Best Creamy Pumpkin Pie Recipe
Pumpkin pie is a classic dessert that perfectly embodies the essence of fall. With its creamy filling and warm spices, it’s the dish that many of us associate with family gatherings, Thanksgiving feasts, and cozy evenings by the fireplace. This Best Creamy Pumpkin Pie Recipe is made simple with the convenience of a refrigerated pie crust. You will find the delightful combination of flavors and ease of preparation makes it a beloved choice for both novice bakers and seasoned cooks alike.
Reasons to Try It
When the leaves start to change color and the air turns crisp, there’s nothing quite like a slice of pumpkin pie to bring warmth to the heart and home. Here’s why you should make this recipe:
- Deliciously Creamy: The blend of pumpkin puree and evaporated milk creates a luscious filling that is rich yet light.
- Quick Preparation: With a store-bought crust, you can whip up this pie in under an hour, making it perfect even on busy days.
- Family Approved: Kids and adults alike will appreciate the comforting flavors that remind everyone of cherished family traditions.
“This pie took me straight back to my grandmother’s kitchen — just the right amount of spice and creaminess, and the crust was perfect!” – A satisfied home baker.
The Cooking Process Explained
Before diving into the recipe, let’s outline how this Best Creamy Pumpkin Pie comes together. First, you will preheat the oven and prepare your pie crust in a deep dish pie plate. While the crust bakes, you can work on the creamy pumpkin filling by mixing all the ingredients in a bowl. Once combined, it’s simply a matter of pouring the filling into the crust and baking until set. The pie then cools before serving, allowing the flavors to deepen and the texture to firm up.
What You’ll Need
Here’s a list of ingredients you’ll need to make your Best Creamy Pumpkin Pie:
- 1 refrigerated pie crust (Pillsbury brand), unrolled and fitted into a 9-inch deep dish pie plate
- 15 ounces 100% pure pumpkin puree (Libby’s brand)
- ½ cup granulated sugar
- 2 large eggs, lightly beaten and at room temperature
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 12 ounces evaporated milk
- Whipped topping (optional, for garnish)
Feel free to use any brand of pie crust or pumpkin puree you prefer, but the suggested ones deliver excellent results.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- Place the unrolled pie crust into a 9-inch deep dish pie plate. Press it gently into the plate and flute the edges as desired.
- In a large mixing bowl, combine pumpkin puree, sugar, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Whisk until smooth.
- Gradually stir in the evaporated milk until fully blended.
- Pour the filling into the prepared pie crust.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack for at least 2 hours. Chill in the refrigerator before serving.
- Top with whipped topping if desired before serving.
Best Ways to Enjoy It
When it comes to serving, consider these delicious ideas to elevate your Best Creamy Pumpkin Pie:
- Classic Approach: Serve with dollops of whipped cream on top, allowing everyone to add their desired amount.
- Pair with Coffee: A cup of warm coffee or spiced chai tea pairs beautifully with the pie.
- Ice Cream Twist: Try adding a scoop of vanilla bean ice cream for an indulgent treat.
- Garnish with Nuts: A sprinkle of chopped pecans or walnuts can add a delightful crunch to every slice.
Keeping Leftovers Fresh
If you find you have some pie left over, here’s how to store it:
- Refrigeration: Cover the pie with plastic wrap or aluminum foil and refrigerate. It will keep well for about 3 to 4 days.
- Freezing: To freeze the pie, wrap individual slices in plastic wrap and then place in an airtight container. It can be stored for up to 2 months. Thaw in the refrigerator before serving.
Helpful Cooking Tips
To make your pumpkin pie adventure even smoother, consider these tips:
- Room Temperature Eggs: Using eggs at room temperature helps them incorporate better, resulting in a creamier filling.
- Perfect Pie Crust: When fitting the crust into the pan, don’t stretch it; let it fall naturally into place for a tender crust.
- Test for Doneness: The pie is ready when the center is mostly set. It may still have a slight jiggle but shouldn’t be wet.
Recipe Variations
For those wishing to personalize their pumpkin pie, here are some fun variations:
- Chocolate Pumpkin Pie: Swirl in melted chocolate to the filling for a decadent twist.
- Nutmeg Kick: Add ground nutmeg for an extra depth of flavor in addition to the spices listed.
- Dairy-Free Option: Consider using coconut milk instead of evaporated milk for a dairy-free version.
FAQs
Q: How long does it take to prepare and bake the pie?
A: Approximately 15 minutes for prep and about 50 minutes for baking, plus cooling time.
Q: Can I substitute the pumpkin puree?
A: Yes, homemade pumpkin puree works well. Just ensure it’s thick and not too watery for the best results.
Q: How do I know when the pie is done?
A: A knife inserted near the center should come out clean, indicating that the filling has set.
For More Recipe Inspiration
If you enjoyed this Best Creamy Pumpkin Pie Recipe, you might also love exploring these:
Thank you for joining me on this pumpkin pie journey! For more delicious recipes and cozy inspiration, connect with us on Pinterest or Facebook. Enjoy baking!
Creamy Pumpkin Pie
Ingredients
For the pie crust
- 1 piece refrigerated pie crust (Pillsbury brand) Unrolled and fitted into a 9-inch deep dish pie plate
For the pumpkin filling
- 15 ounces 100% pure pumpkin puree (Libby’s brand)
- ½ cup granulated sugar
- 2 large eggs, lightly beaten and at room temperature Using room temperature eggs helps with incorporation.
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 12 ounces evaporated milk
- Whipped topping (optional, for garnish) For serving if desired.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Place the unrolled pie crust into a 9-inch deep dish pie plate. Press it gently into the plate and flute the edges as desired.
- In a large mixing bowl, combine pumpkin puree, sugar, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Whisk until smooth.
- Gradually stir in the evaporated milk until fully blended.
- Pour the filling into the prepared pie crust.
Baking
- Bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack for at least 2 hours. Chill in the refrigerator before serving.
- Top with whipped topping if desired before serving.