Easy Pumpkin Pie
on Oct 25, 2021, Updated Nov 19, 2022
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Smooth and creamy, spiced with cinnamon and cloves, this is the pumpkin pie we dream about. Thanksgiving, here we come!
In our family, a pumpkin pie or two is as integral to the holiday as the turkey itself. Creamy and rich with warm spices, it’s the classic ending to a Thanksgiving meal. This recipe goes out to all of the pumpkin pie lovers out there, but most particularly to Markie, my brother-in law, who is kind and gentle yet would probably punch me in the neck if I didn’t make it one year.
Deep Dish Pumpkin Pie
The amount of filling in this pie recipe is for a 9-inch deep dish pie crust. Once you pour in the filling, transfer the pie carefully into the oven, so that the filling doesn’t sloosh over the edge of the pastry.
If you have a shallower pie pan, fill the partially baked crust with filling for this pie almost to the top, stopping ½-inch before the filling reaches the top of the crust. Reduce the baking time to 45 to 50 minutes. The remaining cup or so of filling can be poured into a small ramekin or baking dish and baked for about 25 to 30 minutes until set (bonus for the pie baker!).
Blind Baking the Pie Crust
Baking the crust until it firms up before the pumpkin filling is added results in a flaky not soggy crust. This is called blind baking. You’ll want to line the crust with foil and fill it with pie weights or dried rice or beans to prevent it from buckling as it bakes. Then the crust finishes baking once the pumpkin filling is poured in.
If the edge of the crust start to get too brown while you are baking the pie itself, you can cover the crust with strip of aluminum foil, or use a pie crust shield. This is a metal ring designed to fit over the crust edges, and a smart item to have around if you bake a lot of pies.
For more on partially baking or blind baking pie crusts, click here!
Canned Pumpkin in Pumpkin Pie
We all rely heavily on our stash of canned pumpkin during the holidays (see What to Do with Leftover Canned Pumpkin), and with good reason. A few cans of pumpkin in the pantry mean that a pie (or an Iced Pumpkin Spiced Latte or a Pumpkin Gingerbread) is just around the corner. Green Valley’s canned pumpkin is made with organic pumpkin grown and harvested in the U.S. at the peak of ripeness. The pumpkin is then prepared and canned within hours, and just down the road from where they are picked.
How to Tell If the Pumpkin Pie is Done
Slide a butter knife into the center of the pie. If it comes out clean the pie is done. You can also use the jiggle test; simply jiggle the pie gently and if the center barely wiggles it’s done. Cool the pie completely on a wire rack before slicing.
Easy Pumpkin Pie: Smooth and creamy, spiced with cinnamon and cloves, this is the pumpkin pie we dream about.
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How To Make Pastry Leaves
This is totally optional, but a fun finishing touch to the pie, but it takes only about 3 extra minutes. This whole recipe is a great way to get the kids into the kitchen during the holidays. They can help with everything from mixing up the filling to cutting out the cute crust shapes. So if you have willing little helpers, it’s a good simple holiday baking project.
Lightly flour a clean work surface. Unroll one room temperature packaged refrigerated pie crust (you can also allow a shaped frozen pie crust to come to room temperature and gently press it flat). Place the pie crust on the lightly floured work surface. Use small decorative cookie cutters to cut out some shapes (think about little pumpkins, fall leaves, or anything else that feels seasonal). If you are using leaf shapes, use a sharp small knife to carefully score the top of the leaves to mimic the marking on a leaf. Transfer the cut outs to a parchment or wax paper lined plate, and refrigerate for 30 minutes to 1 hour.
Brush the leaves with a bit of heavy cream, half and half or milk. Place the crust cut-outs on a baking sheet and bake in a preheated 375°F oven for 15 to 20 minutes until golden brown. You can bake these at the same time as you bake the shell, or the pie itself. Cool the shapes on the baking sheet, then use to decorate the baked and fully cooled pumpkin pie.
How to Make Pumpkin Pie
Partially bake the pie crust to firm it up (directions below!). While the crust cools, make the filling: In a large bowl combine the brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger and cloves.
Whisk in the canned pumpkin.
Blend in the eggs and half and half.
Pour the filling into the cooled pie shell and transfer the pie carefully into the oven, so that the filling doesn’t sloosh over the edge of the pastry. Bake for about 55 to 60 minutes, until the filling is set
Transfer the pie to a wire rack and allow to cool to room temperature for at least 3 hours. Refrigerate, loosely covered with plastic wrap, until ready to serve. You can keep the pie in the fridge for up to 2 days.
To serve, decoratively place the baked crust cut outs on the pie before serving. Serve the pie with vanilla ice cream or Sweetened Whipped Cream as desired.
Other Recipes Using Canned Pumpkin:
- Iced Pumpkin Spiced Latte
- Pumpkin Spice Pancakes
- Best Pumpkin Bread
- Pumpkin Gingerbread
- Pumpkin Cream Cheese Brownies
Also read: What to Do with Leftover Canned Pumpkin
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Easy Pumpkin Pie
Ingredients
- 1 frozen 9-inch deep dish pie crust (or use your favorite pie crust recipe)
- ½ cup brown sugar (light or dark)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (15-ounce) can Green Valley pumpkin puree
- 3 large eggs , lightly beaten
- 1 ½ cups half and half
- Vanilla ice cream or Sweetened Whipped Cream to serve
- Pastry Leaves for Decorating (optional; see Note)
Instructions
- Place an oven rack in the lower third of the oven, and preheat the oven to 375°F.
- Allow the pie crust to defrost slightly for about 20 minutes, so it’s still chilled, but not frozen. Use a fork to poke holes in the bottom of the pie crust.
- Line the still-chilled pie crust with aluminum foil, gently folding the foil to drape over the edges of the crust so the edges don’t brown too quickly. Fill the pan about 3/4 full with pie weights or dried beans. Bake the pie crust for 25 minutes until the crust is slightly golden and a bit firm, but not cooked through. Remove the crust from the oven, and take out the foil with the weights and beans. Leave the oven on and cool the crust on a wire rack.
- Make the filling: In a large bowl combine the brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger and cloves. Whisk in the pumpkin, eggs, and half and half until blended.
- Pour the filling into the cooled pie shell and transfer the pie carefully into the oven, so that the filling doesn’t sloosh over the edge of the pastry. Bake for about 55 to 60 minutes, until the filling is set. If the edges of the pie start to brown too quickly you can cover them with strip of aluminum foil, or use a pie crust shield, which is a great thing to have around if you bake a lot of pies. Transfer the pie to a wire rack and allow to cool to room temperature for at least 3 hours. Refrigerate, covered with plastic wrap, until ready to serve, up to 2 days.
- To serve, decoratively place the baked crust cut outs on the pie before serving. Serve with vanilla ice cream or whipped cream as desired.
