Pie is always a part of our Thanksgiving Dinner. We always make this delicious Pumpkin Pie Recipe and serve it with our other favorite pies, like this Apple Pie and Coconut Cream Pie. We usually have to wait a couple of hours after our Thanksgiving Dinner to have the room to eat some pie…but it is always worth the wait.
This Pumpkin Pie Recipe is designed to be a deep dish Pumpkin Pie. If you don’t want a deep dish pie, you can divide the Pumpkin Pie Filling into two smaller pies or a small pie and then make a few mini pies. I shared a tutorial for making mini pies earlier that you can look at if you are interested in learning how to make them. They are so cute and are a fun way to serve up individual pies.
This Pumpkin Pie has a nice rich flavor and a smooth texture. Its the perfect combination of Pumpkin and fall spices. I love to use my Grandma’s Pie Crust Recipe. It comes out buttery and flakey every time. If you would like to learn how to make your own Pie Crust you can follow my easy step-by-step Pie Crust Tutorial. It has pictures that can walk you through making a pie crust, if you are new to it. You will never go back to store bought!
Pumpkin Pie Recipe (deep dish or two smaller pies/mini pies)
2 cups (15 oz can) pumpkin puree
3 large eggs
1 and 1/4 cups packed brown sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fresh ground pepper
1 cup heavy cream
1/4 cup milk
- Make your Homemade Pie Crust (or Store Bought) according to the directions here on my step-by-step Pie Crust tutorial or on the box.
- Bake pie crust in 375 F degree oven for 10-15 minutes or until golden brown (full instructions can be found at the link above or here: http://www.theidearoom.net/2014/11/perfect-homemade-pie-crust.html
- For the filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined. Filling will be a little thick.
- Preheat or reduce heat on the oven to 350 F degrees.
- Make the pie crust leaves: On a floured work surface, roll out some pie dough until it is 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with a little bit of milk. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone liner and bake for 10 minutes on a baking sheet until lightly browned. Set aside to cool.
- Turn oven up back up to 375 F degrees. The pie will bake at 375F.
- Pour pumpkin pie filling into the warm pre-baked crust. If you did not use a deep dish pie pan, you will have extra filling. Fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough. Or make two smaller pies. Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center should be a little jiggly. After 25 minutes of baking, cover the edges of the crust with aluminum foil so the pie crust won’t burn.
- Cool for a couple of hours on wire rack before serving. Decorate with pie crust leaves and serve with whipping cream. Cover leftovers tightly. Good for 3-4 days in refrigerator and can be frozen.
Serve it up with a nice big dollop of Whipping Cream. I usually like a little bit more on my pie, but if I had put my preferred ration of Whipping Cream on the pie, you might not have been able to even tell what kind of pie was in the photo!
Are you craving Pumpkin Pie now? Well, what are you waiting for…who said you can only eat Pumpkin Pie on Thanksgiving?
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