Pumpkin Pie: Not Just for the Holidays!
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Pumpkin Pie: Not Just for the Holidays!
Pumpkin pie is a classic seasonal treat, this recipe is coming out just before Thanksgiving but why limit it to just the fall and winter months? With homemade pumpkin purée that’s easy to make and freezes beautifully, you can enjoy the cozy flavors of pumpkin pie all year long—no canned pumpkin needed!
The secret? Sugar pumpkins, also known as pie pumpkins. These smaller, sweeter pumpkins are perfect for baking and cooking. Their dense, low-moisture flesh creates a smooth, creamy purée that’s worlds apart from the watery texture of larger carving pumpkins. Plus, they’re super easy to prepare! I learned from my daughter-in-law that baking sugar pumpkins whole—after poking a few holes with a knife—at 400°F for just 30–40 minutes makes them effortless to deseed and scoop. The result? A tender, naturally sweet purée that’s perfect for pies, soups, and more.
When it comes to this recipe, I always make two (or more!) pies at once. Pumpkin pies freeze exceptionally well, making them a perfect hostess gift or a ready-to-enjoy dessert for busy days. Plus, doubling the recipe takes hardly any extra effort! Want a pie-free option? Skip the crust and bake the pumpkin custard in pretty bowls for a simple yet elegant treat.
I hope you love this pumpkin pie recipe as much as my family does. Don’t forget to share it with friends and loved ones—it’s sure to be a hit!
Note: I made Pete de Soeurs (rolled pie dough with butter, cinnamon and brown sugar and baked them. I placed one Pete de Soeur in the center of each pie for a pretty presentation and yumminess.
Classic Pumpkin Pie Recipe
Ingredients
2 (9-inch) single pie crusts (My recipe here)
5 large eggs (or 6 medium)
1 cup granulated sugar
2/3 cup brown sugar
4 cups homemade or canned pumpkin purée
1 1/2 cups heavy whipping cream
2 tsp vanilla extract
3 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp allspice
1 tsp salt
Whipped cream (for serving)
Instructions
Make the Pumpkin Pie Filling
In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
Add the pumpkin purée, heavy cream, vanilla extract, cinnamon, ginger, allspice, and salt. Whisk until the mixture is well blended and smooth.
Assemble and Bake the Pie
Preheat your oven to 425°F and position a baking rack in the lower third of the oven (not the lowest).
Place the pie crust in your pie dish, ensuring the edges are crimped or styled as desired.
Set the pie dish on a baking sheet and pour the pumpkin filling into the crust, filling it just below the edge.
Bake at 425°F for 12 minutes. Reduce the oven temperature to 375°F and continue baking for another 35 minutes, or until a toothpick or thin knife inserted into the center comes out clean.
Tip: If the crust edges darken too quickly, cover them with strips of aluminum foil or a pie crust shield. You can apply this at the start or halfway through baking.
Cool and Serve
Once baked, cool the pie completely on a wire rack to room temperature.
Serve immediately or refrigerate overnight for best flavor and texture.
Storage: Keep the pie refrigerated due to its egg content. It will stay fresh for 5–6 days in the fridge.
Optional: Top with whipped cream for a perfectly indulgent treat!
Classic Pumpkin Pie
Ingredients
- 2 (9-inch) single pie crusts (My recipe here)
- 5 large eggs (or 6 medium)
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 4 cups homemade or canned pumpkin purée
- 1 1/2 cups heavy whipping cream
- 2 tsp vanilla extract
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp allspice
- 1 tsp salt
- Whipped cream (for serving)
Instructions
- In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
- Add the pumpkin purée, heavy cream, vanilla extract, cinnamon, ginger, allspice, and salt. Whisk until the mixture is well blended and smooth.
- Preheat your oven to 425°F and position a baking rack in the lower third of the oven (not the lowest).
- Place the pie crust in your pie dish, ensuring the edges are crimped or styled as desired.
- Set the pie dish on a baking sheet and pour the pumpkin filling into the crust, filling it just below the edge.
- Bake at 425°F for 12 minutes. Reduce the oven temperature to 375°F and continue baking for another 35 minutes, or until a toothpick or thin knife inserted into the center comes out clean.
- Tip: If the crust edges darken too quickly, cover them with strips of aluminum foil or a pie crust shield. You can apply this at the start or halfway through baking.
- Once baked, cool the pie completely on a wire rack to room temperature.
- Serve immediately or refrigerate overnight for best flavor and texture.
- Storage: Keep the pie refrigerated due to its egg content. It will stay fresh for 5–6 days in the fridge.
- Optional: Top with whipped cream for a perfectly indulgent treat!
