How to Make Pumpkin Pie

Co-authored by Jessica Gibson

Last Updated: February 5, 2022 Tested

If it's almost Thanksgiving or your family loves pumpkin pie all year, bake your own. Roll out a simple homemade pie crust or buy 1 to press into a pie plate. Then mix together canned pumpkin puree with sugar, spices, and evaporated milk. You can even sub in homemade pumpkin puree to take it to the next level. Spread this in the pastry and bake it until it's set. If you need to make pumpkin pie for a crowd, cook a slab pie which has twice the filling and is baked in a jellyroll pan. Serve your pumpkin pie with whipped cream and enjoy!

Ingredients

Classic Pumpkin Pie ^{[1]
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1 1/2 cups (180 g) all-purpose flour
1/2 teaspoon (2.5 g) salt for crust
4 tablespoons (48 g) shortening
5 tablespoons (70 g) unsalted butter
3 tablespoons (44 ml) to 5 tablespoons (74 ml) ice water
3/4 cup (150 g) granulated sugar
1 teaspoon (2 g) ground cinnamon
1/2 teaspoon (2.5 g) salt
1/2 teaspoon (1 g) ground ginger
1/4 teaspoon (0.5 g) ground cloves
2 large eggs
1 (15-ounce or 425 g) can pumpkin puree
1 (12-ounce or 355 ml) can evaporated milk
Whipped cream for serving

Makes a 9 in (23 cm) pie

Pumpkin Slab Pie ^{[2]
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4 cups (480 g) all-purpose flour
1 1/2 teaspoons (7.5 g) salt
1 teaspoon (4 g) granulated sugar
3 1/2 sticks (400 g) unsalted butter, very cold and cubed
³ ⁄ ₄ cup (180 ml) ice water
2 (15-ounce or 425 g) cans pure pumpkin
2 cups (400 g) light or dark brown sugar
4 eggs
2 cups (470 ml) heavy cream
¹ ⁄ ₄ cup (59 ml) whole milk
1 teaspoon (4.9 ml) vanilla extract
2 tablespoons (16 g) cornstarch
2 teaspoons (4 g) ground cinnamon
3/4 teaspoon (3 g) ground ginger
1/2 teaspoon (0.5 g) ground nutmeg
1/2 teaspoon (2.5 g) salt
1/8 teaspoon (.2 g) fresh ground pepper
Whipped cream to serve

Makes a 10 x 15 in (25 x 38 cm) pan

Method 1

Method 1 of 2:

Baking Classic Pumpkin Pie

1
Preheat the oven to 425 °F (218 °C) and adjust the oven rack. Move an oven rack so it's in the center of the oven.
- Consider placing a rimmed baking sheet underneath it to catch any drips.
2
Combine the flour and salt with the shortening and butter. To make the pie crust, measure 1 1/2 cups (180 g) of all-purpose flour and 1/2 teaspoon (2.5 g) salt into a mixing bowl. Stir and then use a pastry cutter or your fingers to mix in 4 tablespoons (48 g) of shortening and 5 tablespoons (70 g) of unsalted butter.
- The mixture should be crumbly once the fats are incorporated.
- If you prefer, use a pre-made pastry dough that you place in the pie shell.
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3
Mix in ice water to form a dough. Get out 3 tablespoons (44 ml) to 5 tablespoons (74 ml) of ice water. Start by putting 2 tablespoons (30 ml) of the water into the dry mixture. Use a fork to toss the mixture until it begins to come together. Add 1 tablespoon (15 ml) of water at a time until dough comes away from the sides of the bowl.
- Avoid adding too much water or it will become sticky and difficult to work.
4
Roll out the crust and place it in the pie plate. Place the dough on a lightly floured surface and use a rolling pin to roll the dough into a 12 in (30 cm) circle. Carefully lift the circle of dough into a 9 in (23 cm) pie plate. Press it into the plate and crimp the edges.
- If you want to make the dough ahead of time, wrap it tightly and refrigerate it for up to 3 days.
5
Beat 2 eggs in a large bowl and stir in the sugar, salt, ginger, and cloves. Crack 2 eggs into a large mixing bowl and whisk them until they're completely combined. Pour in 3/4 cup (150 g) of granulated sugar, 1 teaspoon (2 g) of ground cinnamon, 1/2 teaspoon (2.5 g) salt, 1/2 teaspoon (1 g) of ground ginger, and 1/4 teaspoon (0.5 g) of ground cloves.
- Stir well so the spices are incorporated.
Open a 15-ounce (425 g) can of pumpkin puree and stir it into the spiced egg mixture. Open a 12-ounce (355 ml) can of evaporated milk and slowly stir it into the mixture until it's incorporated.
7
Pour the filling into the shell and bake the pie for 15 minutes. Scoop the pumpkin filling into your pastry-lined pie plate. Put the pie in the center of the preheated oven and bake it for 15 minutes.
- Starting the pie at a high heat will help the crust become crisp.
8
Turn the temperature to 350 °F (177 °C) and bake it for 40 to 50 minutes. Let the pie cook at the reduced temperature until it only jiggles slightly in the center. You can also check the pie by inserting a knife or skewer into the center. If it comes out clean, the pie is finished.
- If the pie needs more time, continue to cook it for 5 more minutes and check it again.
9
Cool the pie for at least 2 hours. Remove the pie from the oven and set it on a wire rack to cool. It should be completely cool before you slice it into pieces. Serve the pie with whipped cream.
- Refrigerate leftover pie in an airtight container for up to 3 to 4 days.
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Method 2

Method 2 of 2:

Making Pumpkin Slab Pie

Adjust your oven racks so you have 1 in the middle of the oven. You'll also need to get out a 10 x 15 in (25 x 38 cm) jellyroll pan for the pie.
2
Combine the flour, salt, and sugar with the butter. For the crust, measure 4 cups (480 g) of all-purpose flour into a large mixing bowl. Stir in 1 1/2 teaspoons (7.5 g) of salt and 1 teaspoon (4 g) of granulated sugar. Use a pastry cutter or your fingers to mix in 3 1/2 sticks (400 g) of cubed unsalted butter.
- The smaller the cubes, the easier it is to cut in the butter.
- Mix in the butter until it forms pea-sized clumps.
3
Add ice water to form a dough. Get out ³ ⁄ ₄ cup (180 ml) of ice water. Put 1 tablespoon (15 ml) of the water into the dry mixture at a time. Toss the dough together with a fork and keep adding 1 tablespoon (15 ml) of water at a time until dough begins to form a ball.
- The dough should pull away from the side of the bowl but it shouldn't become tacky or sticky.
4
Set aside 1/4 of the dough and roll out the rest to fit the pan. If you'd like to make decorative leaf cut-outs for the top of the pie, put 1/4 of the dough off to the side. Then roll the remaining dough on a lightly floured surface. Make it a large rectangle about 18 x 13 in (45 x 33 cm) so it fits in your jellyroll pan.
- If you don't want to make the decorative leaf cut-outs, just roll out the entire ball of dough for the crust.
5
Arrange the pastry in the baking pan. Transfer the rectangle of dough to the jellyroll pan so some of the dough hangs over the sides. Use your fingers to press the dough into the sides and bottom of the pan. Then crimp the dough along the edges.
- At this point, you can refrigerate the pastry in the pan while you mix the filling.
6
Mix the pumpkin, sugar, eggs, cream, milk, vanilla, cornstarch, and spices. Open 2 15-ounce (425 g) cans of pumpkin puree and scoop them into a large mixing bowl. Stir in 2 cups (400 g) of brown sugar, 4 eggs, 2 cups (470 ml) of heavy cream, ¹ ⁄ ₄ cup (59 ml) of whole milk, 1 teaspoon (4.9 ml) of vanilla extract, 2 tablespoons (16 g) of cornstarch and these spices:
- 2 teaspoons (4 g) ground cinnamon
- 3/4 teaspoon (3 g) ground ginger
- 1/2 teaspoon (0.5 g) ground nutmeg
- 1/2 teaspoon (2.5 g) salt
- 1/8 teaspoon (.2 g) fresh ground pepper
7
Spread the filling into the crust. Remove the pastry-lined pan from the refrigerator and spread the thick pumpkin pie filling into it.
- Use the back of a spoon or an offset spatula to ensure the filling is even.
8
Bake the pie for 35 to 45 minutes. Put the slab pie in the preheated oven and cook it until it barely jiggles in the center. You can also insert a knife into the center to see if it comes out clean.
- If it jiggles a lot or the knife doesn't come out clean, return the pie to the oven for 5 more minutes. Continue to check it until it's firm.
Remove the pie from the oven and set it on a wire rack to cool completely. If you'd like to make the decorative pastry leaves, get out the reserved dough and roll it to 1/8 inch (3 mm) thickness. Use a leaf cookie cutter to cut out shapes.
10
Bake the pastry leaves if you're using them. Place the leaves on a baking sheet and bake them at 350 °F (177 °C) for 10 minutes while the pie cools. The leaves should puff up and turn light brown.
- Remove the leaves to a wire rack to cool.
11
Serve the pumpkin slab pie. Once the optional pastry leaves have cooled completely, arrange them on the top of the cooled pie. Cut the pie into squares and serve it with whipped cream.
- Store the leftover pie in an airtight container in the refrigerator for up to 1 week.
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Question

Do I use the inside or outside of the pumpkin?

Community Answer

You use the inside of the pumpkin to make pumpkin pie.

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How can I make this with real pumpkin?

Community Answer

Use small pumpkins. Wash the pumpkins first. This is extremely crucial for sanitary reasons. Cut your pumpkins in half, and scoop out the seeds. Place them face down on a large baking dish, and cover them with about 1/4 inch of water. Bake at 350° for about 45-60 minutes (depending on pumpkin size). Remove skin and puree the now roasted pumpkins.

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How many servings does it make?

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8-10, depending on the thickness of each slice.

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Things You'll Need

Classic Pumpkin Pie

Measuring cups and spoons
Mixing bowls
Spoon
Can opener
9 in (23 cm) pie plate
Rolling pin
Fork
Knife or skewer
Knife
Wire rack

Pumpkin Slab Pie

10 x 15 in (25 x 38 cm) jellyroll pan
Mixing bowls
Spoons
Measuring cups and spoons
Rolling pin
Wire rack
Leaf cookie cutter
Spatula
Knife or tester
Baking sheet
Offset spatula, optional

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[1]

[2]

How to Make Pumpkin Pie

Ingredients

Classic Pumpkin Pie ^{[1]
X
Research source}

Pumpkin Slab Pie ^{[2]
X
Research source}