Go Back
–+ servings
a pumpkin pie in a glass pan with leaf cut outs of crust
Print

The Best Pumpkin Pie

This best pumpkin pie recipe will become a family favorite right after the first bite. Not only great tasting this pumpkin pie brings a holiday charm to the table.
Course Dessert
Cuisine American
Keyword best pumpkin pie, pumpkin pie, thanksgiving dessert
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 318kcal
Author Glitter and Graze

Ingredients

  • 1 14 oz can pumpkin pie filling
  • 1 package 2 premade pie crust
  • 2 large eggs
  • 1 5 oz can evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup sugar
  • 1 TSP cinnamon
  • 1 TSP vanilla
  • 1/2 TSP ginger
  • 1/2 TSP nutmeg
  • 1/2 TSP salt
  • 1/4 TSP cloves

Egg Wash

  • 1 egg
  • 1 TBSP milk

Instructions

  • Preheat oven to 425 degrees
  • Roll out premade pie crust and cut out leaf shapes on the edge of pie crust only pressing cutter down on the outside of crust
  • Put pie crust in a glass round 9.5 inch dish (not greased) and poke holes with a fork halfway through the crust
  • Mix together all other pie ingredients in a mixing bowl and pour on to pie crust in pan
  • Cook for 15 minutes add pie crust cover and then reduce heat to 350 degrees and cook for 45-50 minutes.
  • Cut out pie crust pieces from he 2nd pie crust piece and place on a grease baking pan and brush with egg wash mixture and cook for 12-15 minutes or until pieces are golden brown
  • Test the middle of the pie by sticking a knife or toothpick in the center of the pie to check if it comes out almost clean.
  • You can also check it by trying to jiggle the pie and making sure only the middle has a little jiggle
  • Let it cool on a cooling rack for 2 hours before cutting
  • Add pieces of pie crust leaves where ever you seem fit.

Video

Notes

  • Be sure to give yourself enough time to set out your pie crust before working with it. If frozen it says 60-90 minutes setting out
  • No need to grease your pie pan if using glass
  • I highly suggest in getting a pie crust cover. This makes it so much easier to protect your pie crust from burning. You can used foil to make a round layer over the crust, but this becomes time consuming
  • Do make sure to watch the leaf pie crust pieces as they cook because they can start to burn easily
  • Always let your pie cool at least 2 hours before cutting into. You don't want to mess up the form of the pie
  • I find it best to make the pie a day before so it has ample time to cool and you don't have to worry about it cooling in time
  • Your extra pie crust pieces just set them on the pie wherever you seem fit. Decorate the whole pie for a pretty display and put some extra pieces on each cut piece of pie

Nutrition

Serving: 1Slice | Calories: 318kcal | Carbohydrates: 50g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 414mg | Potassium: 252mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4600IU | Vitamin C: 2.7mg | Calcium: 148mg | Iron: 1.5mg