Pumpkin Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 20

Cook Time: 1

Cool Time: 2

Total Time: 3 20

Servings: slices

Calories: 286kcal

Sweet, spiced, and smooth as can be. This is the best pumpkin pie around, and it couldn't be easier to make!

Preheat oven to 400°F.
In a small bowl, prepare the egg wash. Beat 1 egg with 2 teaspoons of water. Set aside.
1 large egg, 2 teaspoons water
Place the pie dough into an ungreased 9 or 10-inch pie dish. If using an already prepared pie crust in a tin, skip to step 7.
1 9-inch refrigerated pie crust
Gently press the pie dough into the bottom and up the sides of the dish.
Trim any excess crust from the edges.
Pinch the edges of the dough around the pie dish. Brush the pie dough edges with the egg wash. Set aside.
In a large bowl, whisk together the pumpkin puree, 2 eggs, evaporated milk, and brown sugar.
15 ounces pumpkin puree, 2 large eggs, 12 ounces evaporated milk, ¾ cup brown sugar
Add the cornstarch, pumpkin pie spice, vanilla, and salt. Stir to combine.
1 tablespoon cornstarch, 2 teaspoons pumpkin pie spice, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
Pour the filling into the pie shell.
Bake for 15 minutes. Reduce the oven temperature to 350°F, cover the crust with tin foil or a pie shield, and bake for another 40-45 minutes.
Let the pie cool for 2 hours before serving.

Pie Dough: For this pumpkin pie recipe, use 1) frozen unbaked pie crust already prepared in a pie tin, 2) unbaked store-bought pie dough, or 3) unbaked homemade pie dough. All 3 of these options work great!
Make sure the pie is completely cooled before serving. In fact, I like to chill mine for a little bit once it's room temperature before I slice into it.
Use real pure vanilla extract, not imitation. Imitation will provide sweetness, but not the depth in flavor you get from real vanilla.
Don't forget to add foil to the edges of the crust after the first 15 minutes of baking! This will help ensure the edges cook to a golden brown color but don't burn.

Storage: Store pumpkin pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.