Homemade Pumpkin Pie
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 21 minute
Yield: 10 servings
Category: Pies
Method: Oven
Cuisine: American
Description
This is the best Pumpkin Pie recipe for Thanksgiving and beyond! Easy to make in a store-bought or homemade pie crust, crammed with silky, spiced pumpkin pie filling created from scratch.
Ingredients
- 1 (9- inch) unbaked pie crust
- 1 (15- ounce) can of pumpkin puree
- 1 tablespoon cornstarch
- 3 egg yolks
- 1/4 cup salted butter, melted
- 1 (14- ounce) can of sweetened condensed milk
- 2 1/2 teaspoons pumpkin pie spice
- Whipped Cream to serve
Instructions
- Preheat the oven to 375°F. Line a 9- inch pie plate with the pie crust and crimp the edges. Set aside. *See note
- In a large bowl whisk together the pumpkin, cornstarch, egg yolks, melted butter, condensed milk, and pumpkin spice until smooth.
- Pour the filling into the pie crust. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 55 – 60 minutes. The center will be barely loose and the edges will appear dry. Check the pie after 30 minutes of baking to make sure the crust isn’t browning too much. If it’s, cover the crust with a pie shield or aluminum foil.
- Transfer the pie to a wire rack to cool for 3 hours before serving.
Notes
- If using my homemade pie crust, roll the dough out to 12- inches in diameter. Place the dough in the pie plate and trim the overhanging edges with a knife. Crimp the edges with a fork or flute them with your fingers.
- Store airtight in the fridge for up to 5 days.