Classic Pumpkin Pie Recipe

This Classic Pumpkin Pie Recipe is the ultimate dessert for fall and Thanksgiving celebrations, offering a rich and creamy pumpkin filling in a buttery, flaky pie crust. Made with Libby’s pumpkin puree, egg yolks, and a blend of aromatic pumpkin pie spice, cinnamon, and vanilla extract, this recipe ensures a perfect balance of flavors.

Ingredients

For the Pumpkin Pie:

• 1 pie crust (1 disk or half of our pie crust recipe)
• 1 egg white (to brush inside the hot crust)
• 15 oz Libby’s pumpkin puree, room temperature (Libby’s brand works best)
• 1 large egg, plus 3 egg yolks, room temperature
• ½ cup light brown sugar, packed (break up any clumps before adding)
• ¼ cup granulated sugar
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• 12 oz evaporated milk, room temperature

For the Whipped Cream:

• 1 cup heavy whipping cream
• 3 tbsp granulated sugar
• ½ tsp vanilla extract
• ½ tbsp golden rum

Instructions

Prepare the Pie Crust:

1. Roll 1 chilled pie disk into a 12-inch diameter circle. Carefully transfer the dough into a 9-inch glass pie pan.
2. Fold the excess dough behind the crust edge and crimp to form a decorative edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate for 1 hour to help the crust bake evenly.

Blind Baking the Crust:

1. Preheat the oven to 425˚F.
2. Line the center of your chilled pie crust with crinkled parchment paper and fill with dry beans or pie weights, covering about ¾ of the crust.
3. Bake for 17 minutes or until the edges turn golden. Remove the pie weights and prick the bottom of the crust with a fork. Brush the inside with egg white and bake for an additional 5 minutes, or until the center is dry.
4. Cool completely to room temperature before adding the filling.

Make the Pumpkin Pie Filling:

1. In a large mixing bowl, whisk together the pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin pie spice, and cinnamon until fully combined.
2. Add the evaporated milk and whisk until smooth, making sure there are no bubbles. Tap the bowl against the counter to remove any extra bubbles.
3. Pour the filling into the pre-baked and cooled pie crust.
4. Reduce oven temperature to 350˚F and bake for 55-60 minutes, or until the edges are set and the center is just slightly wobbly, like a cheesecake.
5. Cool completely on a wire rack until room temperature (about 3 hours), then serve or refrigerate if not serving the same day.

Make the Rum Whipped Cream:

1. In a mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form (about 1 minute).
2. Add 3 tbsp of sugar, ½ tbsp of rum, and ½ tsp vanilla extract, and beat on medium-high speed until medium peaks form.

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Why You’ll Love This Recipe

This Classic Pumpkin Pie is a comforting, holiday favorite, perfectly balanced with a rich, spiced pumpkin filling and a buttery, flaky crust. It’s easy to make and always a crowd-pleaser. The addition of rum whipped cream elevates the traditional dessert, adding an extra layer of indulgence. Whether you’re serving it for Thanksgiving or just craving a slice of autumn, this pie will be the highlight of your dessert table.

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Tips

• Pie crust: Make sure to chill the dough for at least 30 minutes to avoid shrinking during baking.
• Smooth filling: To avoid bubbles in the filling, gently tap the bowl on the counter after whisking.
• Perfect texture: The pie should still have a slight jiggle in the center when done, similar to a cheesecake, but should not be runny.

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Variations and Substitutions

• Dairy-Free: For a dairy-free version, substitute the evaporated milk with coconut milk or a plant-based cream.
• Gluten-Free: Use a gluten-free pie crust to make this recipe suitable for gluten-sensitive guests.
• Whipped Cream: For a non-alcoholic version, you can skip the rum and add a dash of cinnamon or nutmeg to the whipped cream for extra flavor.

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FAQs

Can I make this pie ahead of time? Yes! This pumpkin pie can be made up to 1-2 days in advance. After it cools to room temperature, cover it tightly and refrigerate. Just add the whipped cream just before serving.

Can I use a store-bought crust? Absolutely! If you’re short on time, a pre-made crust will work just fine.

Can I freeze pumpkin pie? Yes, you can freeze the pie for up to 1 month. To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw overnight in the fridge and add whipped cream before serving.

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Serving

This Classic Pumpkin Pie is perfect for any fall gathering, especially around Thanksgiving. Serve it with a dollop of rum whipped cream or vanilla ice cream for a decadent treat. It’s an ideal dessert for holiday meals, potlucks, or a cozy family dinner.

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Suggestions

• Pair with coffee or tea: A warm slice of pumpkin pie pairs wonderfully with a cup of coffee, chai tea, or hot cocoa.
• Add a twist: For a fun variation, try drizzling some caramel sauce over the pie before serving.
• Serve with other desserts: Make this pie part of a dessert spread that includes apple pie, pecan pie, or chocolate mousse.