About This Recipe
The best homemade pumpkin pie recipe with a smooth, spiced filling and optional caramel pecan topping.
Ingredients
- 15 oz can pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 12 oz can evaporated milk
- 1 9-inch pie crust (homemade or store-bought)
- 1/2 cup light brown sugar, packed
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Kitchen Tools
Instructions
Chef's Tips
- Use Room Temperature Eggs: Room temperature eggs incorporate more easily into the filling, resulting in a smoother texture.
- Warm Spices: Toasting the spices lightly before adding them to the filling can enhance their flavor.
- Pinch of Salt: Don’t skip the salt! It helps balance the sweetness of the pie and enhances the other flavors.
- Homemade Crust: While store-bought crusts are convenient, a homemade crust adds a special touch to your pumpkin pie.
Common Mistakes to Avoid
- Soggy Crust: Prevent a soggy crust by blind baking it or using a pie shield.
- Cracked Filling: Avoid overbaking the pie, which can cause the filling to crack. Check for doneness by gently wiggling the pie.
- Overmixing: Overmixing the filling can result in a tough pie. Mix the ingredients until just combined.
- Not Cooling Completely: Allowing the pie to cool completely is crucial for it to set properly and develop its full flavor.
Variations
Want to put a unique twist on your pumpkin pie? Here are a few ideas:
- Chocolate Pumpkin Pie: Add ¼ cup of cocoa powder to the dry ingredients for a rich, chocolatey flavor.
- Maple Pumpkin Pie: Substitute maple syrup for the granulated sugar for a warm, caramelized flavor.
- Gingerbread Pumpkin Pie: Add a teaspoon of ground ginger and a pinch of ground nutmeg to the dry ingredients for a gingerbread-inspired flavor.
- Spiced Rum Pumpkin Pie: Add 2 tablespoons of spiced rum to the wet ingredients for a boozy kick.
- Vegan Pumpkin Pie: Use a vegan pie crust, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg), and use coconut milk instead of evaporated milk for a dairy-free version.
Storage & Freezing
- Refrigeration: Homemade pumpkin pie should be refrigerated within 2 hours of sitting out at room temperature. Cover the pie loosely with plastic wrap or aluminum foil to prevent it from drying out. It will keep in the refrigerator for 3-4 days.
- Freezing: Cooked pumpkin pie can be frozen for up to 3 months. Wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the pie overnight in the refrigerator before serving.
Conclusion
This pumpkin pie recipe is more than just a dessert; it’s a celebration of fall flavors and a comforting tradition. With its perfectly spiced filling, creamy texture, and optional caramel pecan topping, it’s sure to be a hit at your next gathering. So, gather your ingredients, preheat your oven, and get ready to create a pumpkin pie masterpiece that will delight your taste buds and warm your heart. Enjoy!
Frequently Asked Questions
Yes, you can use fresh pumpkin puree. Roast a sugar pumpkin, scoop out the flesh, and puree it in a food processor until smooth. Make sure to drain any excess moisture before using it in the recipe.
Absolutely! Pumpkin pie is a great make-ahead dessert. You can bake it a day or two in advance and store it in the refrigerator.
Use a pie shield or cover the edges of the crust with foil during the last 20 minutes of baking.
Yes, you can freeze cooked pumpkin pie for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil.
Pumpkin pie is delicious served with whipped cream, vanilla ice cream, or the caramel pecan topping included in this recipe.