Old-Fashioned Classic Pumpkin Pie Recipe

One of the most popular and classic desserts that is served around the winter holidays is pumpkin pie. And although you could order one from your favorite bakery, it is surprisingly easy to make your own.

Nothing fancy, no crazy ingredients, just a simple, but delicious pie that is cooked in a light and flaky, golden crust.

And beyond popular belief, you don’t have to make a homemade crust to make the perfect pie. Refrigerated pie crusts have come a long way and are not only delicious, but are a huge time saver as well.

So this year, when you are planning to make dessert for Thanksgiving, Christmas or your next family or friends gathering, be sure to save this easy recipe that everyone is sure to love!

Classic Pumpkin Pie Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 15 oz. can pumpkin puree or fresh & drained pumpkin puree (not pumpkin pie filling)
• 14 oz can Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

INSTRUCTIONS

The first step in making a classic pumpkin pie is to preheat the oven and prepare the baking dish. Roll out pie crust so that it is 2 inches wider in diameter than your pie plate. For this recipe you can use a standard 8 or 9 inch pie pan.

Carefully roll the pie crust around a rolling pin that has been generously floured to prevent sticking. Then carefully lay it on top and in the center of the pie plate.

Gently press the crust into the dish, being sure that there are no air pockets where the side and bottom of the dish meet.

Leave about 1/4 inch edge around the top of the crust and cut off and discard the excess. Then scallop the edges by placing your thumb of one hand on the inside edge of the top of the crust, and using your other hands to pinch the dough around your thumb. Repeat this process around the entire top edge of the pumpkin pie crust.

Now poke the bottom surface of the crust with a fork several times to make vent holes. Then place a piece of parchment paper over the bottom and sides of the crust.

Blind Bake The Pumpkin Pie Crust

Add pie weights or dried beans on top of the parchment paper, just enough to cover the bottom of the crust. Then place in a preheated oven for 12-15 minutes or just until the pie crust edges begin to turn to very light brown in color.

Remove the crust from the oven and set aside to prepare the filling.

Although most classic pumpkin pie recipes do not require you to pre-bake the crust, it is crucial that you do so. Otherwise, the bottom of the crust will be soggy when you serve the pie.

However, if you are in a hurry and there is no time to pre-bake the crust, feel free to skip this process. Although be sure to form the crust as instructed and do not prick the bottom with the fork.

This will help prevent the pie filling from seeping through the holes and burning on the bottom of the pie plate.

Prepare The Filling

To prepare the classic pumpkin pie filling add the pumpkin puree and sweetened condensed milk in a large bowl and mix until combined.

Add the remaining ingredients and whisk until smooth. Pour the filling into the prepared pie crust.

Place the pie plate on a baking sheet lined with parchment paper or a silicone baking mat. Then place the pan in the oven and immediately reduce the oven temperature to 350°F and bake for an additional 40-50 minutes.

Cover the pie crust edges with foil or a pie crust shield if they begin to brown too quickly. The pie is done when the center of the pie jiggles no more than the circumference of a dime in the center.

You can also test the doneness of the pumpkin pie by inserting a knife near the center of the pie. If it comes out mostly clean then the pie is done. However, this method of checking doneness will leave a crack in the center of your pie (which can be hidden later with a thick layer of whipped topping).

Turn off the heat and prop open the door of the oven. Allow the pumpkin pie to cool in the oven for 20 minutes.

Then remove the baking sheet and pie from the oven and place on a cooling rack to cool completely.

Make Ahead Option

If you want to save time on the actual holiday make your classic pumpkin pie ahead of time. I believe the pie actually tastes better after it’s had a chance to set and chill.

Baking it a day or two in advance will allow the flavors to meld, making for a more flavorful pie when you’re ready to serve it.

Here’s how to do it:

1. Bake and Cool Completely: After baking, let the pie cool completely on a wire rack. This usually takes about 2-3 hours, but it’s essential so that condensation doesn’t build up and make the crust soggy.
2. Cover and Refrigerate: Once the pie cools completely, cover it with plastic wrap or aluminum foil and refrigerate it. Pumpkin pie is a custard-based pie, so it needs to be refrigerated to keep it fresh and safe to eat.
3. Serve: Pumpkin pie will last in the fridge for up to 3-4 days. Before serving, let it sit at room temperature for about 15-30 minutes if you prefer a slightly warmer pie. You can also garnish it with whipped cream just before serving for a finishing touch.

Other Favorite Holiday Dessert Recipes

If classic pumpkin pie is already on the holiday dinner menu, consider making one of my other favorite holiday dessert recipes.

• Old Fashioned Apple Pie
• Pecan Pie
• Homemade Cherry Pie
• Pumpkin Stuffed Brownies
• Caramel Apple Pie Bars
• Apple Pie Dump Cake
• Strawberry Pretzel Dessert Squares
• No Bake Snickers Cheesecake
• Instant Pot Cherry Cheesecake
• Instant Pot Oreo Cheesecake

Enjoy! Mary

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