An easy pumpkin pie with only 5 ingredients! Just whisk everything together, pour into the crust and bake! It's creamy with the perfect amount of spice.
Preheat oven to 350°F convection or 375℉ conventional.
Par-bake the pie crust:
If using homemade pie dough, roll out one portion of pie dough on a lightly floured surface until about 1/8th inch thick. Chill 30 minutes flat on a baking sheet. This allows the gluten to relax and the butter to resolidify.
Place chilled dough on top of a 9 inch pie dish or tin. Allow to warm up just enough to be workable. Lift up the edges and allow it to settle on the bottom. Gently press the sides to fit the dish allowing the edges to overhang the dish. Start on one side and roll the edges under towards the dish. Roll until you reach the dish then gently press it down on the dish to seal. Repeat with the rest of the crust.
Flute the edges by pressing one knuckle on the outside and two knuckles around it from the inside of the crust. I prefer using my knuckles but you could also use your finger tips. Chill for 10-30 minutes depending on how warm it got. If it is still cold, just 10 minutes will do.
Crumple a piece of parchment paper and line the inside of the chilled crust. Fill with pie weights, beans or rice. I find beans work best.
Bake crust 15-20 minutes and then remove the weights and parchment. I remove the parchment and weights when the crust has just begun to brown and doesn’t look raw anymore. If you remove it too soon, the crust will still slide down the sides of the dish particularly if you are using a ceramic dish.
You can allow the crust to cool completely or you can fill it while still warm.
Prepare the pumpkin pie filling:
My original recipe circa 2013 called to heat the pumpkin puree along with all the spices in a small sauce pot. This does take a little of the "canned" taste from the pumpkin and it will bloom the spices to get their full effect. It can also be omitted to simplify the process. These days, I just whisk everything together and get the easiest pie in the world in the oven!
If you haven’t already, preheat the oven to 350℉. In a medium bowl, whisk all ingredients except piecrust together until combined. Make sure there are no streaks of egg white and the filling is smooth.
Pour into par-baked pie crust.
Bake in preheated oven (350°F) for 35-40 minutes or until set on the edges and jiggles slightly in the center. The pumpkin pie filling will puff and will move as one unit like Jello or cheesecake. Try not to poke the pie with a knife or cake tester to test for doneness or it will crack as it cools.
The pumpkin pie will set perfectly if allowed to cool completely prior to cutting. It will slice the best if refrigerated.
Wrap in plastic or foil and store in the refrigerator. It will also keep for several days at room temperature if you prefer.
Video
Notes
Presentation – Allow the pie to cool at room temperature. This will help it not crack. The other cause of cracks are testing with a knife or over baking.Flavor Tips – Please do not substitute evaporated milk for the sweetened condensed milk in this recipe. It provides all the sugar in the recipe and it creates a thicker, more lush pie filling.Technique - You do not have to par-bake your pie crust for pumpkin pie, but it is the best way to ensure your crust is done to flaky, crispy perfection. If you choose not to par-bake, please bake the pie in a metal baking dish and start baking at 425°F for the first 15 minutes.Storage – Store pumpkin pie at room temperature for 3 days or refrigerated for 1 week. It can also be frozen for up to 2 months. Wrap the cooled pie in plastic wrap before storing.This recipe makes 1 regular 9” pie. If you have a deep-dish pie pan or a slightly larger pie dish, I would make 1.5 times this recipe. You will need to cook the pie closer to 50 minutes.Substitute 4 teaspoons of my Pumpkin Pie Spice Mix for all the spices.