Pumpkin Pie

It's an indisputable fact that everyone needs a reliable pumpkin dessert recipe, whether planning for Thanksgiving or not. Pumpkin cheesecake and pumpkin trifle make impressive centerpieces, but a Thanksgiving dessert spread wouldn't quite feel complete without this traditional treat. This version results in the silkiest, creamiest filling, while maintaining a perfect, crisp pie crust. The only thing that could make this Thanksgiving pie better is a big dollop of vanilla whipped cream!

Is canned pumpkin better than fresh for pie?

Homemade pumpkin puree tends to have a slightly better texture and flavor than the canned stuff, so if you're up for a weekend project, feel free to make your own! The process isn't difficult; it just takes some time. Canned pumpkin, however, is incredibly convenient and still makes for a scrumptious pie. What you use is all about personal preference!

Does pumpkin pie need to be refrigerated?

Yes, pies containing eggs and dairy products (like milk or cream) should always be stored in the refrigerator. As soon as the pumpkin pie cools completely, cover it with plastic wrap and refrigerate it until it is time to serve.

Can I make pumpkin pie ahead of time?

Sure can! Pumpkin pie is a great make-ahead dessert. You can bake it 1 to 2 days in advance, wrap it well in plastic wrap, and store it in the fridge. If you plan to top pieces with dollops of whipped cream, wait to make the whipped cream until just before serving. Whipped cream is prone to deflating the longer it sits. Leftover pumpkin pie will stay good for up to four days in the fridge.

Can I use a store-bought pie crust?

You definitely can. Nothing beats the butteriness and flakiness of a homemade pie crust, but when you're in a pinch, store-bought refrigerated crust will work. Just remember to pull it out of the fridge about 15 minutes before you unroll it out. If it's too cold, it'll tear.

Should I par-bake my pumpkin pie crust?

Yes, par-baking the crust, first with pie weights, then without, yields a crispier crust all around. Many pie recipes don't require par-baking the crust, such as the famous recipe on the can of Libby's pumpkin puree, but for this recipe, take it's worth the extra step.

How do I tell if my pumpkin pie is done?

In most cases, the jiggle test is the best way to see if a pumpkin pie has finished baking. Near the end of the bake time, put on a pair of oven mitts and give the pie plate a very gentle shake. A finished pumpkin pie should have set, puffed edges and jiggle slightly in the center (and there should not be a big, liquid-y movement). At this point, remove the pie from the oven and place it on a wire rack to cool. If a crack forms in the top of the pie, it means it has baked too long. Next time, take it out of the oven a bit sooner.

How do you avoid cracks in pumpkin pie?

Cracks in pumpkin pie are a sign that the pie was over-baked. To avoid cracks, keep a careful eye on the pie as it nears the end of bake time. It should still have a slight jiggle in the center when it's done. Remember that it'll continue to set up as it cools!

What is the best pie plate for pumpkin pie?

For this recipe, be sure to use a pie plate that is at least 1.5 inches deep, or else you’ll have too much pumpkin pie filling on your hands.