Classic Pumpkin Pie Recipe (VIDEO)

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Pumpkin Pie is a staple on the holiday table and we honestly love it all Autumn and winter long. Make sure you try the rum-infused whipped cream that we adapted from Ina Garten’s cookbook.

We highly recommend Libby’s brand 100% pure pumpkin puree (this is not a paid plug). There is a good reason everyone recommends making a Libby’s Pumpkin Pie and after several tests using different brands and even organic purees, Libby’s wins for:

Ingredients

For the Pumpkin Pie:

1 pie crust (1 disk or half of our pie crust recipe)

1 egg white (to brush inside hot crust)

15 oz pumpkin puree room temperature (Libby’s brand works best)

1 large eggs plus 3 egg yolks, room temp

1/2 cup light brown sugar packed (break up any clumps before adding)

1/4 cup granulated sugar

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

12 oz evaporated milk room temperature

Rum Whipped Cream

1 cup heavy whipping cream

3 Tbsp granulated sugar

1/2 tsp vanilla extract

1/2 Tbsp golden rum

Instructions

Prepare the Pie Crust:

Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” glass pie pan.

Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.

Blind Baking the Crust:

Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.

Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry. While it’s still hot, brush the inside with egg white which creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.

Make Pumpkin Pie Filling and Bake:

In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.

Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles.

Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.

Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.

Make the Rum Whipped Cream:

In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.

Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2vanilla and beat on medium-high speed until medium peaks form. 

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