This post how long to bake pumpkin pie contain affiliate links. Bursting with flavor, this pumpkin pie recipe is my very favorite.

It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. My Great Pumpkin Pie Recipe is here today. Did you know that testing the perfect pumpkin pie recipe is a lot more challenging than one would assume! But I finally I cracked the pumpkin pie code.

I grew up in a house of pumpkin pie lovers and absolutely no Thanksgiving was complete without a nap and a massive slice of pumpkin pie. What I’m trying to say is, my pumpkin pie standards are high for this classic Thanksgiving dessert. Pie Crust Let’s start with the pie crust. Every pumpkin pie has to start with a stellar pie crust. If you skip the leaf decorations on top , you’ll have a 2nd pie crust you can use to make leftover turkey pot pie!

Fresh or Canned Pumpkin in Pumpkin Pie? I tested this recipe with both and I truly liked the pie using canned pumpkin better. I prefer using fresh pumpkin puree in savory recipes, not desserts. Other Ingredients in Pumpkin Pie Eggs. Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture.

Heavy cream makes pumpkin pie silky smooth. It’s thick, creamy, and absolutely heavenly in this pumpkin pie recipe. You can also use the heavy cream to make homemade whipped cream for the topping. A starch thickener is one of the most important ingredients in a pie filling.

I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier and firm, while keeping everything smooth. My Secret Ingredient This sounds so incredibly weird, but I add freshly ground black pepper to my pumpkin pie filling. I got this tip from the genius kitchen crew over at King Arthur Baking. Because this little addition turns your pumpkin pie into the BEST pumpkin pie. I actually add it to my homemade pumpkin pie spice blend, too! Feel free to replace the ginger, nutmeg, cloves, and black pepper below with my homemade spice.

Keep the cinnamon in the filling though! How to Avoid Cracks in Pumpkin Pie Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. PS: For some fun twists on this classic, try this recipe as mini pumpkin pies, with a crunch topping on pecan praline pumpkin pie, or with extra spices in chai pumpkin meringue pie. So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe.