Easy Pumpkin Pie

EASY Pumpkin Pie Tips & Tricks

How to make graham cracker crust for pie:

Crush the graham crackers in the food processor with the sugar and cinnamon until finely ground then add in the melted butter and toss until the mixture looks like wet sand.

Press firmly into the bottom and sides of a pie pan. I like to use the bottom of a flat measuring cup or glass to get an even crumb layer that’s compacted into the pie plate. This helps prevent the crust from crumbling a bunch when you go to cut slices.

In the recipe I included the cup measurement and weight measurements of the crumbs so you can use pre-ground crumbs if desired. You can also use gingersnap cookies or Biscoff cookies too!

Homemade pumpkin pie filling for the best pumpkin pie recipe:

This filling recipe doesn’t use pre-made canned pumpkin filling or evaporated milk. Instead it uses heavy cream, sour cream, and eggs so you get the best flavor and a smooth, creamy, rich texture. The texture is more like cream pie or pudding pie, which I personally prefer!

I actually recently experimented in the kitchen with organic canned pumpkin vs. fresh pumpkin puree vs. Libby’s pumpkin puree. Learn about the results in my Fresh vs. Canned Pumpkin Puree article!

How to bake pumpkin pie (and tell when it’s done!)

Pumpkin pie can be tricky to bake. If you underbake, the center may never set and you won’t get clean slices. If you overbake, the top will get cracks and the texture will be dry.

You’re looking for the edges of the filling to be set and look dry but for the center to still wobble a little bit, kind of like Jell-O.

The best way to tell when a pie is done is to use an instant read thermometer and insert it into the center (but don’t allow it to touch the crust and pan). It should read 175°F when the pie is done.

If you’re worried your pie might be a little on the loose side, pop it in the fridge for a few hours before serving to ensure you get clean cuts.

Note that metal pie tins will cook quicker than glass or ceramic.

How to store pumpkin pie:

Store covered with plastic wrap or aluminum foil in the fridge for up to 3 to 4 days. The longer the pie is in the refrigerator, the softer the crust will grow. This pie doesn’t freeze well.

Try to top the pie with the whipped cream as close to serving as possible. The cream will “weep” the longer it sits on the pie, losing its airy volume.

How to make homemade whipped cream for pie:

Combine all the whipped cream ingredients in a large bowl. Make sure the cream is cold and the bowl is totally dry. Beat with an electric mixer fitted with the whisk attachment until soft peaks form.

I call for a tablespoon of bourbon in the whipped cream for this recipe but you can definitely leave it out. I just love how it complements the pumpkin. You can always add more ground cinnamon to the whipped cream too!