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The Best Easy Pumpkin Pie Recipe

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The best easy pumpkin pie recipe with sweetened condensed milk! Features a buttery, flaky crust and a silky filling that never cracks. Perfect for Thanksgiving.
QUANTITÉ:8 servings
PRÉPARATION35 minutes
CUISSON50 minutes
IMPRIMER ÉPINGLER ENREGISTRER
Course: Dessert, Snack
Cuisine: American
Mots-clés: pie, Pumpkin
Auteur: Rachida

Matériel

  • 26 cm pie dish

INGRÉDIENTS
 
 

Fits a 26 × 4 cm (10 × 1½-inch) deep-dish pie pan or a 23 × 5 cm (9 × 2-inch) deep-dish pie pan.

Pie Dough

  • 300 g all-purpose flour
  • 180 g cold unsalted butter cut into small cubes
  • 1 level tablespoon granulated sugar optional, adds flavor
  • ½ teaspoon salt
  • 1 egg yolk optional, for a richer crust
  • ½ teaspoon white vinegar (optional, helps with preservation )
  • 60 ml cold water adjust slightly depending on how much water the flour absorbs

Egg Wash (optional):

  • 1 egg yolk mixed with ½ teaspoon milk

Pumpkin Pie Filling

  • 425 g pumpkin puree homemade or canned. Check out my homemade pumpkin puree recipe!
  • 1 can sweetened condensed milk 397 g / 14 oz
  • 3 large eggs at room temperature
  • 20 g dark brown sugar 0.7 oz / optional, adds a subtle caramel note
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 pinch ground cloves optional
  • 2 pinches salt

PRÉPARATION

Prepare the Pumpkin Puree

  • Check out my pumpkin puree recipe for more details.
  • Wash the pumpkin, cut it in half, and scoop out the seeds.
  • Place the pumpkin halves flesh-side down on a parchment-lined baking sheet and bake at 200°C (400°F) for 45 minutes to 1 hour, or until very tender.
  • If you’re short on time, you can steam the peeled and chopped pumpkin before blending.
  • Once cooked and slightly cooled, scoop out the flesh and blend until very smooth.
  • Note: If using a pumpkin variety with a higher water content, let the pumpkin puree drain through a fine-mesh sieve.
  • Let the pumpkin puree cool completely before using.

Prepare and Blind Bake the Pie Crust

  • Prepare and line the pan: Prepare the pie crust according to my recipe and line your pan following the steps. You’ll learn how to crimp the edges for that classic, authentic look. If you prefer not to blind bake, chill the lined pan in the refrigerator for about 20 minutes before filling, then prick the bottom and sides with a fork.
  • Set up for blind baking: Cover the dough with crumpled parchment paper, letting it extend over the edges. Fill with pie weights or dried chickpeas, then bake in a preheated oven at 190°C (375°F).
  • For a full blind bake: Bake until golden, about 50 minutes. As soon as the edges turn lightly golden, remove the pan from the oven, then remove the parchment paper and weights before returning the pan to the oven. If the edges brown too quickly, cover them with aluminum foil. Ten minutes before the end of baking, brush the bottom and edges with the egg wash (1 egg yolk mixed with a splash of milk), then return the pan to the oven to finish baking. Let cool completely before filling.
  • For a partial blind bake: Bake until lightly golden, then remove the pan from the oven and take out the parchment paper and weights. Fill immediately with the pumpkin mixture.

Prepare the Filling

  • Preheat the oven to 170°C (340°F).
  • In a large bowl, gently mix the eggs with the sugar, spices, salt, and vanilla extract. Avoid whisking vigorously. Add the sweetened condensed milk and stir until combined.
  • Fold in the pumpkin puree just until you have a smooth, homogeneous mixture.

Bake the Pumpkin Pie

  • Pour the filling into the prepared pie crust. Gently tap the pan on the countertop to release any air bubbles and smooth the surface.
  • Bake in the preheated oven for 40 to 55 minutes, or until the filling is fully set.
  • Note: Keep an eye on it toward the end of baking to avoid overbaking, which can make the filling too firm and increase the risk of cracks.
  • Let the pie cool completely before slicing. As it cools, a shiny syrup may form on top, giving the pie a beautiful finish.
  • Serve with a dollop of whipped cream, or add a rosette or quenelle to each slice. You can also decorate with cookies made from the leftover pie dough, as described below.

Decorative Pumpkin Pie Cookies

  • With the leftover pie dough, you can make small cookies to decorate the top of your pie.
  • Roll out the dough to 3 mm (about ⅛ inch) thick on a Silpat mat or a lightly floured work surface, then cut out autumn-themed shapes using cookie cutters.
  • Place the shapes on a baking sheet lined with a perforated Silpat mat.
  • Bake at 190°C (375°F) for 15 minutes, until lightly colored.
  • Remove from the oven and brush with the egg wash (1 egg yolk mixed with ½ teaspoon milk).
  • Return to the oven for about 10 minutes, until golden brown, then let cool completely on a wire rack before decorating your pie.