Pumpkin Pie

Total Time:
7 hr 25 min
Prep:
30 min
Inactive:
5 hr
Cook:
1 hr 55 min

Yield:
about 6 to 8 servings
Level:
Intermediate

Ingredients
  • Pie Dough:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cut into cubes
  • 2 egg yolks
  • 3 tablespoons milk
  • Filling:
  • 1 1/2 cups canned pumpkin
  • 1/2 cup brown sugar
  • 2/3 cup heavy cream
  • 7 tablespoons sweetened condensed milk
  • 6 1/2 tablespoons evaporated milk
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Pinch ground clove
  • Pinch salt
  • 2 eggs
  • 1 egg yolk
  • Equipment: 9-inch pie pan
Directions

Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.

Meanwhile, whisk together the yolks and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.

Preheat the oven to 350 degrees F.

Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.

Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve


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4.5 77
This is THE best pumpkin pie ever! It is a little demanding, but if you follow the recipe, it's worth it! item not reviewed by moderator and published
This pie was absolutely scrumptious! I used canned pumpkin, which was just fine. I didn't love the crust - it really shrank. item not reviewed by moderator and published
I made this pie for Thanksgiving. It turned out just fine, good but not great. We all thought it was a bit too much ginger, not quite sweet enough or pumpkiny and the crust needed something, maybe salt item not reviewed by moderator and published
I used fresh pumpkin and it came out delicious! My crust not so much, but still good anyway. I would definitely try the crust again. Great recipe! item not reviewed by moderator and published
This pie was nothing short of PERFECT! Since I have to eat gluten free, I did simply use a pre-made gluten free crust! item not reviewed by moderator and published
My family had this yesterday for the first time and it was fabulous. We made two pies and it was even better the second day. Would really recommend you give it a try. We will certainly be making again! item not reviewed by moderator and published
If I don't make this pie every Thanksgiving and Christmas, I will be disowned. Even my little nephews rave about it - they won't eat any pumpkin pie but mine! My only modification is to use fresh pumpkin as well. A bit more work but well worth it! item not reviewed by moderator and published
Best I ever had!!! item not reviewed by moderator and published
This recipe is wonderful, so wonderful that I make it only once a year. I did change a few things in this recipe. First, I use fresh pumpkin instead of canned pumpkin, I mean come on a can? Seriously? I slice the pumpkin up like you would a honey dew or a musk melon than put it in the oven at 350 degrees in a watery bath. Once cooked and cooled down ( Ice water I slice the tough skin off and use a potato smasher, I use the amount of pumpkin listed, than I cook it down with brown sugar, the amount listed will do. Another change is that I use a pre-made gram cracker crust instead of the traditional crust. Everyone who has tried this pie with my changes has raved about it! item not reviewed by moderator and published
Love this pumpkin pie. I did make one modification and that was i omitted the condensed milk. I make this every year regardless if its spring or summer, love this pie! item not reviewed by moderator and published
The most delicious pumpkin pie ever. It's easy to make and the result couldn't be better. even my mom who's not crazy about pumpkin pie couldn't stop eating. item not reviewed by moderator and published
This is the best pumpkin pie recipe I've ever made. The crust is divine (I make two pies from it, and double the pumpkin filling). The genius of the filling is cooking down the pumpkin and sugar first,thus intensifying the flavor of pumpkin, but you must do this slowly over medium-low heat. Stay close by and stir it often. The hardest part of this recipe was doing the math to double the filling. item not reviewed by moderator and published
I didn't think this pie was bad like some viewers. In fact, I thought it was pretty good and so did my family. Next time I will go ahead and make two pies - since you have so much left over evaporated milk and condensed milk. item not reviewed by moderator and published
The pie was ok. It tasted too milky for my taste, and with every bite, I felt something was missing (although I followed the recipe accurately. Not sure if the recipe should have had maybe, more cinnamon? I thought some readers were accurate in saying, it tasted pretty average. Sorry :( item not reviewed by moderator and published
I didn't like the texture and the filling left a weird aftertaste. item not reviewed by moderator and published
5 stars? Are you kidding me? Cook the pumpkin and the sugar for 15 to 20 minutes for what reason? I see no reason for this step. This pie was nothing more than average. I have made much better pumpkin pie recipes and will never make this one again. Don't waste your time or the 2 milk ingredients. Trust me on this! item not reviewed by moderator and published
this is by far THE most delicious pumpkin pie I have ever had!!! (Though, I have to confess, I cheat and use frozen pie shells. item not reviewed by moderator and published
I didn't use the crust recipe, so I can't comment on that, but the pie is absolutely delicious and the texture is perfect. The only issue I have with the recipe is the inconvenience of using a small part of a can of condensed milk, a small part of a can of evaporated milk, and part of a can of pumpkin. item not reviewed by moderator and published
I made this recipe with real pumpkin and a digestive biscuits (graham cracker/cookie) crust/base instead of the pie dough. The crust is so simple by taking a package of digestive biscuits and crumbling them into a food processor until they are pulverized. Melt some butter (1/2 stick) and in a mixing bowl combine the two until the crumbs are coated and start sticking together. Then spread the mixture in a pie pan and bake for about 10 minutes - voila a base. item not reviewed by moderator and published
For those of you commenting on why people rate the recipe when all is needed is an answer to a question: You have to rate it to post. :) item not reviewed by moderator and published
The first time I made this recipe I did not have cream so I increased the evaporated and condensed milk to compensate. This pie is very good. I always made the pie on the pumpkin can... wow this one is much better. I also increased the vanilla to 1/2 tsp. I liked the addition. I have made this recipe at least 4 times it is EXCELLENT. I recommend. item not reviewed by moderator and published
Baking gives me anxiety. But every year I follow this carefully, and I am amazed at how good it comes out. The recipe is the ULTIMATE- rarely am I impressed with something that I make. It's all due to the fact that this recipe is very complete, and there is a ton of flavor. I HIGHLY HIGHLY recommend it. I haven't seen this episode in years, and I still make this annually. IT IS AWESOME item not reviewed by moderator and published
This was the first time I had ever made pumpkin pie and it turned out really well. I was surprised at how easy it was to make my own dough. I will never be buying premade dough again! My husband loved it too! I can't wait to make it again. item not reviewed by moderator and published
I had never made a pumpkin pie before, so I made sure to follow the directions very carefully. It turned out beautifully! The crust has a hint of sweetness, and the filling is perfect, not too firm or too runny. item not reviewed by moderator and published
I messed up the crust, so I ended up using a store-bought crust, but the filing was awesome! I followed the recipe to the T, and it came out great! My husband and family loved it, I made it last night and it was gone in two hours! item not reviewed by moderator and published
It was my first time making a pie from scratch and it surpassed all expectations. I have never tasted such a perfect pumpkin pie! GREAT RECIPE! item not reviewed by moderator and published
I didn't like the texture of the pumpkin filling. Eventhough It was set, the filling was too heavy and mushy. I prefer a custardy texture. About the crust, I used a store bought one and you do not need to prebake. For info on this method check online at Pillsbury's website. To the lady who had trouble with the crust not cooking, did you use a glass pan and bake the pie on the bottom rack? I think next time I will use the recipe on the back of the label on the can of pumpkin instead. item not reviewed by moderator and published
This was the first time I had made a Pumpkin Pie - everyone loved it!! I followed the recipe pretty close but went the easier route and bought a refrigerated pie crust that just rolled out and baked in the pie pan. item not reviewed by moderator and published
Loved it. Just the right texture and flavor. Simple and delicious. On a side note: Why are some people submitting a rating on a dish they've never tried? Not only is it illogical but it skews the rating system. Weird. item not reviewed by moderator and published
I followed the recipe with two exceptions: I used store-bought pie crust dough (baked for 15 minutes with pie weights on foil, and then removed them for another 10 minutes), and I froze the pumpkin and then defrosted it instead of cooking it to remove the water. If you freeze pumpkin in a zipper bag, when you defrost it all of the water separates naturally and you're left with much thicker pumpkin. Everyone loved this pie - it is a beautiful color and a rick, creamy texture. item not reviewed by moderator and published
I think I'll stick with traditional Libby's pumpkin pie recipe. This pie was just okay, and I'm not a picky eater at all. I'm not sure why other reviews said not to bake the crust first. After reading those reviews I didn't bake it first and it wasn't browned at all or flaky like it should've been. I won't make this one again. item not reviewed by moderator and published
this recipe seems pretty good I'm gonna give it 5 stars because i didn't try it yet but I'm gonna and seems like a really good pie......from all the other reviews. So i cant wait to make it!!!!! item not reviewed by moderator and published
This Pie came out perfect it has a very creamy taste yet not to rich. Everyone at my dinner loved it. item not reviewed by moderator and published
Love the filling.. crust was ok item not reviewed by moderator and published
I baked 3 pumpkin pies before Thanksgiving and everyone picked this pie, hands down. So this was my Thanksgiving Pumpkin Pie, of course. This is also my new pie dough recipe. item not reviewed by moderator and published
The bestpumpkin pie i've tasted. Skipped dough (used frozen store bought)and still came out great. Easy too! item not reviewed by moderator and published
I weigh my flour and put 8.5 oz of flour in (equivilent of 2 cups spooned flour). The dough was paste. I had to add another full cup to get it even remotely dough consistency. I made it a second time...same problem. 2nd time I substituted shortening for half the butter: didn't help. Both times it hardened up well in refrigerator but melted quickly when I tried to roll it out. Maybe I'm doing something wrong. item not reviewed by moderator and published
With all due respect, this was the worst pumpkin pie I have ever eaten. It was pungently over-spiced, and there was so much ginger that an acrid taste lingered on the palate. item not reviewed by moderator and published
I made this recipe because I love Joanne Chang's restaurants. It was fantastic. Seriously. Totally worth the time. I made the custard and crust the night before. The crust was super easy - I did it in a food processor. Once all the ingredients were in I added a few drops of milk until it came together. As for the custard, totally worth the work. I'm making this one again! item not reviewed by moderator and published
The pie was more rich and creamy than a traditional pie. My family loved it, and will be our standard recipe from now on. item not reviewed by moderator and published
Good anytime item not reviewed by moderator and published
I LOVE the filling of this pie, though I did increase the cinnamon and decrease the ginger. I also just used two eggs. It is delicious. The crust is too dense for my taste. I tried it twice and it is just too thick and competes with the richness of the filling. I prefer a flakier crust without eggs. item not reviewed by moderator and published
lighter than regular. Didn't blow my mind just good item not reviewed by moderator and published
This is my first time ever making a cake from scratch. The recipe is time consuming, but worth it. I used frozen pie crusts to save on time. It came out great!! My boyfriend absolutely loved it. item not reviewed by moderator and published
I normally don't like pumpkin pie, but I made this for Thanksgiving. Loved it and so did my family. Not one drop left!! item not reviewed by moderator and published
The pie filling was great. I made 4 of them for Thanksgiving using frozen pie crust and everybody loved it! item not reviewed by moderator and published
I made homemade pies for the first time this year and this pumkin taisted better than the ones I have bought in the previous year! This pie will be at my table next year! item not reviewed by moderator and published
This was absolutely outstanding! I followed the recipe exactly, (I always want to rate the recipe, not changing it and rating) - and my whole family loved, loved it. The pie crust may appear labor intensive, but really wasn't, and the pumpkin pie filling went together easily. Thanks! item not reviewed by moderator and published
Well the recipe was so good that my family, which had seen me baking, thought I had thrown away my baked pie and replaced it with a bought one. I will use this recipe from now on. I'm actually making another pie right now. I just hope this time I get a slice. item not reviewed by moderator and published
Very good and creamy and not too spicy....perfect flavor. I used a store bought pie crust and it still worked very well. item not reviewed by moderator and published
I was really excited to make this pie, but it turned out to be just okay. The filling was very light, almost chiffon-like. I like my pumpkin pie with a little denser texture and more intense pumpkin flavor. Should have just stuck to old reliable instead of trying to get fancy... item not reviewed by moderator and published
Better than any pumpkin pie I have ever made. item not reviewed by moderator and published
It was my first time making a pie. It turned out okay. I think next time I should pack my brown sugar more. I sort of wanted my pumpkin pie a bit sweeter. Overall it turned out well! item not reviewed by moderator and published
Best pumpkin pie recipe I've ever tried!! It was so moist and smooth with just the right amount of sweetness. Will definitely make again. item not reviewed by moderator and published
This disappeared faster than my apple pie, and that never happens! This year I made Thanksgiving dinner for my family, and this was definitely the favorite items out of the MANY dishes I prepared. Next time I will double the recipe. I used refrigerated pie dough because of the time crunch and did not prebake. I also added more cinnamon. item not reviewed by moderator and published
tried many recipes and got the best praises for this pie item not reviewed by moderator and published
Ithis was the first time I had made a pumpkin pie. I made it for my son's Kindergarten class. I used less ginger and more cinnamon than the recipe called for. The first pie was overpowered with the ginger after taste. My son said the kids loved it and his teacher had 3 slices. Overall great pie. item not reviewed by moderator and published
The recipe for the filling is lovely, very creamy and nicely spiced, and I found the crust to be very flaky and buttery. I accidently tore the crust when rolling it out and had to fold it in quarters and roll it out again, chilling it once it was in the pie dish. This did not seem to adversely affect it in the least. I also agree with those others who did not pre-bake the crust. Not only is it faster, the results are much better. This is now my favorite pumpkin pie recipe. item not reviewed by moderator and published
I love the filling to this recipe. Instead of making the crust like it said here, I used a frozen pie crust which works just as well. Save time. item not reviewed by moderator and published
I don't know what it is about this recipe but it makes the most divine pumpkin pie I've ever had. I've seen the pickiest eaters go back for seconds on this. It's one of my "must-makes" for the holiday season! item not reviewed by moderator and published
This was the first time I've ever made a pie and it was extremely easy which was a plus. My wife and friends loved it. I will definitely make this again for Thanksgiving. item not reviewed by moderator and published
I made this pie for Thanksgiving and everyone loved it. It was easily the best pumpkin pie I've ever eaten. It was also fairly easy to make. item not reviewed by moderator and published
I made this pie for thanksgiving and everybody loved it, I will definetly be makeing it again! item not reviewed by moderator and published
really liked the creaminess of the filling. Better than other recipes I've tried in the past! item not reviewed by moderator and published
insanely good pumpkin pie, and a big hit at christmas!!! item not reviewed by moderator and published
Absilutely delicious! item not reviewed by moderator and published
Bringing a pumpkin pie to Thanksgiving is a tradition in my family and i volunteered to make it this year. I chose this recipe and it came out tasting like a professional chef made it! It was beautiful!! I don't even like pumpkin pie, but this was so delicious i couldn't help but love it. It was so easy too! I'm only 15 yrs old and it came out perfect for me. I added a little more sweet spices than it call for, but it made it even more delicious! item not reviewed by moderator and published
The consistancy was perfect and the crust was so buttery and flaky. item not reviewed by moderator and published
I don't even like pumpkin pie and this one is the best I've ever had! It was a big hit at Thanksgiving. I will say that the all butter crust is not as flaky as those that I've made with shortening. But the filling is wonderful. item not reviewed by moderator and published
This pie is so tasty and fun to put together - it made a pumpkin pie fan out of me! The buttery crust has a lot more flavor than any I have ever made, and the filling, with cream and two other milks, is rich and delicious. No trans fat here either, which I appreciate. Serve it like the picture, with a mound of whipped cream, for best results. :) Thanks for a great recipe! item not reviewed by moderator and published
This is by far the best pumpkin pie I ever had.. They taste great and are easy to make, LOVE IT.. However I will have to agree that baking the pie crust and the filling together are better than pre-baking the pie crust first. item not reviewed by moderator and published
I found the crust for the pie to have absolutely no flavor. It was very bland and tasted like cardboard. I would not recommend the crust recipe given here, although the filling is quite good. It is very creamy, however a bit thick. Overall, it was still a success. item not reviewed by moderator and published
This is an excellent pie, however, it seems I messed up the crust... The filling is great though, very smooth and creamy, not too sweet and definitely not too spicy. It's a pumpkin pie, and not a nutmeg pie! item not reviewed by moderator and published
This simple pie may not be flashy, but it has it all where it counts - flavor. However, for true authenticity, use a baking pumpkin rather than canned for equally delicious, if not more so, results. item not reviewed by moderator and published
I like this recipe very much. It's the best. I like the texture, it's spicy but not too spicy. I highly recommend it. Thank you for this recipe. item not reviewed by moderator and published
I did make a few changes.. I used fresh pureed pumpkin pulp (split SMALL pumpkin in half, remove stringy pulp and seeds, wet, place cut side down on cookie sheet and bake for an hour at 400 degrees then when cool scoop out pulp and puree in food processor or blender- or mash well with fork). The 2nd change was that I did not pre bake the pie crust. It was accidental (it was late, I was tired and I completely forgot to pre bake it) but the crust baked perfectly. I would not pre bake it the next time either. This was the best recipe ever for pumpkin pie. The pie crust is also very flaky and tender... Absolutely delicious...A+++ item not reviewed by moderator and published
I made this pie for my In-laws. My first attempt at Pumkin Pie, and I had alot to live up to, as my late Mother in Law's was the best ever, so I was told. They all said it "kicked butt". I must agree it was amazing. item not reviewed by moderator and published
Thank you VERY much for posting your note about the deleting the condensed milk. I was looking for a way to cut some serious calories by omitting the milk, but didn't know how the end result would be...thank you. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond