Here’s a confession—I make pumpkin pie every year, but something always goes a little sideways. One year, I forgot to blind-bake the crust. Another, I somehow put in twice the cinnamon (delicious but a little intense). And don’t even get me started on the time the pie cooled in the fridge with a dent because I “accidentally” dropped a spoon in it while checking if it was set. But that’s the charm of this pie—rich, custardy filling, buttery crust, and enough spice to make the whole house smell like autumn. Even the little oops moments just make it taste more like home.
Detailed Ingredients with measures
- 1 pie crust (one disk from your favorite recipe or store-bought)
- 1 egg white (for brushing inside the crust)
- 15 oz (425 g) pumpkin purée
- 1 large egg
- 3 large egg yolks
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (2.5 g) pumpkin pie spice
- ½ teaspoon (1.2 g) ground cinnamon
- ½ teaspoon (3 g) salt
- 1 teaspoon (5 ml) vanilla extract
- 12 oz (355 ml) evaporated milk, room temperature
- 1 cup (240 ml) heavy whipping cream (for topping)
- 3 tablespoons (37 g) granulated sugar (for topping)
- ½ teaspoon (2.5 ml) vanilla extract (for topping)
- ½ tablespoon (7 ml) golden rum (optional, for topping)
Prep Time
Around 30 minutes. Of course, that includes the part where I stop mid-whisk to grab my coffee, try to keep the pie crust from shrinking in the oven, and search the spice cabinet for the cinnamon I definitely already had out.
Cook Time, Total Time, Yield
Cook Time: About 1 hour at 350°F (175°C). I’ve accidentally set it to 375°F before—edges browned faster but still tasted like a dream. Total Time: About 2 hours, including cooling time (and the 20 minutes I spend resisting cutting into it too early). Yield: About 10 slices—unless you “test” one before serving… then it’s 9.
Detailed Directions and Instructions
Prepare and Freeze Your Crust (oops, don’t skimp)
Roll one chilled pie dough disk into about a 12-inch circle—yes, it might crack or seam-rip, I’ve been there. Transfer it to your pie pan and tuck the excess underneath to build a kinda thick edge. Then freeze for 30 minutes (or fridge for an hour)—trust me, skipping this is how your crust slides right off mid-bake.
Blind-Bake the Crust (aka soggy-crust prevention)
Preheat oven to 425 °F. Crinkle up a piece of parchment paper in the center of your now-frozen crust and fill it about ¾ full with pie weights (or dried beans if you’re rustic like me). Bake 17 minutes till the edges are just turning golden. Pull it out, prick the bottom all over with a fork (like you’re giving it tiny pinprick kisses), brush the INSIDE with egg white (yes, that weird trick seals it), then pop it back for 5 more minutes till it looks… less wet.
Mix the Filling (watch your wrist)
In a big bowl, toss together Libby’s pumpkin puree (yes, the can—it’s thick enough, believe me), one whole egg plus three egg yolks, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla. Whisk till smooth, then pour in the evaporated milk and whisk until the bubbles go away (you want it silky, not foamy).
Bake the Pie (it’ll jiggle, and that’s okay)
Turn oven down to 350 °F. Pour filling into your partially baked crust. Bake for 55–60 minutes, or till the edges are set and the center still slightly wobbles like a shy jelly. Don’t stab it with a knife—that’s how cracks form. Let it chill on a wire rack for about 3 hours. It’ll firm up, though it might still quiver a little in the middle—totally normal.
Make the Rum-Whipped Cream (adulting optional)
In a bowl, whip one cup of heavy cream for about a minute until soft peaks form, then add sugar, the tiniest generous splash of golden rum, and vanilla. Beat until medium peaks—don’t overbeat or you’ll have butter, and while misbehaving, I’ve done that.
Notes
On Crust Sliding
If you skip freezing or the egg-white brush, the crust can slump or get soggy. Trust freezing—even I sometimes eyeball it and regret it later.
On Bubble-Free Filling
After adding evaporated milk, whisk until all bubbles settle. I once launched a bubble so big it popped in my face (messy but memorable).
About Cracks
Overbaking is the #1 culprit. If your center goes dry, you’ll get cracks—so err on the side of underdone. A gentle wobble in the center is perfection.
Serving Tip
Wipe your knife between slices with a damp paper towel—my slices look 100% more photogenic that way (even if the kitchen’s a hot mess).
• Cook techniques
Pre-baking the crust (“blind-baking”)
One time I thought skipping blind-baking would be clever and save me fifteen minutes. Spoiler: it did not. The bottom went all pale and soggy, and I ended up apologizing to my pie. These days, I line the crust with crinkled parchment, pour in pie weights (or dried beans when I can’t find the weights), bake at 425 °F for 17 minutes, brush with egg white, and pop it back in for 5 more. That extra step makes all the difference.
Making the filling extra creamy
I used to dump everything into the bowl at once, thinking “eh, it’ll all mix together.” Well, the bubbles stayed, and my pie cracked like a desert. Now I whisk the pumpkin, eggs, and sugar first, then slowly add evaporated milk. A quick tap of the bowl on the counter knocks out the bubbles, and the filling bakes up silky smooth.
Testing for doneness (skip the knife)
I’ve been that person who stabs the middle with a knife, only to leave a big, sad crack as a souvenir. The better way? Give the pan a gentle wiggle—if the edges look set but the center still wobbles a little, it’s ready to come out.
Whipped cream with a cheeky twist
There was that one time I was chatting away and over-whipped the cream into butter. Lesson learned. Now I stop at soft peaks, toss in sugar and vanilla, and—if the mood strikes—a splash of golden rum. Whip to medium-stiff, dollop generously, and brace yourself for compliments.
• FAQ
What pumpkin puree works best?
I’ve played around with homemade and various store brands, but the key is using a thick puree that’s not watery. The richer and more concentrated, the better your pie will hold up.
Can I use store-bought crust?
Absolutely. Some days, rolling dough just isn’t happening. A good deep-dish crust works fine. Blind-baking will give you a crisper bite, but if time’s tight, you can skip it and still get a pretty great pie.
How do you store or freeze this pie?
Let it cool all the way before wrapping—though I’ve been guilty of rushing it. In the fridge, it keeps about three days. Wrapped well, it freezes up to a month. I once found one hiding behind a bag of frozen broccoli and it was still delicious after thawing.
How do I make this ahead for a holiday?
Blind-bake the crust ahead of time, then keep it in the fridge for a couple days or freeze it for longer. On the big day, just fill, bake, and serve. It’s one of those prep steps you’ll thank yourself for when the kitchen turns into holiday chaos.
Conclusion
Alright, friend—if you’ve made it this far, give yourself a pat on the back. This pumpkin pie? It’s not just dessert. It’s that warm smile you get from slicing into that golden, flaky crust with custardy pumpkin hugging every edge. And yes—I may have dribbled a little filling on the counter when I plunged my whisk in too enthusiastically… oops—but isn’t that part of the charm? It’s the kind of pie where the crust maybe cracked just a smidge (because pre-baking can be finicky, am I right?), but you still swoop in with a thumb to smooth it out and the world keeps spinning. It’s real. It’s messy. It’s what Thanksgiving feels like when Grandma’s watching, the turkey’s a tad overdone, and the dog tries to steal a bite off the cooling rack. You nailed it. The richness from those extra yolks and that dreamy whipped cream spiked with a whisper of rum—it’s like a hug on a plate. You’ll wipe the crumbs off your shirt, sneak that edge piece (the absolute best), and call your mom afterward to brag. That’s the magic here. It doesn’t have to be perfect—just delicious, comforting, and full of heart.
More recipes suggestions and combination
Pumpkin Cheesecake
Let me tell you, combining pumpkin pie and cheesecake is like if your two best friends met for coffee and decided to merge into one ridiculously indulgent dessert. Velvety, spiced, and utterly swoon-worthy. I’ve had slices where I scraped the pan like a savage—no shame.
Pumpkin Bread
Okay, confession time: I tried this after my pie because I had leftover puree (classic me). It smells like fall in your kitchen, and slathering it with honey butter is basically a mood. It’s the kind of thing where you slice off a piece before it’s even fully cooled. Just trust me.
Mini Pumpkin Pies
These are cuteness on a plate. And portability. And perfect for when you realize you’ve burned the big pie’s edge (hello again, still me). Bite-sized, adorable, and still glorious when you accidentally squeeze too much whipped cream on top… which I totally do. Mixing any of these with your big pie? Crowd-pleaser territory. Pumpkin cheesecake for the fancy folks, bread for breakfast sneaks, and minis for the grab-and-go chaos. You’re ready for fall, friends. Let me know if you need backup on kitchen clean-up—I may have some stray sugar on my countertop, too.
