Pumpkin Pie

5 from 1 vote

This is our go-to Pumpkin Pie with a buttery crust and a few secret ingredients that take it to the next level! Simple, rich, and a total fall classic.

Prep Time25

Cook Time1 10

Chilling Time4

Total Time5 35

Course: Dessert

Cuisine: American, Vegetarian

Keyword: pumpkin pie, pumpkin pie recipe

Servings: slices

Author: Chelsea Lords

Cost: $8.93

Equipment

deep-dish glass pie pan 9 or 9-1/2-inch by 1.75 or 2-inch
Hand mixer or stand mixer with whisk attachment

Ingredients

1 pie crust homemade or store-bought, see note 1
1 (15-ounce) can pumpkin see note 2
1 (8-ounce) package mascarpone cheese see note 3
3 large eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice see note 4
1/2 teaspoon salt
3 cups powdered sugar
1/2 cup heavy whipping cream
1 tablespoon milk optional
1 large egg optional
Maple whipped cream optional, for serving, see note 4

US - Metric

Instructions

Place prepared pie crust into a pie pan and optionally crimp edges or press down edges with the tines of a fork. If desired, whisk together milk and 1 egg, then brush over the edges of the pie crust. Place crust in freezer while preparing filling.
Preheat oven to 425℉. Position rack in the middle of oven.
In a very large bowl, add pumpkin and mascarpone cheese. Beat with a hand mixer (or in a stand mixer with whisk attachment) on low speed until combined. Add eggs one at a time, beating after each addition. Add in vanilla, cinnamon, pumpkin pie spice, salt, and powdered sugar. Beat on low speed until smooth and combined. Add heavy cream and mix until smooth.
Pour filling into the prepared crust, leaving the pie about 3/4 full (see note 5). Place pie on a baking sheet and bake for 15 minutes, then reduce heat to 350°F and bake for 45–55 minutes until the center jiggles slightly but isn’t liquid. If crust browns too much, cover the edges with a pie crust shield or foil. Check for doneness at 45, 50, 55, etc. minutes until finished. A toothpick inserted should come out clean but moist (if there is batter clinging to the toothpick, keep cooking).
Remove from oven and let cool completely at room temperature. Transfer to fridge, uncovered, and chill for 4–6 hours. For clean slices, heat a sharp knife under hot water, wipe dry, slice pie, and repeat. Serve with vanilla ice cream or whipped cream—maple whipped cream is my favorite! (See note 4.)

Notes

Note 1: Check out these instructions for how to make your own pie crust!

Note 2: Good-quality canned pumpkin (like Libby’s®) contains cooked pumpkin and nothing else. We don’t want watered-down or spice-filled pumpkin for this recipe (don’t use pumpkin pie filling).

Note 3: If you aren’t familiar with mascarpone cheese, it’s similar to cream cheese but uses a base of whole cream rather than milk (so you know this is going to be good!). It’s a fresh cheese and can usually be found in one of three places in the grocery store: the deli counter, the dairy section (near the cream cheese, sour cream, etc.), or the specialty foods section (near fancier cheeses like brie). If you have a grocery store app, I recommend using that to quickly locate it in your specific store.

Note 4: By using a pumpkin pie spice blend, we can greatly cut down on added spices. Or, make a big batch of homemade pumpkin pie spice and use it in this and other recipes! Alternatively, use 2 teaspoon cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

Note 4: To make maple whipped cream, add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment. Whisk on high for 1–2 minutes or until starting to thicken. While whipping (at medium speed), gradually drizzle in 3-1/2 tablespoons pure maple syrup. Add a tiny pinch of salt and 1 teaspoon pure vanilla extract. Increase speed to high and continue to whisk until soft peaks form. Spoon on a pumpkin pie slice and enjoy!

Note 5: If using a smaller pie pan, you may not use all of the filling—the pan should be about 3/4 full. (You can save leftovers to make miniature pumpkin pies). I use all the filling using in this pie tin.

Storage: To store safely, wait for the pumpkin pie to fully cool, wrap tightly in plastic wrap, and store in the fridge for 2–4 days. To freeze, check out this resource on how to properly package, freeze, and thaw your pie.

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