Classic Pumpkin Pie

Classic Pumpkin Pie is a holiday staple. This classic dessert is loaded full of pumpkin spice flavor! Poured into a buttery pie crust, the pumpkin pie filling bakes up to create the perfect slice of pie. Top with a dollop of whipped cream and dig in!

Pie Crust

To start things off, we need to talk pie crust! A staple to any pie recipe. Buttery, flaky and delicious. 

There are a couple ways to go about it when it comes to a pie crust. Here are the options:

  • Homemade – pretty darn hard to beat! A homemade pie crust is an act of love, if you ask me. Use your favorite homemade pie crust recipe or family heirloom recipe. This Easy Butter Pie Crust is also a great option.
  • Store-Bought – no shame in the store-bought pie crust game! That is what I used for this recipe. Trader Joe’s has a great roll-out option as well as the classic Pillsbury Pie Crust.
  • Frozen –  no rolling out or even a pie pan needed here! You may have a bit extra filling as frozen pie crusts tend to be deeper, but not as wide as a standard pie pan.

If I have time and the desire to, I’ll make a homemade pie crust. Otherwise, I’ll grab a store-bought pie crust in the refrigerator section to keep in my fridge for when I need it!

Pumpkin Filling

Next up: the pumpkin filling! This recipe uses a whole 15 oz can of pumpkin which I absolutely love. No half-used cans of pumpkin around here!

Whisk together the pumpkin with eggs, a combination of sugar and brown sugar, heavy cream and spices. For this pie, I went with a combination of pumpkin pie spice and cinnamon. It’s the perfect combination! Swirl it all together and pour into the prepared pie crust.

At first, it may seem strange how runny the filling is, but it sets up wonderfully as it bakes away in the oven. 

Did you know, that the center of a pumpkin pie will crack if it’s been over-cooked? Baking the pie until it still has a slight jiggle in the center helps remedy this problem!

How to Serve

When it comes to serving pumpkin pie, it greatly differs on preference! The main debate: cold or room temperature. If cold pumpkin pie is desired, allow the pie to cool completely on the counter before storing in the refrigerator to cool. Pull it out of the fridge when ready to serve and dig in!

Otherwise, room temperature pie can be achieved by serving the pie after it has cooled completely from baking. Or, by removing the pie from the refrigerator an hour or so before serving.

Personally, I like somewhere right in the middle of the two options.

Either way, you gotta serve it up with some fresh whipped cream! And maybe even an extra sprinkle of cinnamon on top.

Looking for other Pie Recipes? Check these out!

 

Apple Crumb Pie
Chocolate Peanut Butter Pie
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Classic Pumpkin Pie


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

Classic Pumpkin Pie is a holiday staple. This classic dessert is loaded full of pumpkin spice flavor! Poured into a buttery pie crust, the pumpkin pie filling bakes up to create the perfect slice of pie. Top with a dollop of whipped cream and dig in!


Ingredients

Scale
  • 9-inch pie crust
  • 15 oz pumpkin
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 1/4 cup heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375 degrees. Form the pie crust into a standard pie plate, crimp the edges and set aside.
  2. In a large bowl, whisk together the pumpkin, eggs, brown sugar, sugar, heavy cream, pumpkin pie spice, cinnamon and salt until smooth.
  3. Pour into the prepared pie crust and bake for 45-55 minutes, or until the pie is golden and set with a slight jiggle left in the center of the pie.
  4. Allow the pie to cool completely on the counter before storing in the refrigerator if need be. Serve either cold or room temperature with whipped cream and a sprinkle of cinnamon. Enjoy!

Notes

  • For the pie crust, a homemade, store-bought or frozen pie crust can be used.
  • Pumpkin pies crack in the center when they have been over-cooked. Leaving a slight jiggle in the center of the pie helps remedy this problem. If it does crack, just cover it with some whipped cream and no one will know :).
  • The pie can be stored in the refrigerator for 2-3 days.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 272
  • Sugar: 17g
  • Sodium: 292mg
  • Fat: 15.7g
  • Carbohydrates: 30.6g
  • Fiber: 2.5g
  • Protein: 3.8g
  • Cholesterol: 67mg

Keywords: Classic Pumpkin Pie

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

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