Marie Saba

From My Kitchen To Yours

We love a Classic Pumpkin Pie with a homemade crust on Thanksgiving. Soft and sweet, with plenty of pumpkin flavor, just the right blend of spices, and topped with lightly-sweetened vanilla whipped cream. There’s just nothing like it!

Fortunately, pumpkin pie is one of the easiest pies to make. (Yes, even the crust is easy. Check out this video if you need convincing.) With just a large bowl and something to stir with, you can whip up the filling in about 10 minutes or less. Even better, pumpkin pie is a great one to make ahead. To save some time on Thanksgiving, simply bake the pie one or two days in advance, cool completely, wrap in plastic and store in the refrigerator.

For this pumpkin pie, I recommend Libby’s 100% Pure Pumpkin. Although I once thought all cans of pumpkin were interchangeable, they are not. Some cans have a much higher water content, which can change the consistency of your pie filling. With higher water content, your pie will take longer to bake, which can then result in a burned crust. So stick with Libby’s if possible; otherwise, you can reduce the half-and-half by 1/4 cup to ensure a nice, thick, quick-cooking custard.

If you’re interested in decorating the pie with crust cut outs, check out my video here. The cut outs are so easy to make and are a great activity for the kids! You can bake them separately on a cookie sheet and then add them just before serving. Can’t wait to see how yours turns out!

Classic Pumpkin Pie

Ingredients

1 pie crust
3/4 cup light brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
2 large eggs
1 teaspoon vanilla
1 (15 oz.) can Libby’s 100% Pure Pumpkin
1 1/4 cup half and half

Instructions

Fit the pie crust into a 9-inch pie plate and create a decorative edge. Place pie plate and crust in the freezer while you make the filling.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together brown sugar, cinnamon, salt, ginger and cloves. Add eggs, vanilla, pumpkin, and half-and-half. Stir until well combined. Pour filling into chilled crust. Set pie plate on baking sheet and bake at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F. Bake for 40-50 minutes more, or until crust is golden and filling just barely wobbles. Cool pie for at least 2 hours before serving.

Make-Ahead Tip: Crust can be fitted into the pie plate and frozen up to 1 month in advance. Wrap twice in plastic wrap before freezing. Bake from frozen.

Make-Ahead Tip: Pie can be made up to 2 days in advance. Cool completely, wrap in plastic wrap, and store in the refrigerator until ready to serve.

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