Rating: 3.5 stars
362 Ratings
  • 5 star values: 64
  • 4 star values: 125
  • 3 star values: 109
  • 2 star values: 55
  • 1 star values: 9

Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.

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Ingredients

For Pie
For Whipped Cream

Directions

Instructions Checklist
  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.

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  • Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.

  • In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.

  • Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.

Cook's Notes

When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.

Reviews (15)

362 Ratings
  • 5 star values: 64
  • 4 star values: 125
  • 3 star values: 109
  • 2 star values: 55
  • 1 star values: 9
Rating: Unrated
11/25/2014
This is the one I was looking for. I’m a pumpkin aholic, and have tried quite a few pumpkin pie recipes that were so disappointing. My Only change was to cook for 40 minutes in lieu of 1 hr. (for my oven). I really like a “creamy” pie, in lieu of dense which is why I steer away from sweetented condensed milk or cream cheese pumpkin pie recipes. Yum, I could eat this entire pie myself. Particularly still warm from the oven with that maple whipped cream!
Rating: Unrated
11/26/2013
This recipe doesn't include the temperature for baking the pie. Is it the same as the crust temperature, 350 degrees?
Rating: Unrated
11/08/2013
love love love your pie crust and pie recipes
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Rating: Unrated
10/11/2012
I adore this recipe and it's officially the only one we use. We are planning to bake mini versions of it in tart pans for our groom's cake at our wedding in only a couple weeks. Anyways, wondering if anyone has had experience doubling/tripling the recipe? I just want to be sure it will be just as delicious...or if there is anything we should do differently?! Thanks!
Rating: Unrated
01/12/2012
I made this with real pumpkins. I baked 2 small sugar pumpkins, removed peel, then puree. I measured out about 15 ounces to replace the can pumpkin. It turned out great!
Rating: Unrated
11/26/2011
BTW I'm only 13!! ☺☻§☺☻
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Rating: Unrated
11/26/2011
I baked this pie and it was golden-brown!! It tasted as if I went to bye it! It is DELICIOUS!!☺☻§☻☺
Rating: 5 stars
11/05/2011
I made this pie last week and it was delicious and so easy. I used a frozen 9" pie crust and let it defrost for 20 minutes before filling it with the filling. Then I cooked it for 60 minutes as per directions, and it turned out just right. I only used 3/4 cup half-and-half, and that was just right, too. Any more than that seemed like too much. When you make the filling, it will look a little watery, but don't worry because it sets great! I didn't make the whipped cream & didn't miss it.
Rating: 5 stars
11/01/2011
This is a GREAT pumpkin pie!! Mild and creamy...so good! The maple in the whipped cream is a nice subtle touch.
Rating: Unrated
10/31/2011
I love this! I just add a tablespoon or two of molasses to the filling mixture->yum!
Rating: 5 stars
10/10/2011
Rouma: Hlf and hlf is found in the section of the grocery you'd buy cream. It's half cream, half milk. This recipe is AMAZING... mmmm worth making for sure!
Rating: Unrated
01/03/2010
i don't know what do you mean by half and half??
Rating: Unrated
11/22/2008
I have made this pie several times with pumpkin puree and have had no problems. It is a wonderful recipe. It's the only one I use!
Rating: Unrated
08/15/2008
can you use pumpkin puree instead of the can pumpkin?
Rating: Unrated
11/25/2007
This was the BEST pumpkin pie ever!! Definantly use again.