Perfect Pumpkin Pie
Growing up, the traditional pumpkin pie was a staple at Thanksgiving. We usually had two or three pies, one heavily spiced and the other with a milder spice. Sometimes we processed and used pumpkins right from our own garden, and other times we just used canned pumpkin from the grocery store. But it was always delicious.
I couldn’t help but notice just how different the word “pumpkin” was. As symbolic of autumn as a pumpkin in, there is no other word quite like the name: pumpkin. And so, I delved into the nerdy side of myself to see where this name could have come from!
A pumpkin is a gourd-like fruit that grows on a vine, typically of a deep orange-yellow color when ripe.
The name could be an alteration from any of the below:
- Pompon (French for “melon”)
- Peponem (Latin for “melon”)
- Pepon (Greek for “melon”)
Needless to say, the word “pumpkin” has somewhat deep origins, but the gourd itself is from North America and traveled to Europe for the first time with Christopher Columbus. And now, it has made its way into recipes all over the world, and even in some old stories, such as Cinderella! It is certainly a world-wide favorite!
Equipment & Tools
Hand Mixer: This can easily be mixed up by hand but a hand mixer makes quick work of it, and ensures all the ingredients are well incorporated.
Mixing Bowl
Spatula: You’ll need a good spatula for getting every bit of your filling out of the bowl!
Measuring Cups & Spoons: These are essential for getting the perfect measurements for this perfect pumpkin pie!
Pie Dish: Any 8-or 9-inch pie dish will work, if making an 8-inch version, check out the FAQ section below or the notes section in the recipe card for adjustments.
Ingredients Needed
Pie Crust: Both homemade and store-bought pie crust work for this recipe!
Pumpkin Puree: You can’t have a pumpkin pie without pumpkin, of course! Be sure it is 100% pure pumpkin and not “Pumpkin Pie Mix” as we will be adding our own spices.
Milk
Brown Sugar
Granulated Sugar
Spices: Cinnamon, ginger, nutmeg, cloves, and salt are all used in this recipe to bring a wonderful depth of spiced flavor to your pie!
Eggs: You can use either whole eggs in this recipe or just the yolks.
How to Make the Perfect Pumpkin Pie
Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
Prepare the Crust: Line the bottom and sides of a pie dish with your pie crust. You can use either a homemade crust or a store-bought crust. Make sure that if you use a homemade crust, you roll it out no thicker than 1/8-inch thick. If it’s too thin, it will be prone to cracking and tearing, and if it is too thick, it won’t cook all the way through.
Scallop the edges of the crust around the rim of the dish, if you desire, or merely press it with the end of a fork. This “crimping” helps to make a thicker rim on your pie, which helps it to shrink less in the oven, as well as helps it to not fall apart when trying to serve.
It is also important to poke holes in the bottom of your pie crust to allow steam to escape during baking. Simply poke it a dozen times with the end of a fork.
Prepare the Filling: In a large bowl, beat together all of the ingredients until smooth and blended.
Optional: Cook the pumpkin and spices in a small pot over medium-low heat for 5-10 minutes until fragrant. This helps to deepen the flavor of the pumpkin and the spices in this pumpkin pie. Let cool slightly, and then add to the rest of the ingredients.
Add the Filling to the Crust: Carefully pour the pumpkin filling into your prepared pie crust.
Bake: Bake the pumpkin pie for 45-55 minutes, or until a butter knife inserted an inch from the side comes out clean. The center may still look soft, but it will set up as it cools.
Cool: Let the pumpkin pie cool slightly before serving. This pie is great served either cold or warm!
Storage: Cover and store in the fridge for up to 4 days.
FAQ’s
Perfect Pumpkin Pie
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Bowl
- Hand Mixer or Wooden Spoon
- Spatula
- Measuring Cup(s) and Spoon(s)
- 1 (9-inch) Pie Dish (see notes for 8-inch pie dish adjustments)
Ingredients
- 1 9-inch Pie crust
- 1¾ cups Pumpkin puree
- 1¾ cups Milk
- 3 large Eggs , whisked (or 4 yolks)
- ⅔ cup Light brown sugar , packed
- 2 Tbsp Granulated Sugar
- ½ tsp Fine sea salt
- ½ tsp Ground cinnamon
- ½ tsp Ground ginger
- ½ tsp Ground nutmeg
- ¼ tsp Ground cloves
Instructions
- Preheat oven to 425℉ or 220℃.
- Prepare 1 9-inch Pie crust, following the directions for that crust. Line the pie dish with it, being sure to poke holes in the bottom of the pie to allow steam to escape during baking.
- Optional: Cook the pumpkin and spices in a small pot over medium-low heat for 5-10 minutes until fragrant. This helps to deepen the flavor of the pumpkin and the spices in this pumpkin pie. Let cool slightly, and then add to the rest of the ingredients.
- Beat all of the ingredients together until smooth and blended.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake for 45-55 minutes, or until a butter knife inserted an inch from the side comes out clean.
- Let cool slightly before serving.
Storage
- Cover and store in the fridge for up to 4 days.
Notes
- 1¼ cups Pumpkin Puree
- 1¼ cups Milk
- 2 large Eggs or 3 large Egg yolks
- ½ cup Sugar, light brown, packed
- 1½ Tbsp Sugar, granulated
- ¼ tsp Salt
- ¼ tsp Ginger, ground
- ¼ tsp Nutmeg, ground
- ¼ tsp Cloves, ground
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