Pumpkin Pie

4.89 from 9 votes

Once you make my Pumpkin Pie, you will never go back to store-bought again. This recipe is so foolproof and easy, even a rookie baker can pull it off!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: pumpkin pie, pumpkin tart, thanksgiving pie

Servings: slices

Author: The Modern Nonna

Equipment

Ingredients

1 egg
3 egg yolks
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice
pinch salt
1.5 cups pumpkin purée pure and canned
¾ cup heavy cream 35% MF
1 pie crust

Whipped cream

1 cup whipping cream (chilled)
3 tablespoons powdered sugar

Instructions

Transfer the pie shell to a baking sheet and let it defrost for 15 minutes. Next, preheat the oven to 425F (220C).
In a big mixing bowl add the whole egg, egg yolks, granulated sugar, brown sugar, pumpkin purée, heavy cream, vanilla, pumpkin pie spice, and salt and whisk well to combine.
Once the pie shell is defrosted, prick the bottom with a fork. Pour the pumpkin filling into the pie shell, to the rim. Bake for 15 minutes at 425F.
After 15 minutes, reduce the heat to 375F and bake for another 35 to 45 minutes or until a toothpick inserted in the center of the pie comes out clean. (Mine took a total of 1 hour).
NOTE: If the top of the crust becomes too dark while baking your pie, just cover it with a thin strip of aluminum foil.
Let the pie rest for 1 hour or until it reaches room temperature. Serve with fresh whipping cream and store any leftovers in the refrigerator for up to 4 days. Enjoy!

Whipped Cream Topping

Add the cold whipping cream and sugar to a bowl. Whisk with a hand mixer for 1 to 2 minutes or until stiff peaks form. Serve fresh and enjoy.

Video

Notes

Let it cool: For best results, allow your pie to cool completely at room temp for 1-2 hours. This ensures your pie is set and won’t run once cut.
Pick puree: Make sure you use pumpkin puree - NOT pre-made pumpkin pie mix or pumpkin pie filling!
Pre-made crust options: Pumpkin pie is usually baked in a buttery shortbread pie crust, which you can purchase pre-made and frozen or easily make it from a box mix. You can also make this pie with a pre-made graham cracker or walnut crust, which can be found in the baking aisle of the grocery store. In that case, your crust does not need to be defrosted or pricked.
Spices: You can make your own pumpkin pie spice by blending pre-ground spices such as cinnamon, nutmeg, ginger, ground allspice, and ground cloves. Alternatively, you could grind whole spices in a high-power food processor or a clean coffee bean grinder.
Sweeteners: If you want to change up the sweetness, consider using brown sugar instead of granulated sugar for a deeper caramel flavor. You can also experiment with alternative sweeteners like maple syrup or honey for a unique twist.
Dairy free: For a dairy-free version, replace the heavy cream with coconut cream or a dairy-free milk alternative such as almond or oat milk.
Whipped cream add-ins: Elevate your whipped cream by adding a touch of flavor. Mix in a teaspoon of vanilla extract, cinnamon, or a flavored liqueur like Bailey's Irish Cream.
Mini pies: Instead of a single large pie, make individual-sized mini pies using tartlet or muffin tins. However, you'll need to adjust the baking time accordingly.

Nutrition