Pumpkin Pie – Cafe Delites


Everyone will love this irresistible homemade Pumpkin Pie Recipe! A classic American dessert that tastes incredible and is so easy to make.

Pumpkin Pie filled with fall flavours is the one pie that is a must-bake dessert for Thanksgiving. Using canned or fresh pumpkin puree with cream (or evaporated milk), brown sugar(s), white sugar, eggs and delicious fall spices.

Homemade Pumpkin Pie Recipe tastes incredible filled with fall flavours for Thanksgiving! Canned or fresh pumpkin puree with cream (or evaporated milk), brown sugar(s), white sugar, eggs and delicious fall spices.

PUMPKIN PIE

The most popular dessert at any Thanksgiving table is PUMPKIN PIE. A rich and creamy, pumpkin-based custard filling with the perfect amount of sweet and spice. Cinnamon, nutmeg, ginger and cloves are combined with the rich flavours of pumpkin and cream. Each mouthful just melts in your mouth! I guarantee you and your guests will go for seconds after dinner.

If there’s one thing we look forward to at Thanksgiving, it’s pumpkin pie topped with a huge dollop of whipped cream. So easy to make it’s dangerous. As in, make it once and you’ll be baking so many pumpkin pies more often than you think! Especially with those sugar and spice aromas wafting through your kitchen.

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A slice of Pumpkin Pie with whipped cream!

HOW DO YOU MAKE HOMEMADE PUMPKIN PIE?

Pumpkin pie comes together easy, even when making the pie crust yourself. If using a pre-made or store bought pie shell, it comes together even quicker. If you’re not confident making homemade pie crust, I’m here to tell you it’s easier than you think. But for this recipe, use whatever works for you.

All you need to do is:

  • Roll out homemade or store bought pie crust to fit into a 9-inch pie dish — or buy a 9-inch pie shell.
  • Trim the edges — if using homemade pie crust.
  • Decorate the edges — completely optional.
  • Blind bake the pie crust before adding pumpkin pie filling to keep your crust from getting soggy — this step is optional. Personally, I prefer the crust to get a little moist and soft while baked with the filling, but some people prefer a harder pie base.
  • Mix pie ingredients together in one bowl — the filling comes together in minutes.
  • Pour the pumpkin pie filling into the pie shell.
  • Bake for about 45-50 minutes, until the centre is still a little wobbly. The heat will continue cooking it from the inside until it sets.

No mixers or electric beaters needed and pumpkin pie is ready on your table in no time.

HOW TO KNOW PUMPKIN PIE IS READY

Remove your pie from the oven when it looks shiny and is set to the touch. It should still be a little wobbly right in the centre. The outer edges will be firmer. Just keep in mind your pie will continue to cook while it cools on your kitchen bench.

Homamade Pie Crust

WHAT GOES IN PUMPKIN PIE

I bet you already have the ingredients for pumpkin pie filling ready in your kitchen cupboard or refrigerator!

Eggs are whisked with three different sugars until smooth. Why three sugars? I love the dense texture brown sugar brings to this pie, balancing the rich flavour of molasses with both light and dark sugars. You’ll also notice the deep colour they create when blended, which to me looks nicer when served on the table. White sugar is added to provide enough sweetness without adding more molasses into it.

Then, pumpkin puree is mixed with different spices to give your pie a classic pumpkin pie flavour, with heavy cream (or evaporated milk), pure vanilla and a pinch of salt.

PUMPKIN PUREE

There are two ways you can make your own pumpkin puree from scratch.

  1. ROAST: Halve a small 2 pound pumpkin vertically through the stem. Use a mental spoon to scrape out the seeds and strings. Arrange pumpkin, cut side down on a lined baking sheet. Roast, uncovered at 350°F (175°C) until fork-tender (1 hour). Allow to cool. Scrape flesh from skin and puree flesh in a food processor or blender in batches of two or three, depending on the size.
  2. STEAM: Chop pumpkin into large chunks (about 2-3 inches) and steam until fork-tender. Blend as mentioned above.

I don’t recommend boiling as there will be too much water absorbed into the pumpkin. You want a puree more on the drier side.

Pumpkin pie filling poured into pie shell

DECORATIONS

There are so many different ways to decorate your pumpkin pie. My favourite way to decorate is by using these leaf pastry cutters. Easy, fast, you don’t need to be an experienced baker to use them.

Just make sure you leave enough pie dough (or use a sheet of shortcut pastry) and cut out your leaves. Use them to decorate the crust, or the filling, or both.

Fall leaves pastry cutter for pumpkin pie

HOW TO PREVENT CRACKS

The best way tom prevent cracks on your pumpkin pie is to avoid over baking. The centre should still be a little jiggly when you tap the sides of the pie dish (using oven mitts, of course).  The residual heat will continue to cook the centre of the pie when taken out of the oven, firing up the centre while it cools.

If you do end up with a few cracks, don’t let that deter you. The flavours are still there and that’s all that matters!

Besides, you can hide any flaws with pastry leaves.

Slice of pumpkin pie

Be generous with your serve pumpkin pie, and add a huge dollop of whipped cream, because why not?

I don’t think calories count on Thanksgiving.

Pumpkin Pie

Looking for more dessert recipes? Try these!

Pumpkin cheesecake
Cinnamon rolls
Brownies

Print

Pumpkin Pie

Everyone will love this irresistible homemade Pumpkin Pie Recipe! A classic American dessert that tastes incredible and is so easy to make. Filled with fall flavours, using canned or fresh pumpkin puree with cream (or evaporated milk), brown sugar(s), white sugar, eggs and delicious spices.

Course:

Dessert

Cuisine:

American

Keyword:

pumpkin pie

Servings: 12 people

Calories: 713 kcal

Author: Karina

Ingredients

  • 3
    large eggs
  • 1/2
    cup
    (100 g) white granulated sugar
  • 1/4
    cup
    (55 g) light brown sugar, packed
  • 1/4
    cup
    (55 g) dark brown sugar
    packed
  • 15
    ounce
    (440 g) can pure pumpkin puree
    (2 cups) not pumpkin pie filling
  • 1
    cup
    (240 ml) heavy whipping cream (thickened cream)
    or evaporated milk
  • 3
    teaspoons
    pure vanilla extract
  • 2
    teaspoons
    ground cinnamon
  • 1/2
    teaspoon
    ground ginger
  • 1/4
    teaspoon
    ground cloves
  • 1/4
    teaspoon
    nutmeg
  • 3/4
    teaspoon
    salt
  • 9
    inch
    pie crust
    or store bought pie shell

Instructions

  1. Preheat oven to 425°F (220°C). Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.

  2. Whisk eggs and all of the sugars together until smooth. Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.

  3. Place prepared pie shell onto a baking sheet. Pour filling into shell and bake pie for 15 minutes. 

  4. Reduce oven temperature to 350°F (175°C) and bake for a further 50-55 minutes, or when a knife tip inserted in the middle comes out relatively clean but still a little wet. The centre of the pie should be a little jiggly like jello.

    If the edges of the crust start to become too dark, cover with a thin strip of foil.

  5. Transfer to a wire rack and let cool for 2 hours. 
(The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten while it cools.)

  6. To store: Cover room temperature pie loosely with plastic wrap. Refrigerate for up to 3 days.

Recipe Notes

PUMPKIN PUREE

There are two ways you can make your own pumpkin puree from scratch.

  1. ROAST: Halve a small 2 pound pumpkin vertically through the stem. Use a mental spoon to scrape out the seeds and strings. Arrange pumpkin, cut side down on a lined baking sheet. Roast, uncovered at 350°F (175°C) until fork-tender (1 hour). Allow to cool. Scrape flesh from skin and puree flesh in a food processor or blender in batches of two or three, depending on the size.
  2. STEAM: Chop pumpkin into large chunks (about 2-3 inches) and steam until fork-tender. Blend as mentioned above.

I don’t recommend boiling as there will be too much water absorbed into the pumpkin. You want a puree more on the drier side.

Nutrition Facts

Pumpkin Pie

Amount Per Serving

Calories 713
Calories from Fat 387

% Daily Value*

Total Fat 43g
66%

Saturated Fat 15g
75%

Cholesterol 68mg
23%

Sodium 486mg
20%

Potassium 260mg
7%

Total Carbohydrates 76g
25%

Dietary Fiber 4g
16%

Sugars 18g

Protein 11g
22%

Vitamin A
117.3%

Vitamin C
1.9%

Calcium
6.8%

Iron
26.1%

* Percent Daily Values are based on a 2000 calorie diet.



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