How to Bake the Best-Ever Pumpkin Pie

You don't have to wait until Thanksgiving to enjoy a slice of fresh, homemade pumpkin pie. Bake like a pro with these helpful tips!

You can find pumpkin spice-flavored everything lately but the original pumpkin treat will always take the cake pie for us. Here’s a step-by-step guide to bake the best-ever pie from scratch using our classic pumpkin pie recipe.

How to Make the Best-Ever Pumpkin Pie

Ingredients

For the crust:

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 to 3 tablespoons cold water

For the filling:

  • 1 large egg
  • 1 large egg white
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, nutmeg and cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup fat-free evaporated milk

Step 1: Prep the crust

The crust always seems like the most intimidating part of the pie, but we’ve got all sorts of secrets for the perfect homemade crust. In a small bowl, combine the flour, sugar and salt. Using a fork, stir in the oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.

Test Kitchen Tip: Prepared refrigerated pie pastry can be used in place of the scratch version. They typically come two per package, which is perfect for making a double batch.

Step 2: Lay the crust

Remove the top sheet of plastic wrap and flip the pastry dough into a 9-in. pie plate. Remove the other sheet of plastic wrap. Trim and flute edges. Save trimmed pastry scraps for your garnish. Chill!

Test Kitchen Tip: The pastry for pumpkin pie does not have to be pre-baked. The pie is baked long enough that it will cook through during baking.

Step 3: Bake the garnish

Roll pastry scraps to 1/8-in. thickness. Using mini leaf-shaped cookie cutters, cut the dough into autumn shapes, about 1-in. in size. You can even use a sharp knife to score leaf veins on cutouts and create visual dimension on your garnish.

Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack and save ’em for later.

Step 4: Prepare the pumpkin filling

In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour the whole mix into your pastry shell. (Want to use fresh pumpkin? Replace the cans with 3-1/2 cups mashed cooked pie pumpkin.)

Test Kitchen Tip: Solid-pack pumpkin is not the same as pumpkin pie filling! Pumpkin pie filling already has sugar and spices added. They are usually next to each other on grocery store shelves, so it’s easy to accidentally buy the wrong thing.

Step 5: Bake and wait

Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Now, for the difficult part—waiting while your pie cools on a wire rack.

Test Kitchen Tip: Baking in the lower third of the oven will help make sure the pastry is not soggy.

Step 6: Garnish and enjoy

Garnish with leaf cutouts. Top with a healthy dollop of homemade whipped cream. You can always refrigerate leftovers (if there are any).

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