Pumpkin Pie
Easy classic pumpkin pie with pumpkin spice seasoning. Simple steps for a flaky crust and creamy filling, perfect for Thanksgiving.
Our Pumpkin Spice Seasoning is the star of this Classic Pumpkin Pie. Perfect for Thanksgiving!
Yield: 1 pie
- Pumpkin Spice Seasoning is the key flavor. Use 1 1/2 tablespoons for this 9-inch deep dish pie.
- Start baking at 425°F for 15 minutes, then lower to 350°F and bake 40 to 50 minutes until set.
- Cool fully before slicing. Serve with whipped cream and store chilled for up to 2 days.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 425 degrees.
Combine the white and brown sugar, salt, and Pumpkin Spice in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, then add the sugar and spice mixture and mix until incorporated. Gradually add the evaporated milk and vanilla extract.
Pour into the prepared pie shell. Do not overfill the pie (there may be some filling left over). Bake at 425 degrees for 15 minutes, then turn the oven down to 350 and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Cool on wire rack.
Serve with whipped cream. Enjoy!
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Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes. Roast or steam cubed sugar pumpkin, then puree until very smooth. Drain any excess liquid before measuring so the filling is not too thin. Use the same volume as the recipe calls for and expect similar bake times.
Why does the recipe start at 425°F then drop to 350°F?
The high heat at the start helps the top set and gives a good oven spring. Lowering to 350°F finishes the custard gently so it cooks through without cracking or drying out.
How do I know when the pie is done?
Insert a thin knife in the center. It should come out mostly clean or with a slight moist streak. The center will firm as the pie cools. A small gentle jiggle is normal; a liquid center means it needs more time.
Can I swap evaporated milk for something else?
Evaporated milk gives a creamy texture. You can use an equal amount of heavy cream for a richer pie or canned evaporated plant milk for a dairy-free version. Avoid plain regular milk because it can make the filling too thin. Sweetened condensed milk is much sweeter and will change the flavor.
How can I prevent a soggy crust?
Do not overfill the shell. Prebake the crust briefly if it tends to get soggy, or brush the baked crust with a thin layer of beaten egg white or melted butter to seal it. Make sure the filling is well mixed and bake at the recommended temperatures.
Can I make this pie ahead and how should I store it?
Yes. Cool completely, then refrigerate covered for up to 2 days. For longer storage, freeze a tightly wrapped pie for up to 1 month. To reheat, warm slices at 300°F for 8 to 12 minutes or the whole pie at 325°F for 15 to 20 minutes.
How can I adjust the pumpkin spice if I do not have the seasoning blend?
Make a quick mix: 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. For this recipe, use about 1 1/2 tablespoons of that mix, then taste and tweak to preference.
Is there a vegan or eggless alternative for this pumpkin pie?
Yes. Replace the eggs with silken tofu blended smooth, or use a commercial egg replacer with the recommended water. Swap evaporated milk for full-fat coconut milk or another canned plant milk. Baking time may change slightly, and texture will be a bit different but still tasty.
Can I use fresh pumpkin instead of canned puree?
Yes. Roast or steam cubed sugar pumpkin, then puree until very smooth. Drain any excess liquid before measuring so the filling is not too thin. Use the same volume as the recipe calls for and expect similar bake times.
Why does the recipe start at 425°F then drop to 350°F?
The high heat at the start helps the top set and gives a good oven spring. Lowering to 350°F finishes the custard gently so it cooks through without cracking or drying out.
How do I know when the pie is done?
Insert a thin knife in the center. It should come out mostly clean or with a slight moist streak. The center will firm as the pie cools. A small gentle jiggle is normal; a liquid center means it needs more time.
Can I swap evaporated milk for something else?
Evaporated milk gives a creamy texture. You can use an equal amount of heavy cream for a richer pie or canned evaporated plant milk for a dairy-free version. Avoid plain regular milk because it can make the filling too thin. Sweetened condensed milk is much sweeter and will change the flavor.
How can I prevent a soggy crust?
Do not overfill the shell. Prebake the crust briefly if it tends to get soggy, or brush the baked crust with a thin layer of beaten egg white or melted butter to seal it. Make sure the filling is well mixed and bake at the recommended temperatures.
Can I make this pie ahead and how should I store it?
Yes. Cool completely, then refrigerate covered for up to 2 days. For longer storage, freeze a tightly wrapped pie for up to 1 month. To reheat, warm slices at 300°F for 8 to 12 minutes or the whole pie at 325°F for 15 to 20 minutes.
How can I adjust the pumpkin spice if I do not have the seasoning blend?
Make a quick mix: 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. For this recipe, use about 1 1/2 tablespoons of that mix, then taste and tweak to preference.
Is there a vegan or eggless alternative for this pumpkin pie?
Yes. Replace the eggs with silken tofu blended smooth, or use a commercial egg replacer with the recommended water. Swap evaporated milk for full-fat coconut milk or another canned plant milk. Baking time may change slightly, and texture will be a bit different but still tasty.
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