The best, most delicious Pumpkin Pie recipe with simple ingredients for the perfect Thanksgiving dessert! The homemade pumpkin pie filling is full of warm fall flavors and baked in an easy pie crust that can either be made from scratch or store-bought.
1can(15 ounces) Libby's 100% Pure Pumpkin Puree(NOT pumpkin pie filling)
1can(14 ounces) SWEETENED condensed milk(make sure it says "sweetened" on the can)
¼cupbrown sugar
2large eggs
2teaspoonsground cinnamon
2teaspoonspumpkin pie spice(make sure it has "cloves" in the ingredients)
½teaspoonsalt
Instructions
Prepare the Pie Crust
If using a store-bought pie shell:
Thaw at room temperature for 30 minutes or in the refrigerator overnight. Keep chilled until ready to use. Skip to the "Make the Pumpkin Pie Filling" step.
Place chilled pie dough disk onto a lightly floured surface. Lightly sprinkle flour on top of the disk and your rolling pin. Roll dough out into a circle about 13-inch wide, frequently turning it to prevent sticking. Carefully roll the dough up onto your rolling pin and unroll onto your 9-inch ungreased pie dish. Gently lift the edges and lower it into the bottom of the dish making sure to not stretch the dough. Using your fingers, carefully mold it to the inside of your pie dish.
Cut excess dough off the edges leaving a half-inch for decorating, if desired. Crimp edges with a fork or make a flute pattern with your fingers.
Using a fork, prick the bottom of the pie crust several times. Line with a large piece of parchment paper that has been waded up several times to make it pliable. Fill pie dish ¾ full with pie weights (2 sets), dried beans, or uncooked rice. Bake in oven for 15 minutes at 375°F. Remove from oven and remove pie weights and parchment paper. Bake for 5 more minutes, then place on a wire rack to cool slightly while you make the pumpkin pie filling.
Make the Pumpkin Pie Filling
In a medium mixing bowl, whisk pumpkin puree, sweetened condensed milk, brown sugar, eggs, cinnamon, pumpkin pie spice, and salt together until combined and smooth.
Pour pie filling into prepared pie crust (don't fill over ¾ full). If using a homemade pie crust, tent edges with strips of aluminum foil or a pie crust shield to prevent over-browning.
Bake in the oven at 425°F for 15 minutes, then reduce the temperature to 350°F and continue cooking for 25-35 more minutes. The pie is done when only the center jiggles slightly when the dish is gently shaken. You can also check for doneness by inserting a knife 1-inch from the edge of the crust - if it comes out clean the pie is done (this will leave a crack in your pie that will later need to be covered with garnish once pie is cooled).
Allow to cool completely on a wired rack for about 2-3 hours before serving. If not serving right away, wrap cooled pie in plastic wrap and keep in refrigerator until ready to serve.
Wrap leftovers in plastic wrap and store in the refrigerator for up to 4 days.
Make Ahead:
Pumpkin pie can be made one day in advance. Simply wrap the cooled pie in plastic wrap and store in the refrigerator overnight until ready to serve.
This pie also freezes well. Once cooled, wrap in several layers of plastic wrap and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before serving.
Pie Crust Leaves:
Be sure to make or buy extra pie dough.
Preheat oven to 350°F.
On a lightly floured surface, roll pie dough out to a quarter-inch thickness.
Using leaf shaped cookie cutters, cut out pie crust leaves and place on a baking sheet lined with parchment paper.
Bake at 350°F for 10 minutes or until lightly browned.
Allow to cool completely before using to decorate the pie.