Classic Pumpkin Pie Recipe (2024)

FAQs

What is most pumpkin pie filling made of? ›

Store-bought pumpkin pie mix (sometimes labeled "pumpkin pie filling") is a shortcut for making homemade pumpkin pie. It contains puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, and cloves. It also contains sugar and other chemical additives.

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

A staple of many Thanksgiving tables, the Libby's pumpkin pie recipe is a classic. It uses canned pure pumpkin puree and canned evaporated milk for creamy, consistent filling.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices.

Add a Layer. You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the pie—or that will improve the flavor of the pie. Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for.

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Can I leave pumpkin pie on the counter overnight to cool? ›

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

Pumpkin Puree Taste Comparison:

Fresh: Squashy/pumpkiny, subtle almost herbaceous flavor. Regular Canned: Deep, slightly intense unique flavor. Organic Canned: More similar to the fresh stuff than the regular canned, but with more flavor than homemade.

Pumpkin contains vitamins like A, C, and E, as well as minerals like iron and potassium. Feeding plain canned pumpkin gives a great boost to your dog's nutrition. Great for digestion. Due to its high soluble fiber content, pumpkin is very good for your dog's digestion.

But instead of those pumpkin varieties, Libby's grows a proprietary strain of tan-skinned Dickinson squash. And although Libby's does refer to its fruit as "pumpkin," in appearance, taste, and texture (not to mention species) it more closely resembles squash.

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling. You've already read our step-by-step guide to the flakiest, butteriest pie crust.

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

Never use pumpkin pie filling! It might contain toxic xylitol and the added spices can be problematic for your dog too. If you are making pumpkin treats, check all the ingredients for xylitol or other additives that could be harmful to your dog.