The ultimate Pumpkin Pie recipe is flawless in every aspect, and you have the option to enhance it with a delightful homemade caramel pecan topping that elevates it to new heights!
Pie, magnificent pie! There are few desserts I cherish more on this entire planet than pie (except for a delectable chocolate cake, of course!). I have shared most of my beloved pie recipes with you, including my Grandma's Lemon Chiffon Pie and Chocolate Cream Pie.
We can likely all concur that Pumpkin Pie is the quintessential Thanksgiving dessert. I have experimented with numerous recipes, and I truly appreciate the simplicity and perfect flavor and texture of the traditional Libby's pumpkin pie recipe. It has been tried and tested by millions, proving to be the best pumpkin pie recipe!
You can elevate it by serving a slice with a dollop of warm, scrumptious caramel pecan topping. There is no pie that deserves the title of “Queen Bee” more!
Instructions for making Pumpkin Pie from scratch:
Combine: Whisk the eggs and canned pumpkin puree together. In a separate bowl, mix the sugar, cinnamon, salt, ginger, and cloves, then incorporate this mixture into the pumpkin blend.
Eggs, pumpkin, sugar, and spices in a glass mixing bowl to create the batter for pumpkin pie from scratch.
Add Evaporated Milk: Evaporated milk can be replaced with half and half or cream.
Evaporated milk being added to a pumpkin batter for a simple pumpkin pie.
Bake: Pour the mixture into an unbaked pie shell and bake at 425 degrees F for 15 minutes to firm up the crust, then lower the temperature to 350 and bake for 40 to 50 minutes, until set.
A pumpkin mixture being poured into a pie crust to prepare Libby's pumpkin pie recipe.
Prepare Caramel Pecan Topping (optional): I enjoy making a straightforward Caramel Pecan Topping for guests to drizzle over their slice of pie, if they wish. It can be prepared in about 5 minutes, using a saucepan with brown sugar, whipped cream, corn syrup, butter, pecans, and vanilla extract. I have included the complete recipe in the notes of the printable recipe card.
Pro Tips:
Use an unbaked crust: For pumpkin pie, an unbaked pie shell is essential (Homemade is preferable – here are my step-by-step photos and video tutorial, although store-bought options are also acceptable). You will observe that we begin baking the pumpkin pie at a high temperature, which helps the pie crust to set, and subsequently, we reduce the baking temperature for the remainder of the cooking time. Therefore, it is unnecessary to blind bake (pre-bake the crust) for this straightforward pumpkin pie recipe.
How to determine when Pumpkin Pie is ready: The simplest method to check if a pumpkin pie is fully cooked is to gently jiggle the pan while using an oven mitt. If the center is excessively jiggly, it requires additional time. A slight jiggle in the center is acceptable, as it will continue to firm up as it cools. Alternatively, it is considered done when a sharp knife inserted into the center comes out clean.
How to prevent cracks in your pumpkin pie: The primary cause of cracking on the surface of a pumpkin pie is over-baking. To prevent cracking, inspect the pie after the first 55 minutes and give it a gentle shake, ensuring the filling is set (slightly soft on top but not excessively jiggly). Keep in mind that it will continue to cook after being removed from the oven! Additionally, do not rush the cooling process, as this could also lead to cracking. Allow it to cool completely, undisturbed, at room temperature.
To prepare Pumpkin Pie using Fresh Pumpkin, utilize sugar pie pumpkin to create my easy pumpkin puree recipe, and then incorporate the puree as directed in this pumpkin pie recipe.
Make Ahead, Storing, and Freezing Instructions:
To Make Ahead: You can prepare the entire pumpkin pie recipe from scratch the day prior and store it in the refrigerator, or you can prepare the pie crust and filling the day before and keep them separately in the refrigerator until you are ready to bake the following day.
To Store: Store-bought pumpkin pie can remain at room temperature due to the preservatives included, whereas homemade pumpkin pie must be refrigerated if it has not been consumed within 2 hours of being left out. Leftover pumpkin pie can be stored in the refrigerator for 3-4 days. Ensure that the pumpkin pie is allowed to cool completely before covering it loosely with plastic wrap for storage.
To Freeze: A fully baked pumpkin pie can be frozen for a maximum of 3 months. After allowing it to cool completely, cover it with a layer of plastic wrap followed by a double layer of aluminum foil. Freeze for up to 3 months. Additionally, the pie crust can also be frozen for up to 3 months. Thaw it overnight in the refrigerator prior to serving.
More Pie Recipes:
- Lemon Sour Cream Pie
- Chocolate Mousse Cheesecake Pie
- Perfect Apple Pie
- Chocolate Cream Pie
- Banana Cream Pie
- Triple Berry Pie
Notes
Pie pan: The filling is best suited for a 9x2 inch pie pan. If a smaller pan is used, not all of the filling will be necessary.
Make Ahead Instructions: The entire pie can be prepared the day before and stored in the refrigerator, or alternatively, the pie crust and filling can be made the day before and stored separately in the refrigerator until ready to bake the following day.
Storage Instructions: Store-bought pumpkin pies can remain at room temperature due to the preservatives added, but homemade pumpkin pie should be refrigerated if it has not been consumed within 2 hours of being left out. Leftover pumpkin pie can be kept in the refrigerator for 3-4 days. Ensure that the pumpkin pie is allowed to cool completely before covering it loosely with plastic wrap for storage.
Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months if well covered. The pie crust can also be frozen for up to 3 months. Thaw the pumpkin pie overnight in the refrigerator before serving.
Caramel Pecan Topping:
- ½ cup light brown sugar, packed
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
Combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium-high heat.
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Ingredients :
Filling : -- mix these together --
- 1 cup heavy cream
- 1 cup whole milk
- 3 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 can of 100% pumpkin puree
- 1 can of sweet potatoes -- these will probably be called candied yams
- 3/4 cup sugar
- 1/4 cup maple syrup
- 2 tablespoons apple cider
- 2 teaspoons grated ginger
- 1/2 teaspoon ground cinnamon
- about a quarter of nutmeg nut micro-ground, or 1/4 teaspoon ground nutmeg (once you start using fresh ground nutmeg, you won't want touse pre-ground)
- 1 teaspoon salt
The pumpkin pie filling recipe is ready.....
pumpkin-pie-filling-recipe-3
