This classic Pumpkin Pie Recipe is the ultimate Thanksgiving dessert. Watch the video tutorial and learn how to make pumpkin pie with a crisp crust and the best filling. Pumpkin Pie is a staple on the holiday table and we honestly love it all Autumn and winter long. Making a pumpkin pie is easier and takes less time than you think! The best part is, you can pre-bake the crust a day or two ahead and even completely bake and refrigerate the pie two days ahead.
Ingredients
For Pumpkin Pie1 pie crust, (1 disk or half of our pie crust recipe)
1 egg white , (to brush inside hot crust)
15 oz pumpkin puree, room temperature (Libby’s brand works best)
1 large eggs, plus 3 egg yolks, room temp
1/2 cup light brown sugar, packed (break up any clumps before adding)
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
12 oz evaporated milk, room temperature
Rum Whipped Cream1 cup heavy whipping cream
3 Tbsp granulated sugar
1/2 tsp vanilla extract
1/2 Tbsp golden rum
Method
Prepare The Pie Crust
* Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” glass pie pan.
* Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge.
* Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.
Blind Baking The Crust* Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.
* Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry.
* While it’s still hot, brush the inside with egg white which creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.
Make Pumpkin Pie Filling and Bake* In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.
* Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles. Pour into pre-baked and cooled crust.
* Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.
* Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.
Make The Rum Whipped Cream* In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.
* Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2vanilla