Cover loosely with plastic rizon bnc wrap or place in a tightly-covered food storage container. Alyssa Rivers is the author of ‘The Tried and True Cookbook’, a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.
Pumpkin pie is a must for the holiday season! You will love my grandma’s famous pumpkin pie recipe and will use it every time! See the recipe card for a list of exact ingredient measurements. After testing dozens of pumpkin pie recipes, this one has the perfect texture and flavor. The key to getting the right custard-like consistency is in the extra egg yolks.
Make Pumpkin Pie Filling and Bake:
Keep those whites for your next egg white omelet. I did a side by side taste test of this pie (1) without pre-baking the crust and (2) with par-baking (partially baking) the crust. The par-baked crust was noticeably crispier, but it is also quite a bit more effort. I usually make this pie without par-baking the crust for ease, and it is delicious that way. If you are a stickler for an extra crispy bottom crust, then par-baking is the way to go.
Here’s what you’ll need to make our easy pumpkin pie. If you love pumpkin pie as much as I do then try this pumpkin delight, Pie Bars, or Cupcakes. Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie will continue to set up as it cools. Our experts recommend placing the pie crust on a cookie sheet before filling. Pour filling into the center of the crust, using a spatula to scrape the bowl clean.
And they will all be wondering what makes this spiced pie so good… it’s a pinch of pepper. Pour the filling into the pie crust and bake at 375° for minutes. This pumpkin pie recipe is a longtime favorite, which I originally shared in November 2015. I updated this post in October 2024 with new photos, more success tips and a step-by-step recipe video. Nothing beats the butteriness and flakiness of a homemade pie crust, but when you’re in a pinch, store-bought refrigerated crust will work. Just remember to pull it out of the fridge about 15 minutes before you unroll it out.
Bake Pie and Serve
It’s packed with family recipes, favorites from readers, and 25 brand-new exclusive recipes. If you use beans or rice, you can let them cool to room temperature and re-use them. Traditional ceramic pie weights are an investment initially but can last for years and be re-used countless times. I always make this pie the day before I plan to serve it. The flavor and texture of the pie gets even better as it rests in the fridge overnight.
Desserts
- Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
- While it’s possible to freeze a baked pumpkin pie, the texture of the crust and filling may not hold up well.
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Yes, pies containing eggs and dairy products (like milk or cream) should always be stored in the refrigerator. As soon as the pumpkin pie cools completely, cover it with plastic wrap and refrigerate it until it is time to serve. Pouring a liquid filling into a pie crust and not spilling as you place the pie on the oven rack can be tricky. We also have plenty more pumpkin pie recipes—everything from streusel topped to slab pie versions perfect for serving a crowd. If you’re looking for more delicious recipe ideas, check out our Thanksgiving Desserts for inspiration.
Prepare the Pie Crust:
I’ve included par-baking instructions in the recipe notes below. In most cases, the jiggle test is the best way to see if a pumpkin pie has finished baking. Near the end of the bake time, put on a pair of oven mitts and give the pie plate a very gentle shake.
- Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.
- To prevent a “liquidy” pumpkin pie, it’s important to bake it long enough.
- Get all of our best tips for blind-baking a crust in our Pie Crust Recipe.
- The pie needs time to set properly, so be sure to follow the baking time in the recipe.
- Learn step-by-step how to blind bake a pie crust, whether store-bought or homemade.
Family feedback has been overwhelmingly positive with many sharing that their loved ones consistently rave about the pie. It’s a foolproof, crowd-pleasing dessert that delivers great results every time, making it a go-to for any occasion. Beat all ingredients until smooth and creamy, ensuring there are no lumps when you’re done mixing. My first cookbook The Tried and True Cookbook is available to order!
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A finished pumpkin pie should have set, puffed edges and jiggle slightly in the center (and there should not be a big, liquid-y movement). At this point, remove the pie from the oven and place it on a wire rack to cool. If a crack forms in the top of the pie, it means it has baked too long.
Let’s Bake Grandma’s Famous Pumpkin Pie!
Thanksgiving wouldn’t be the same without a classic Pumpkin Pie Recipe for dessert, topped with homemade whipped cream. Watch the video tutorial and learn how to make pumpkin pie with a buttery, flaky crust and perfectly spiced creamy pumpkin filling. Yes, par-baking the crust, first with pie weights, then without, yields a crispier crust all around. To prevent a “liquidy” pumpkin pie, it’s important to bake it long enough.