How to Make Pumpkin Pie
Save RecipeFrom my Homemade Pie Crust, which is an absolute must, to my rich pumpkin filling, I will teach you How to Make Pumpkin Pie in a way that will have you craving it all year round!
Hi Bold Bakers!
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! This recipe and video is going to give you everything you need on How to Make Pumpkin Pie, and of course — how to make it Big and Bold!
From my homemade Pie Crust, which is an absolute must, to my rich pumpkin filling, this recipe will have you craving pumpkin pie all year round!
Can you make your own pumpkin puree? Is store-bought OK?
If you’re wondering How To Make A Pumpkin Pie, well every great pumpkin pie starts with the star ingredient: pumpkin.
I like to make my own pumpkin puree so much I even made a Bold Baking Basic called How to Make Homemade Pumpkin Puree. If you want to make your own, it’s a great way to make the best of one of the seasons greatest ingredients. That said, there is nothing wrong with using a store bought canned puree, just make sure it is canned pumpkin puree and NOT a canned pumpkin pie filling.
You want to use the pumpkin puree as a blank canvas for your own spices, evaporated milk, and maple syrup.
How do you know when a pumpkin pie is done?
As the filling of a pumpkin pie is actually a custard of sorts, 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 bake for around 35 minutes to make sure once the pumpkin pie has cooled it will stay firm.
My favorite GoodCook 9 Inch Pie Pan is a non-stick darker metal, which mean the pie is going to absorb the heat of the oven evenly, making for a crisp crust and perfectly set filling. When the pie is fully baked there SHOULD be a slight juggle to just the center of the pie, so do not be tempted to over-bake 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, then cooling the pie, it will be perfect for slicing yet hold onto that silky texture.
Can you use a store bought pie crust?
So just like my Perfect Classic Apple Pie, this quintessential pumpkin pie depends as much on the crust as it does the filling. If you take the time to homemake your pumpkin pie filling, take the time to homemake the crust, too. There are places to cut corners (like with the canned pumpkin puree), and then there are places when store bought simply will not do.
My How to Make Pie Crust post has you covered. The recipe ensures you’ll make the perfect pie crust every time. All that said, if you have to buy a pre-made crust just be sure it is good quality and properly defrosted if using from frozen.
How to store pumpkin pie
One of the best parts about the holidays is 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. I love to share leftovers with friends and neighbors especially since I started using my GoodCook Sweet Creations Carrier, which makes whatever I bring along look lovely and of course stay nice and safe while in transit.
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Get the full written Pumpkin Pie recipe on GoodCook.com!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma, do you have a sweet potato pie recipe? Thanks!
Hi Susan,
No! but that is a great suggestion, thank you, I will add it to my list.
Gemma 🙂
This is the first time I baked a pumpkin pie and though it’s tastes fantastic it has cracked. Thanks so much for an awesome tutorial. All your videos are so good. Feel like baking them all.. God bless you..
Hi Verona,
Good! I am happy to hear this. You may have baked it a little too long as it cracked, but I am happy that you enjoyed the flavor.
Thank you for your kind words, and for being in touch,
Gemma 🙂
I was looking for the perfect recipe, thank you! Can I replace the maple syrup for brown or regular sugar?
Hi Anna,
Yes! A liquid sugar is easier for this recipe, but you can use all white, or 1/2 white and 1/2 brown.
1 can (15 oz/425g) pumpkin puree, homemade or store bought
2 eggs, at room temperature
1 cup (8 fl oz/225ml) evaporated milk
1/2 cup (4oz/115g) sugar
1/2 cup (4 fl oz/115ml) maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
This is the recipe, I think you can use 1/2 cup of each type of sugar, or all brown, if you can find a fine or soft brown sugar it will give you the flavor.
I hope this works well for you,
Gemma 🙂
Thank you Gemma.
Gemma- could you post a link for the leaf pattern pastry cutters you used for the top rim of the pie, or where did you buy them and what size are they? – thanks. Andrea
Hi Andrea,
I got these in Crate and Barrell, seasonal things! Check online for these. After thanksgiving they will probably be on sale too, win win! They are mixed sizes.
Gemma 🙂
Thank you!!! Happy Thanksgiving!
Please post a link to the “leaf” pastry crust cutters you used on your pumpkin pie.
Hi Andrea,
I got these from Crate and Barrel some time ago, I do not have a link, but you can search for them on Amazon.com, or in Crate and Barrel.
Thank you for being in touch,
Gemma 🙂
I can not see the ingredients for pumpkin pie
Hi Emily,
This recipe was designed for my partner GoodCook. The recipe is on their website here (http://www.goodcook.com/how-to-make-pumpkin-pie/).
I hope this is of help,
Gemma 🙂