This classic Pumpkin Pie recipe is made using half and half instead of evaporated milk. It makes an incredibly creamy pumpkin custard that is perfectly spiced to bring out the delicious pumpkin flavor. I think you will agree that this truly is the best pumpkin pie recipe out there!
Why You Will Love This Recipe
- Creamy custard: This pie is made without canned evaporated milk! Half and half is slightly thicker than canned milk, and it makes an amazing custard that is even creamier than traditional pumpkin pie!
- No electric mixer needed: Whisk all of the ingredients in one bowl! It takes just a couple of minutes to make, then it is ready to bake. Hardly any mess. It's so easy!
- Can be made in advance: Bake your pie a day or two in advance and store it in the refrigerator until ready to serve. This works so well for Thanksgiving Day, as it frees up your own for the turkey!
Here are a few other classic holiday pies that I love to serve on my Thanksgiving table:
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Pumpkin - If you are using canned pumpkin then be sure it is pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned and you want plain pumpkin. You can also use 1 ¾ cup of cooked and pureed fresh pumpkin instead of canned.
Brown Sugar - Brown sugar adds rich flavor and sweetness, without it being overly sweet. An equal amount of granulated sugar can also be substituted.
Half and Half - Using half and half makes a creamy custard filling without the need for evaporated milk. If you do not have half and half then make your own by mixing half a cup of heavy cream with half a cup of whole milk, or just use 1 cup of regular milk (it will be a little less creamy, but still delicious). For a dairy-free pie, substitute your favorite dairy-free half and half, coconut milk, or almond milk.
Cornstarch - This thickens the custard and helps it to set properly.
Spices - This combination of spices makes a truly spectacular pie! If you are substituting pumpkin pie spice then use 1 teaspoon of pumpkin spice plus ¼ teaspoon of ground cinnamon.
Pie Dough - You can use a homemade pie crust, like my favorite flaky vodka pie dough recipe, or keep it easy with store-bought refrigerated pie dough.
Step One: Blind Bake Crust
- Blind baking the crust is a method of par-baking. It cooks the crust just enough to prevent the bottom from being soggy. Then the crust will finish cooking along with the pumpkin custard.
- Press the dough into a pie pan.
- Line the crust with parchment paper then fill it with pie weights or dry beans.
- Bake at 425°F (220°C) for about 10 minutes, until the edges brown. Then remove the parchment and weights and bake an additional 5 minutes, or until the bottom just starts to brown.
Step Two: Prepare Pumpkin Filling
- Place all of the filling ingredients into a large bowl.
- Whisk until completely smooth. Be sure that the eggs are fully incorporated with the other ingredients.
- Pour the filling into the prepared pie shell.
Step Three: Bake
- Cover the edge of the crust with a pie shield or aluminum foil so that the crust does not burn.
- Bake at 350°F (177°C) for 50-60 minutes.
- Insert a table knife into the center of the pie to check doneness. If the knife comes out clean then the pie is thoroughly cooked.
Step Four: Cool
- Let the pie cool at room temperature for about 2 hours.
- Then cover with plastic wrap and store in the refrigerator until ready to serve.
- Top each slice with whipped cream when serving.
How to Make Homemade Pumpkin Puree
If you want to avoid canned ingredients completely then follow these instructions to make your own pumpkin puree for a 100% from-scratch homemade pumpkin pie recipe!
- Slice a sugar pumpkin or baking pumpkin in half and scoop out the seeds.
- Rub the pumpkin with oil and place cut-side-down on a baking sheet.
- Bake at 275°F (140°C) for about 75 minutes. The flesh around the stem should be tender when tested with a knife or toothpick.
- Remove from the oven and cool. Then scoop out the flesh into your food processor and run it until the pumpkin is completely smooth.
- Transfer the pumpkin puree to a large sieve or colander and let sit for at least 2 hours so that the excess moisture drains off. This is an important step so that you do not have a watery pie!
- If you are using freshly prepared pumpkin then be sure to process it until it is completely smooth. Otherwise, the custard may be stringy.
- If the custard is pulling from the sides or cracking then your dish is overbaked. Remove from the oven immediately to prevent further overbaking.
Pumpkin pie should be stored in the refrigerator. Cover it tightly with plastic wrap and refrigerate for up to 4 days.
Yes, custard pies like pumpkin and sweet potato pie can be frozen. Cool the pie completely and then wrap it in several layers of plastic wrap. Store it in the freezer for up to one month. To thaw, place n the refrigerator overnight.
Yes, it's easy to make mini pies! Spray a muffin pan with nonstick spray. Then cut pie dough into eighteen 4-inch circles and press them into the muffin cups. Divide the batter evenly among the pie cups. Bake at 350°F (177°C) for 30-35 minutes.
Take a look at the web story for this recipe.
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Pumpkin PieRecipe by:
- 15 ounces pumpkin puree
- 1 cup half and half (237 ml)
- ¾ cup packed light brown sugar (157 grams)
- 2 eggs
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pie crust unbaked
- Preheat the oven to 425°F (220°C). Press your dough into a pie plate and crimp the edges. Line with aluminum foil or a parchment paper circle and fill the pie shell with pie weights.1 pie crust
- Bake for 12-15 minutes, or until the edges of the crust begin to brown. Remove the crust from the oven. then remove the liner and weights. Reduce the oven temperature to 350°F (177°C) and cook for an additional 5 minutes.
- Place all of the pie ingredients (except for the crust) into a large bowl. Whisk until smooth, then pour the custard filling into the prepared pie shell.15 ounces pumpkin puree, 1 cup half and half, ¾ cup packed light brown sugar, 2 eggs, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Bake the pie for an additional 50-60 minutes, or until the custard is set. The center may still be slightly jiggly. Insert a knife into the center of the pie to check doneness. If it is fully cooked then the knife will be clean.
- Remove from the oven and cool at room temperature for 1-2 hours, then place in the refrigerator to cool completely.
- Cover tightly and store in the refrigerator for up to 4 days.
- The pie can also be frozen for a month.
- Dairy-free half and half or any dairy-free milk can be substituted for the half and half. You can also make your own half and half using ½ heavy cream and ½ whole milk.
- 1 teaspoon of pumpkin spice seasoning + ½ teaspoon of ground cinnamon can be used instead of the individual spices.
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