What Makes Pumpkin Pie So Tricky?
Part of the challenge lies in the many variables. The type of pan you use—ceramic, glass, or metal—makes a big difference in how the pie bakes. Then there’s the pie crust—no two homemade crusts behave exactly the same. And finally, like cheesecake or flan, pumpkin pie is a custard, which means you need to pull it from the oven while it’s still a little jiggly. Take it out too early and it won’t set; leave it in too long and it’ll crack. Sometimes, even perfect timing can’t prevent that dreaded crack! But don’t let all that intimidate you—my method takes all these details into account, so you’ll get a perfect pie every time.What You’ll Need To Make Homemade Pumpkin Pie
Pie Crust—The flaky, buttery base for the pumpkin filling; use homemade pie crust or store-bought—whichever you prefer. If you’re going with store-bought, opt for the frozen kind in an aluminum pie pan—it’s easier to blind bake and less likely to shrink.
Pumpkin—The star of the show, adding rich, earthy flavor and a smooth texture. For the best results, go with Libby’s canned pumpkin puree.
Egg & egg yolks—The whole egg binds the filling, while the yolks bring extra richness and a silky texture.
Granulated sugar—Adds sweetness and helps balance the warm spices.
Light brown sugar—Adds a deeper, molasses-like sweetness that complements the pumpkin.
All-purpose flour—Slightly thickens and stabilizes the filling to prevent unsightly cracks.
Salt—Enhances all the flavors and keeps the sweetness in check.
Spices (ground cinnamon, ginger, nutmeg, cloves, black pepper)—This classic pumpkin pie spice blend gives the dessert its warm, signature flavor, with just a hint of heat from the black pepper.
Step-By-Step Instructions
Step 1: Blind Bake The Pie CrustIf using a store-bought crust, simply follow the blind-baking instructions on the package. If using a homemade pie dough, roll it out with a rolling pin and fit it snugly into a 9-inch deep-dish pie dish, then chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Remove the pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven).
Cover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.
Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.
Bake for another 15 to 20 minutes, until the dough is dry and golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, taking care not to puncture it. Reduce the oven temperature to 325 degrees F.
Step 3: Make The Filling
While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.
Whisk until the mixture is smooth.
Step 4: Bake the Pumpkin Pie
Pour the filling into the pre-baked crust.
Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
Make-Ahead, Storage and Freezing Instructions
Pumpkin pie can be made one day ahead of time and refrigerated. Bring to room temperature before serving. The dough can also be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.Perfect Pumpkin Pie
Serves 8 to 10 (Makes one 9-inch deep-dish pie)- 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell (thawed)
- 1 (15-ounce) can pure pumpkin (about 1 3/4 cups)
- 1 large egg
- 3 large eggs yolks
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1 1/4 cups evaporated milk (you'll need one 12-ounce can but you won’t use all of it)
For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it’s snug against the pan’s edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don’t throw it away; you may need it again.
For frozen crust: Follow the instructions for blind-baking on the package.
After blind-baking the crust, reduce the oven temperature to 325 degrees F.
Make the Filling
In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it’s browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
Nutrition Information
Per serving (10 servings)Calories: 335, Fat: 15g, Saturated fat: 8g, Carbohydrates: 45g, Sugar: 27g, Fiber: 2g, Protein: 6g, Sodium: 287mg, Cholesterol: 103mg
