Looking for the ultimate pumpkin pie recipe? This Classic Pumpkin Pie is a rich, creamy, and spiced dessert that’s perfect for fall and holiday gatherings. Featuring a velvety, smooth filling made with Libby’s pumpkin puree, brown sugar, and a blend of warm spices like cinnamon and pumpkin pie spice, this pie is a true seasonal favorite. Paired with a buttery, flaky homemade pie crust and topped with homemade rum-infused whipped cream, it’s the perfect balance of sweet and spicy flavors in every bite.
This easy-to-make recipe ensures a beautifully set filling with the right texture, making it the ideal dessert for Thanksgiving, Christmas, or any cozy gathering. With simple ingredients and clear instructions, you’ll be able to prepare a show-stopping pumpkin pie that’s sure to impress your guests. Whether served warm or chilled, this pie delivers the quintessential fall dessert experience. Try it today and indulge in the comforting flavors of pumpkin and spice!
Classic Pumpkin Pie Recipe – Easy, Creamy & Perfect for Thanksgiving
10
servings30
minutes1
hour3,820
kcalIngredients
1 pie crust (1 disk or half of our pie crust recipe)
1 egg white (to brush inside the hot crust)
15 oz Libby’s pumpkin puree, room temperature (Libby’s brand works best)
1 large egg, plus 3 egg yolks, room temperature
½ cup light brown sugar, packed (break up any clumps before adding)
¼ cup granulated sugar
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
1 tsp vanilla extract
12 oz evaporated milk, room temperature
- For the Whipped Cream:
1 cup heavy whipping cream
3 tbsp granulated sugar
½ tsp vanilla extract
½ tbsp golden rum
Directions
- Prepare the Pie Crust:
Roll out 1 chilled pie disk into a 12-inch diameter circle. Carefully transfer the dough into a 9-inch glass pie pan. Fold any excess dough behind the crust edge and crimp to form a decorative edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate for 1 hour to help the crust bake evenly. - Blind Baking the Crust:
Preheat the oven to 425˚F. Line the center of your chilled pie crust with crinkled parchment paper and fill with dry beans or pie weights, covering about ¾ of the crust. Bake for 17 minutes or until the edges are golden. Remove the pie weights and prick the bottom of the crust with a fork. Brush the inside with egg white and bake for an additional 5 minutes, or until the center is dry. Let the crust cool completely to room temperature before adding the filling. - Make the Pumpkin Pie Filling:
In a large mixing bowl, whisk together the pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin pie spice, and cinnamon until fully combined. Add the evaporated milk and whisk until smooth. Tap the bowl gently against the counter to remove any excess bubbles. Pour the filling into the pre-baked and cooled pie crust. - Bake the Pie:
Reduce the oven temperature to 350˚F. Bake the pie for 55-60 minutes, or until the edges are set and the center is slightly wobbly, similar to the texture of cheesecake. Cool the pie completely on a wire rack for about 3 hours, until it reaches room temperature. If not serving immediately, refrigerate. - Make the Rum Whipped Cream:
In a mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form (about 1 minute). Add the sugar, rum, and vanilla extract, and beat on medium-high speed until medium peaks form. Serve the whipped cream alongside the cooled pumpkin pie.
Notes
- Use Room Temperature Ingredients:
Ensure all ingredients, particularly the eggs, pumpkin puree, and evaporated milk, are at room temperature. This helps create a smooth, even filling without bubbles, preventing an uneven texture in the pie. - Blind Baking the Crust:
Blind baking is essential for ensuring the pie crust stays crisp and does not become soggy once the filling is added. Take care to bake the crust fully before adding the pumpkin mixture to achieve a perfectly baked, flaky crust. - Proper Cooling Time:
Allow the pumpkin pie to cool completely before slicing, as the filling needs to firm up. Cooling for 3 hours on a wire rack ensures that the texture is just right and prevents the pie from being too runny when cut.
This classic Pumpkin Pie is the epitome of a comforting fall dessert, with a smooth and creamy filling flavored with warm spices and topped with a hint of golden rum-infused whipped cream. The carefully prepared pie crust and rich, velvety filling make it a standout dessert for Thanksgiving, holiday gatherings, or any occasion that calls for a cozy, indulgent treat. Whether served at room temperature or chilled, it’s sure to be a crowd-pleaser that leaves everyone craving another slice. With these easy-to-follow instructions, you can master the art of pumpkin pie and enjoy this delicious classic year after year.
