No Thanksgiving feast is complete without a slice of traditional pumpkin pie for dessert! Whether you make fresh pumpkin puree or go the easy route with canned pumpkin, you can’t go wrong with this time-honored recipe.
Warm autumnal spices give this custardy sweet pie its token flavor, baked in a flaky pie crust that is both comforting and delicious. Serve it up with a dollop of whipped cream for an extra special treat that will finish your holiday meal in the sweetest way!
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What Is Pumpkin Pie?
Pumpkin pie is an American favorite dessert, particularly in autumn when pumpkins are in season. The custardy crust is a sweet combination of pumpkin puree, sugar, eggs, and milk that bakes to a thick consistency in a traditional pie crust. Variations include the addition of maple syrup, pecans, cranberries, or cream cheese, but the original plain pumpkin pie makes plenty of Thanksgiving feasters happy.
Pumpkins were most likely part of the first Thanksgiving, though probably not in pie form. There’s been evidence of pumpkins growing in Central America as far back as 5500 BC, but pumpkin pies as we know them didn’t emerge until the late 1700s. The popularity of pumpkin pie grew over time, but it wasn’t until Libby’s produced the first canned pumpkin that it became a stalwart staple at the Thanksgiving table.
Does Using Fresh or Canned Pumpkin Make a Difference?
Yes! There is definitely a difference, but I wouldn’t say that one is better than the other. I prefer to use fresh pumpkin, but where I live the window for buying pie pumpkins is small and I’m not always fortunate enough to catch it. The pie pictured in this blog was made using canned pumpkin.
Canned Pumpkin
Let’s start by talking about canned pumpkin. First off, there isn’t a difference between pumpkin puree, packed pumpkin, or pure pumpkin. All of these are just names for the same thing–pumpkin puree. There are no spices added in; it’s just pumpkin in a can. This is what this recipe (and most others) call for.
However, there IS a difference between pumpkin puree and pumpkin pie filling, sometimes called pumpkin pie mix. A can of pumpkin pie filling already contains the sugar and spices you need to make pumpkin pie. Adding additional spices to it will make it too strong.
Pies made with canned pumpkin tend to be dark orange, the color that naturally comes to mind when you think of pumpkin pie. These pies are strong on pumpkin taste and the spices are more subdued. Canned pumpkin tends to be more consistent in texture, color, and water content, which leads to a more consistent flavor and texture in pies.
On the downside, canned pumpkin can sometimes taste faintly metallic. Some brands use a blend of squash and pumpkin, and some brands use preservatives in their canning processes.
Fresh Pumpkin
Now let’s talk fresh pumpkin! By fresh pumpkin, I mean the puree that you make yourself from a pie pumpkin. The great thing about using fresh pumpkin is you know exactly what is going into your pie filling. There’s no preservatives, you’re choosing the pumpkin that you’re going to puree, and you know how fresh it is.
Pumpkin pies made with fresh pumpkin are lighter color in color, which can put some people off. They tend to have a milder pumpkin flavor, but spices hold their own and really pop. The tricky part of using fresh pumpkin is that you never really know how the pie will turn out. Some pumpkins have a higher sugar than others. And some have a higher water content. Both of these factors can affect your pie.
Want to try making your own pumpkin puree? It’s easier than you might think. Click here to check out our step by step guide to learn How to Make Puree From a Pumpkin.
Do You Have Any Tips or Tricks for the BEST Pie?
Yes!
- Use high quality ingredients, especially when it comes to spices. I’ve been transitioning all my spices to those sold by The Spice House. Their high quality spices and seasonings, like the Pumpkin Spice ($8.99) shown above, truly elevate the flavor profile of foods.
- To prevent the filling from cracking in the oven, place a pan of water on the lower oven rack when baking your pie. It will ensure that the filling remains moist and doesn’t crack.
- If the crust edges are browning too quickly, cover them with foil or a pie shield for the last half hour of baking.
- Don’t try to cool the pie quickly by putting it into the freezer. This can cause cracking, too. Ensure that you have at least 2 hours for the pie to cool at room temperature.
How Should I Store My Pumpkin Pie?
Freshly baked pumpkin pies should be chilled once they are fully cooled. You can keep them in the refrigerator, covered with plastic wrap, for up to 4 days.
You can easily freeze pumpkin pies, too. Allow them to cool completely, then wrap the pie in several layers to plastic wrap. Then wrap the pie in a layer of foil. It will stay fresh in the freezer for up to a month. If you like pumpkin pie for dessert at Christmas, this is a great way to cut down on holiday stress later.
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Directions
- Preheat oven to 425 F.
Beat together pumpkin puree, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.
- Gradually add evaporated milk, blending well. Pour into unbaked crust.
- Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake an additional 40 – 50 minutes or until a knife inserted into the center of the pie comes out clean.
Let cool completely on wire rack. Refrigerate until serving.
Looking for More Desserts?
- A fall favorite in our house is this decadent Peanut Butter Cup Pie
- Enjoy our Scandinavian Creamy Rice Pudding warm or cold
- Pumpkin Sheet Cake is another yummy option for pumpkin-loving guests
Classic Pumpkin Pie
Difficulty: Easy8
servings10
minutes1
hour10
minutes1
hour20
minutesWarm autumnal spices give this custardy sweet pie its token flavor, baked in a flaky pie crust that is both comforting and delicious.
Ingredients
2 cups fresh pumpkin puree OR 1- 15oz can pumpkin puree
3/4 cup packed brown sugar
2 eggs
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
1- 12oz can evaporated milk
9″ unbaked deep dish pie crust
Whipped cream to garnish, optional
Directions
- Preheat oven to 425 F.
- Beat together pumpkin puree, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.
- Gradually add evaporated milk, blending well. Pour into unbaked crust.
- Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake an additional 40 – 50 minutes or until a knife inserted into the center of the pie comes out clean.
- Let cool completely on wire rack. Refrigerate until serving.
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