Pumpkin Pie Variations
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Of all the Thanksgiving desserts I go crazy for, one reigns supreme: Pumpkin pie. Although this fall dessert is a staple, it can be difficult to get it just right. My 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:
What People Are Saying:
“This pumpkin pie is so good! Love the spice level and lightness of the filling. Definitely a repeat!” – meg4491
“This is not very dense and heavy, just the right amount of sweetness and spice for me!” – josky
Place a baking sheet into the preheating oven to allow it to preheat as well—this will help guarantee that you end up with an evenly cooked pie, with a nice browned crust. At the same time, prepare your pie dish by lightly greasing the dish with cooking spray.
Then, on a clean and floured surface, begin rolling out the store-bought or homemade pie dough into an even 12” circle, before transferring the dough into the greased pie dish. To best ensure you don’t accidentally stretch the dough too thin, or even rip a hole through the crust, lift the side of the dough as you place it into the pan, so that you can gently push the dough into the bottom and sides of the prepared dish without resistance. Trim the overhanging dough to an even 1”, then tuck it under itself and crimp the edges in your desired style to seal the crust. Then place the dish in the refrigerator to chill for at least 30 minutes, and up to 3 hours.
Once cold, remove the dough from the fridge and line the dish with foil or parchment paper, and fill the dish with dried beans or pie weights—this will further help ensure an evenly baked crust. Then bake the crust for 15 to 18 minutes until the sides are set and dry, but not finished, then remove the foil and weights and continue to bake for a further 5 minutes. Your crust should now be dry to the touch but not quite as golden brown as you want it to eventually be. Set the crust aside to cool while you prepare the filling.
Drop the heat of the oven down to 350º. Then, in a large bowl, combine eggs, pumpkin puree, dry ingredients, vanilla, and heavy cream and whisk until smooth. Make sure there are no especially wet or dry spots, we want an evenly mixed filling. Pour the pumpkin filling into the cooled crust and carefully place the pie dish back into the oven on the heated baking sheet.
Bake the pie for 45 to 50 minutes until the pumpkin filling has a slight jiggle to the center and the crust is a perfect golden brown. Turn the heat off and open up the oven door to allow the pie to cool slowly for 30 minutes before removing the pie from the oven and placing it on a wire rack to cool completely. Once the pie has cooled completely, top with whipped cream, if desired, slice and serve.
Full list of ingredients & instructions can be found in the recipe below.
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. Similarly, if you have any leftovers, store them in an airtight container in the refrigerator for 2 to 3 days.
Cooking spray
all-purpose flour, plus more for rolling
batch basic pie crust, chilled
large eggs, beaten to blend
(15-oz.) can pumpkin puree
packed brown sugar
heavy cream
pumpkin pie spice
pure vanilla extract
kosher salt
Whipped cream, for serving (optional)
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