This perfect pumpkin pie recipe is made with quality ingredients. The result is a pie that’s smooth, rich, and perfectly sweet.
Call me massively boring, but pumpkin is my favorite of the Thanksgiving pies. Of course I love my share of blueberry, apple, banana, and coconut (I could go on. I adore pie.), but I always reserve a spot on my plate for a slice of perfect pumpkin pie.
Maybe I love it so much for the simple reason that it is so iconic. Or perhaps because it isn’t overly sweet like some pies (I’m thinking of YOU, pecan pie). Or its smooth texture and spicy flavors. It’s just so satisfying.
If you’ve never made a pumpkin pie from fresh pumpkin (as opposed to canned), I urge you to give it a try. Here’s my tutorial for How to Make Oven Roasted Pumpkin Puree. I really think it makes a huge difference in the flavor of your pie.
This recipe (from Ree’s new cookbook
I’ve said it before, and I’ll say it again: PIE CRUST HATES ME. Yes, this one happened to turn out quite well in the end. but not before leaving some of its butter on the bottom of my oven to smoke up the house. Ah well, I’ll perfect my crust making skills someday. But the filling makes for one perfect pumpkin pie.
What’s your favorite Thanksgiving pie?
Perfect Pumpkin Pie
This pumpkin pie is perfectly smooth, rich, and sweet.
Ingredients
- 1 unbaked pie crust
- 2 cups pumpkin puree fresh or canned
- 14 ounces sweetened condensed milk homemade or canned
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of ground nutmeg
- pinch of salt
- 1/2 cup evaporated cane juice or sweetener of choice
Instructions
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1) Roll out your pie crust and place it in a 9-inch pie pan. Crimp the edges or decorate as desired. Place in the refrigerator while you prepare the filling. Preheat your oven to 425 degrees F (220 C).
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2) Place all of the filling ingredients in a large bowl and whisk until nice and smooth. Pour into the prepared pie crust and slip into your preheated oven.
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3) Bake for 15 minutes at 425, then lower the oven temperature to 350 degrees F (175 C). Bake for an additional 40-50 minutes, or until the filling isn't wet, but still moves a bit in the middle when jiggled. If the crust is getting too brown for your liking you can always cover it with tin foil or a pie crust shield.
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4) Cool the pie and serve cold or at room temperature, whichever you prefer. Whipped cream is a MUST.
Recipe Notes
adapted from The Pioneer Woman Cooks: A Year of Holidays
My current favorite pie crust recipe is my Sourdough Pie Crust
To really up the flavor of your pie, make homemade roasted pumpkin puree.
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This definitely does look perfect! Lovely recipe!
I'm with you – pumpkin is the best and I love ALL pie. I do struggle with pie crust, but I adore pie, so I figure I'll have to get better because I'm not going to stop making pies.
it looks delish!
This is the exact recipe I use – how good is condensed milk?!
you mention sweetener of choice, does white granulated sugar work? thanks
I'm sure that would work, though it won't have the same depth of flavor. The original recipe called for brown sugar.
how can you call this a pie from scratch if you're using a pre-made pie crust… stoops
Actually, I made the crust from scratch! I didn't have great results from the recipe I used (the crust melted in the oven), so I didn't include the recipe. You can do a quick Google search and find a highly rated recipe, I'm sure, or just use your favorite crust recipe! Have a lovely day!
Looks great. Can't wait! I'm gonna try brown sugar. "Homemade" is a relative word. To me, it can mean you assemble the ingredients ( which can include store bought crusts, biscuits,etc.) and bake it yourself. Anonymous may be a purists but homemade isn't the same as "from scratch". And you only called it "perfect" and it certainly looks that! I love the little finger dent and all your photos. This is a keeper.
Ca me semble excellent, il faut absolument que je tente cette recette !!
Sinon mon dessert préféré pour les fêtes de fin d'année : la brioche des rois
Et la tarte au citron meringuée
Looks yummy! I love all pies but pumpkin is a favorite followed by cherry. As my Mom and I would say you're pie crust is fine – it's rustic 🙂
Thanks, Jeanne! Hope you enjoy. 🙂
Haha, love that! "It's rustic." — I'll have to remember that. 😀
Oh, my goodness, this is a "secret" too good to keep for a simple pie crust. Really it is! Got this as a newlywed 40 years ago (I'd been in tears over pie crust before this recipe) and you must have it, too! It only works for a single-crust pie, the bottom crust. You'll see why:
1 1/2 c flour
1/2 c vegetable oil (NOT olive oil)
2T Milk or water
dash salt
Measure all ingredients into 9" pie pan. Mix with fork. When blended, press into shape with fingers, going up the sides of pan.
It's really that easy! This crust is actually flaky (not like the cardboard ones you get with frozen pies). It works for single-crust pies, like lemon meringue, pumpkin, Dutch apple (crumb topping).
Judy Orr, can't wait to try your pie crust recipe. Thanks for sharing!
I did it before and I'm doing it again for thanksgiving…. this recipe is the best!
I used this recipe and combined the baking and decorating technique from "i am baker" and baked it in a springform pan. Then I covered the entire pie (top and sides) with Cool Whip rosettes. It was the best pie ever!…and I usually prefer cake over pie. But this recipe with sweetened condensed milk instead of the usual evaporated milk used in pumpkin pie recipes made for the creamiest pie. It even impressed my picky chef family members…and we have quite a few professional chefs in the family!
So clad you enjoyed it! 🙂
Yay! So glad you liked it! Way to impress your family. 😉
I meant "glad" — I'm typing with a Band-aid. 🙂
Your photos are seriously some of the most beautiful I've seen. Seriously. What a beautiful pie!
Aw, thank you so much! You made my morning. 😀
Mmmm looks perfect <3
What did YOU use for 1/2 cup sweetener of choice? I'm not creative at all and I want to make sure it's the best pumpkin pie ever haha
It’s rich, smooth, thick, and tastes incredible.
I used evaporated cane juice.
Hello Erica Lea,
Thank you for the recipe, am hoping to try this tomorrow for Thanksgiving. But am not familiar with evaporated cane juice and where I might purchase it? Please advise.
Also, do you think brown sugar would work and if so, in what amount? (1/2 cup?)
And last, the picture of your baby with the little fingerprints in the pie is too cute for words…brought a smile to my face and a pang in my heart because mine are all grown! Thank you in advance!
Here is the brand of evaporated cane juice that I use often: http://amzn.to/1zstiHg
I think that brown sugar would work very well. I would recommend using 1/2 cup.
Thank you – I love including photos of my little girly. 🙂
Good luck with your pie baking, and hope you have a Happy Thanksgiving!
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