How To Make Pumpkin Pie

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Hi Bold Bakers!

WHAT YOU GET: Wondering how to make pumpkin pie? My Homemade Pumpkin Pie recipe pairs rich pumpkin filling with my flaky Homemade Pie Crust — and it is a must for the holidays! 

Bold Baking is all about baking with confidence anytime, anywhere. This means mastering the building blocks for great desserts, then learning how to stack them together into a homemade masterpiece with ease! 

And when it comes to combining building blocks into pie form, I’ve got you covered. In my Homemade Pumpkin Pie recipe, I’ve elevated the flavor profiles of both the pumpkin filling and pie crust for an uber-decadent pie that will blow store-bought versions out of the park.

It’s a foolproof recipe once you’ve got these individual components down. The good news is you can make this in under an hour with 8 ingredients! It’ll be ready in a jiff but taste absolutely delicious. Give it a try this holiday season!

Homemade Pumpkin Puree

If you’re wondering how to make a great Pumpkin Pie every time, it starts with the star ingredient: pumpkin.

I like to make my own pumpkin puree, and it’s a lot more simple than you think! Be sure to check out my Bold Baking Basic recipe, How to Make Homemade Pumpkin Puree. If you want to make your own pumpkin puree, it’s a great way to make use of one of the season’s best ingredients.

That said, there is nothing wrong with using store-bought canned puree. Just make sure it is canned pumpkin puree and not canned pumpkin pie filling. Pumpkin pie filling comes pre-spiced, and using it in this recipe will make your pie overly sweet. You want to use the pumpkin puree as a blank canvas for your spices, evaporated milk, and maple syrup.

Can You Use Store-Bought Pie Crust To Make Pumpkin Pie?

This quintessential Pumpkin Pie depends as much on the crust as it does the filling. If you take the time to make homemade pumpkin pie filling, take the time to make the homemade crust too. There are places to cut corners (like with the canned pumpkin puree), and then there are places where store-bought versions simply will not do.

My How to Make Pie Crust post has you covered with all you need to know about a quality pie crust. The recipe ensures you’ll make the perfect pie crust every time. However, if you’re pinched for time, you can buy a premade crust, but just be sure it’s good quality and properly defrosted if used from frozen.

Tools You Need To Make Homemade Pumpkin Pie:

• Measuring cups and spoons
• Rolling pin
• 9-inch pie pan
• Mixing bowls
• Whisk
• Pastry brush
• Wire rack
• Optional: Decorative cookie cutters and aluminum foil

How Do I Know When My Pumpkin Pie Is Done?

As the filling of a pumpkin pie is custardy, it can be tricky to know if your pie filling is fully cooked. The pumpkin itself is super moist and rich, so when combined with evaporated milk, sugar, and maple syrup, a rich creamy pudding-like texture is created. This mixture needs to be baked for around 35 minutes to make sure the pumpkin pie will stay firm.

My favorite GoodCook 9-Inch Pie Pan is a non-stick darker metal, which means the pie is going to absorb the heat of the oven evenly, making for a crisp pie crust and perfectly set filling. When the pie is fully baked, there should be a slight jiggle in the center. Don’t be tempted to over-bake your pie, as this is what can cause the top of the pie to split (when too much moisture escapes the filling).

After coming to room temperature and then cooling the pie, it will be perfect for slicing yet still have that ideal silky texture.

How To Store Pumpkin Pie

One of the best parts about the holidays is the leftovers! The pie is just as good — if not better — the next day. I keep mine covered and stored in the fridge for up to 3 days.

Gemma’s Pro Chef Tips For Making The Best Pumpkin Pie:

• If you want to blind-bake your pie crust, you can use any dried beans, dried rice, or pie weights.
• Make sure to use pumpkin puree and not pumpkin pie filling for this pumpkin pie recipe. Pumpkin puree is pure pumpkin or squash, pumpkin pie filling is already sweetened and spiced.
• Instead of canned pumpkin puree, try this with freshly roasted butternut squash puree!
• If you plan to make a lot of pies this season, make a few extra crusts! Wrapped well, they will keep in the freezer for a few months.
• If you are sensitive to wheat, try making this with my Gluten Free Pie Crust!
• Any pumpkin pie is always better with Homemade Whipped Cream!

Check Out More Tasty Pumpkin Pie Recipes:

• Microwave Mug Pumpkin Pie
• Perfect Pumpkin Pecan Pie
• Chocolate Swirl Pumpkin Pie
• Simple Gluten-Free Pumpkin Pie
• The Incredible Pumpkin Slab Pie

Try These Recipes!

Mile-High Raspberry Meringue Pie Recipe

Apple Blueberry and Vanilla Bean Galette Recipe

Flaky Sour Cream Pie Crust Recipe

Pâte Sucrée Recipe (French Sweet Shortcrust Pastry)