This is my absolute favorite recipe for a homemade pumpkin pie. Especially if you make it with a homemade all-butter pie crust.
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Classic Pumpkin Pie
A creamy, delicious pumpkin pie with a homemade all-butter pie crust!
Ingredients
- 2 Homemade pie crusts - Recipe link in notes - (One, if you don't want to add decorations)
- 1 can pumpkin puree - 15 oz
- 1 can evaporated milk - 12 oz
- 1 egg
- 3 egg yolks
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
- whipped cream - optional, for garnish
Egg wash
- 1 egg
- 1 tbsp cream or milk
Instructions
Prepare the pie crust:
- Make the pie crust with the recipe here (double the recipe if you would like to add decorations on top). Wrap it tightly in plastic wrap and refrigerate for 2 hours or overnight.
Blind bake the crust:
- Preheat the oven to 425°F (220°c).
- Lightly flour your work surface. Roll out one disc of the chilled pie crust to a 12 inch circle and gently transfer it to your 9-inch pie plate. Fold the edges under and crimp the edges with your finger. Freeze it for 15 minutes (this will help the dough keep its shape better while baking)
- After 15 minutes, line your pie crust with parchment paper or foil. Then fill it with pie weights or beans. Bake the pie crust for 12 minutes.
- Carefully remove the parchment paper and beans. If the crust edges are turning brown too quickly, cover the edges with foil. Return the crust to the oven and bake 10 more minutes. Set aside while we prepare the filling. Reduce the oven temperature to 350°F (177°c).
Prepare the filling:
- Whisk together all the filling ingredients in a large mixing bowl, make sure there are no lumps.
- Make the egg wash by whisking 1 egg and 1 tablespoon of cream (or milk) together.
- Now pour the filling into your blind baked pie crust and brush the pie edges with egg wash. This will create that beautiful golden color. Bake the pie at 350°F for 45-55 minutes. If the edges are getting too dark, cover them with a piece of aluminum foil. The pie is ready when the center is barely set but still jiggly and if you insert a knife into the filling, it should come out clean.
- Let the pie come to room temperature. Then refrigerate for 2-3 hours.
- Serve with whipped cream.
For the leaves decoration:
- Roll out another disc of pie dough and use your favorite cutters to cut out as many leaves or shapes you want. Brush the tops with egg wash and bake at 350 for about 20 minutes or until they are golden brown. After the pie is baked and ready, you can decorate the top with these leaves.
Tried this recipe?Let us know how it was!
