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
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.