out of the oven if you don’t sprinkle with sugars.

Flavor variations

• I’ve used a can of pumpkin puree, but you can use homemade pumpkin puree if you prefer.
• Swap the granulated sugar for light brown sugar which will give the filling a richer, caramelized flavor.
• The pie filling is flavored with ground cinnamon, but you can also add ground ginger, cloves, allspice or nutmeg to the mix. Or why not use pumpkin pie spice blend.
• For extra flavor you can also stir some ground spices into the pie crust dough along with the flour.
• Add chopped nuts like walnuts or pecans to the pie crust.

Serving suggestion

There’s lots of flavor in this delicious pie, which can be served warm or cold. I like to add a spoon of whipping cream to my pie, or a scoop of vanilla ice cream or Homemade Marshmallow Ice Cream – With only 5 ingredients and no ice cream maker needed, you’ll want to make it all the time.

Recipe hints & tips

• The pie filling recipe makes 1 x 9 inch pie, and 1 pie will serve 8.
• Double the pie filling recipe for 2 pies, triple it to make 3 pies.
• The pie crust recipe makes approximately 4 x 9 inch pie rolled pie crusts – the crust makes plenty to cut out the leaves and acorns to decorate your pie(s).
• You may need to sprinkle with a small amount of flour if the pie crust is too sticky to work with. Also add flour to your rolling pin when rolling out the pie crust.

FAQs

Don’t miss these other great Pumpkin Recipes here at When Is Dinner:

• Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Playdough
• Pumpkin Bread
• Jumbo Pumpkin Sugar Cookie

These are a few items I find helpful in my kitchen when preparing the BEST Pumpkin Pie Recipe:

OXO 1169600 Good Grips 3-Piece Mixing Set, White Bowls with Blue/Green/Brown Handles, YellowReynolds Kitchens Non-Stick Parchment Paper – 60 Square FeetFarberware Classic Wood Rolling PinOXO Good Grips Stainless Steel Bladed Dough Blender and CutterUltra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads – Oven Safe for Cooking, Roasting, Grilling – Heavy Duty Commercial QualityR&M International 0499 Leaves 2Fox Run 48735 Harvest Autumn Leaves Pie Stampers/Cutters, 2.25 x 1.75 x 1.75 inches, MulticoloredFall Sanding Sugar Autumn Mix Bakery Topping Sprinkles 8 ounces colored sugarPyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)Talisman Designs 1507 Adjustable Pie Crust Shield, BPA-free Silicone, Fits Rimmed Dish, 8.5Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic StonewarePumpkin Cookbook: Pancakes, Pies, Pasta Fall Favorite Seasonal RecipesThe Pie Book: Over 400 Classic RecipesCooking with Pumpkin: Recipes That Go Beyond the Pie