If you are like me, then you love pumpkin everything, and pumpkin pie is simply a must at Thanksgiving. If you are truly like me, then pumpkin pie is good all year round! As soon as the last beach day goes by, I am ready for Fall, or what I call pumpkin season. It is the most exciting time of the year for me.
Now, I am no baker, just an ordinary working mom of two who usually fails at baking recipes however, with this pie recipe, I feel like I would win a baking competition. It’s that good! This is the absolute best pumpkin pie recipe ever! It’s also the easiest, so it’s a win-win.
There are a few surprises in the recipe, such as pepper. Yes, I said pepper, and even though the recipe requires such a small amount it really makes such a difference. Don’t skip the pepper! This is the absolute best pumpkin pie recipe ever!
In this article, I am also going to share a pie crust recipe that I have used, also very easy. You can make the pie crust or purchase a store-bought roll-out brand. Each one is fine. It depends on how much time you have and how much effort you want to give.
If you really want to make them say wow, use a cookie cutter such as a turkey or leaf and cut out pieces of your pie crust to place on top of your pie or along the edges as shown above. It really makes the pies look beautiful.
Just make sure you bake the pie crust shapes separately from your pie. About 10 minutes in the oven should do it. Then just let them cool and place them on top of your pie. Everyone will be impressed with this simple move.
Again you would back the cutouts separately for about 10 minutes, then lay them across your pie.
One of my favorite reasons why I love this recipe is because I can make it with my kids. They are 5 and 8 and love to help bake. I simply help them measure out the ingredients, and they pour everything in and mix. It’s a great bonding experience with them, I hope they will keep the tradition alive and continue baking this pumpkin pie recipe with their children one day.
Besides pie, another Thanksgiving tradition we do is our thankful pumpkin. We keep our thankful pumpkin in our kitchen, and starting November 1st through Thanksgiving, we each write one thing on the pumpkin we are thankful for. To learn more about this fun Thanksgiving tradition, click here.
Pie Crust Recipe
- 2 cups flour
- 1 tsp salt
- 3/4 cup vegatable oil
- 1/3 cup milk
Mix all the ingredients together. Roll the dough into a ball. Roll the dough out onto parchment paper or a baking mat. You will need to get the dough into the pie pan when it is rolled out. This can be difficult; luckily, I have a trick. Place your pie plate over your rolled-out dough. Hold the bottom of the pie plate with one hand and use your other hand to flip the pie plate over by placing it under the parchment paper. Once the crust is in the pie pan, you can reshape it so it fits nicely. Your dough should be hanging over the edges of the pie pan. Use a knife or pizza cutter to cut off the excess.
You will pre-bake your pie crust at 350 degrees for 10 minutes.
If you are using store-bought pie crust, roll the dough out and place it in the pie plate, you will also need to pre-bake it for 10 minutes.
While your pie crust is baking, you can get started on your pumpkin pie recipe.
Pumpkin Pie Recipe
I love pumpkin pie; I mean, I really love it. I can eat it all year round. Below is the yummiest pumpkin pie recipe I’ve ever had. I learned this recipe in a pumpkin pie class at my local library. Best class ever. I use this recipe when teaching my pumpkin pie class at the shelter where I work. I’ve made it with children and adults, and it’s been a success each time.
One of the key ingredients in this recipe is the black pepper. Even though it only requires a small amount, it makes a big difference. I’ve made this pie without the pepper, and it wasn’t the same, so if you are hesitant to use it, don’t be; trust me it makes a difference.
This pie is fast to put together but needs time to bake and cool. If you the pie in the evening, I suggest you make it in the morning or even the night before.
Prep time: 20 minutes
Bake time: 55 minutes
Cooling time: 3 hours
pumpkin pie doesn’t taste great hot out of the oven. Make sure you have time to cool your pie before serving. If you are going to serve with whipped cream, put the whipped cream on as you are serving, not before.
- mixing bow
- measuring cups
- measuring spoons
- pie plate or pie tin
- can opener (to open the canned pumpkin)
- 1 can of pumpkin (do not use pumpkin pie filling)
- 3 large eggs
- 1 1/4 cups dark brown sugar (use the dark, it takes better)
- 2 teaspoons of pumpkin pie spice (I love pumpkin pie spice, so I always throw a little extra in there!)
- 1 Tablespoon cornstarch (this is important, cornstarch is a thickening agent, do not skip it or you’ll have soupy pie).
- 1/8 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup milk
Preparing your pie
Preparing this pumpkin pie is easy and can be done by following the steps below:
step 1: open your can of pumpkin and pour it into the mixing bowl. You may need a spoon or a spatula to get it out.
Step 2: Add 3 eggs and 1 1/4 cups dark brown sugar. For the best flavor, make sure you use dark brown sugar. Whisk it all together until well blended.
Step 3: Add 1 tablespoon of cornstarch (do not skip this step), salt, pepper, and pumpkin pie spice
Step 4: Pour in your milk and heavy cream. Whisk all the ingredients together.
The recipe should be a little thick.
Step 5 Pour the mixture into you pie tin/plate and bake at 375 for about 55 minutes.
When the pie is finished, it will still be a little wiggly but not soupy. Oven temperatures vary, starting checking your pie 45 minutes,
We hope you enjoyed this article on how to make pumpkin pie. We are so certain that this will be the absolute best pumpkin pie you have ever tasted, and the best part is that you will be the one who made it. Did you try this recipe? We would love to hear about how your recipe turned out. Give us feedback at email@example.com.