For a richer flavor, try using dark brown sugar instead of light brown sugar. If you don't have a sugar pumpkin, canned pumpkin purée (not pumpkin pie filling) can be substituted. Use about 3 1/2 cups. To prevent the crust from burning, make sure to cover the edges with aluminum foil, especially during the last half of baking. The filling can be prepared a day in advance and stored in the refrigerator.
Family-Favorite Pumpkin Pie
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PREP TIME1 hrs
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COOK TIME55 mins
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TOTAL TIME2 hrs 25 mins
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SERVING16 People
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VIEWS10
Embrace the essence of autumn with this timeless pumpkin pie recipe. Crafted with real pumpkin and infused with warm spices, this pie is a comforting classic that can be prepped in advance for ultimate convenience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol60 mg
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Fiber2 g
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Protein7 g
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Saturated Fat5 g
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Sodium338 mg
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Sugar22 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pumpkin: Halve the pumpkin and remove the seeds. Cut into 3-inch chunks. (5 minutes)
02
StepCook the Pumpkin: Boil pumpkin until tender, about 20 minutes; drain well. (25 minutes)
03
StepPurée the Pumpkin: Scrape flesh from skin. Purée in a food processor until smooth. Drain in a fine-mesh strainer. (10 minutes)
04
StepPreheat Oven: Preheat to 425°F (220°C). (10 minutes)
05
StepPrepare Crusts: Press pie crusts into pans, trim edges with a 1/4-inch overhang. (5 minutes)
06
StepEgg Wash Crust: Dip a fork in egg white, then sugar. Press onto crust edges to create decorative, browning ridges. (5 minutes)
07
StepPre-Bake Crusts: Bake crusts until slightly set, about 5 minutes. Place on a baking sheet. (10 minutes)
08
StepMix Filling: Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. Pour into crusts. Cover crust edges with foil. (10 minutes)
09
StepBake: Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C). (15 minutes)
10
StepContinue Baking: Bake until a toothpick inserted in the center comes out clean, about 40 minutes. (40 minutes)
11
StepCool: Let cool for 30 minutes before serving. (30 minutes)
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Georgette Keebler
Jun 30, 2025I made this for Thanksgiving and it was a huge hit! Everyone raved about it.
Reyna Trantow
Jun 26, 2025This recipe is a game-changer! I always struggled with pumpkin pie, but this one is foolproof.
Eileen Feest
Jun 22, 2025Freezing half the mixture is such a smart idea. Now I can have pumpkin pie whenever I want!
Jeanie Lemke
Jun 20, 2025The egg white and sugar trick for the crust is brilliant! It adds such a nice touch.