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Perfect Pumpkin Pie

Author: Jennifer
This perfect pumpkin pie recipe is an easy, one bowl creation that combines a silky pumpkin custard filling with a simple homemade, buttery pie crust. To take this classic pie to the next level, decorate the top with an equally easy-to-create cream cheese frosting design!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Pies
Cuisine Dessert
Servings 12 servings


homemade pie crust

pumpkin pie filling

  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 Large Eggs, room temperature
  • ¾ cup Granulated Sugar
  • ½ teaspoon Salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon

egg wash

  • 1 Large Egg, whisked


homemade pie crust (makes 2, 9 inch pie crusts)

  • In a large mixing bowl and using a pastry blender (or two forks), mix together the flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! 
  • Add in 1 tablespoon of the ice cold water, then (using a spatula or with your hands) work it into the pie dough mixture. Continue to add the ice cold water, 1 tablespoon at a time, until the pie dough forms and it is no longer crumbly. If there are any crumbly bits, just add the teeny tiniest bit of cold water so they blend in with the rest of the dough.
  • After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 ½″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.

pumpkin pie filling

  • Prepare the pie crust, place into pie plate, and crimp edges in the style of your choosing. Set in the freezer for 30 minutes to 1 hour to chill.
  • Adjust oven rack to 2nd level position (just above center), place a jelly roll pan or baking sheet on the rack, and preheat oven to 425ºF.
  • In a large mixing bowl, whisk together the canned pumpkin puree, evaporated milk, 2 eggs, granulated sugar, salt, pumpkin pie spice, and cinnamon until well combined combined.
  • Pour the pumpkin pie filling into the chilled pie crust, then with a pastry brush, lightly brush the crimped edges of crust with egg wash. You won't use the entire amount of egg wash.
  • Place the pie on directly top of the heated jelly roll pan or baking sheet in the oven. Bake for 425ºF for 15 minutes.
  • Reduce the oven temperature to 350ºF and continue to bake for another 40-45 minutes. At this time, you can choose to add a silicone pie crust shield or strips of aluminum foil (or a sheet of aluminum foil with a hole cut out) to avoid over baking the crust.
  • Your pumpkin pie will be ready to remove from the oven when there is still some jiggle in the center.
  • Remove from oven and allow pie to cool and set on a wire cooling rack for at least 2-3 hours. Then cover lightly with plastic wrap and place in the refrigerator to chill.

Recipe Notes

This homemade pie crust recipe gives 2, 9 inch pie crusts. You can use the 2nd one to make another pumpkin pie or freeze it for another pie.
Recipe adapted from St. Stephen's Church cookbook and Libby's
Keyword easy desserts, easy pumpkin pie, fall desserts, holiday desserts, perfect pumpkin pie, pie crust, pumpkin, pumpkin pie, pumpkin puree, store-bought crust, thanksgiving, thanksgiving desserts
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