Pumpkin Pie Recipe
Total Time
2 hrs
Prep Time
30 mins
Cook Time
1 hr
Rating
4.98 out of 5 stars
(161)
Ingredients
10 servings
- 1 pie crust, (1 disk or half of our pie crust recipe)
- 1 egg white, (to brush inside hot crust)
- 15 oz Libby's pumpkin puree, room temperature (Libby’s brand works best)
- 1 large egg, plus 3 egg yolks, room temp
- 1/2 cup light brown sugar, packed (break up any clumps before adding)
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 12 oz evaporated milk, room temperature
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 Tbsp golden rum
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Preparation
Step 1
Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a deep 9” glass pie pan.
Step 2
Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.
Step 3
Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.
Step 4
Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry. The egg white creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.
Step 5
In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.
Step 6
Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles. Pour into pre-baked and cooled crust.
Step 7
Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.
Step 8
Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.
Step 9
In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.
Step 10
Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2 vanilla and beat on medium-high speed until medium peaks form.
Step 11
Save recipe for the next time?
Chef's notes
Pre-baking or ‘blind baking’ the pie crust is important for pumpkin pie because it ensures that it stays crisp and doesn’t get soggy as the filling bakes.
If you use beans or rice, you can let them cool to room temperature and re-use them. Traditional ceramic pie weights are an investment initially but can last for years and be re-used countless times.
Pre-Bake the Crust – once the crust is baked, cool to room temperature, then wrap it in plastic wrap and refrigerate for up to 2 days or freeze up to 1 month. Thaw in the refrigerator overnight before using.
To Make Pumpkin Pie in Advance – Cool completely to room temperature for at least 2 to 3 hours then cover loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days.
To Freeze Pumpkin Pie – Once the pie is at room temperature, you can wrap in several layers of plastic wrap or foil and freeze for up to 1 month. Thaw in the refrigerator for 12 hours before serving.
