Perfect Homemade Pumpkin Pie

5 from 4 votes

A perfect, homemade pumpkin pie recipe for Thanksgiving. Creamy, flavorful and perfectly cooked. Everything a pumpkin pie should be.

Prep Time50

Cook Time1 5

Cool Time2

Total Time1 55

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pie

Servings:

Calories: 270kcal

Author: Kelly Anthony

Ingredients

1 pastry disk of TAK’s Perfect Pie Crust
⅔ cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon fine sea salt
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon cloves
3 large eggs plus 2 yolks room temperature
1 (15-ounce) can of pumpkin puree
1 cup half and half room temperature
1 teaspoon pure vanilla extract
2 tablespoons light corn syrup

Instructions

Place rack in lower third of the oven, and ready a greased 9” pie dish and preheat the oven to 400°.
Roll out the pie dough into a 13” circle, and transfer to the pie dish. Crimp the edges and refrigerate for 30 minutes, or until firm.
To blind bake the pie shell, remove from the refrigerator, and carefully line the pie shell with aluminum foil, and press against the surface of the pie dough. Be sure to cover the edges. Add the pie weights or dried beans, and bake for 20 minutes. Transfer to a wire rack.
Reduce the oven temperature to 350° and move the rack to the center of the oven.
Once your pie shell comes out of the oven, immediately begin on the filling. In a small mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger nutmeg, and cloves. Set aside.
In large mixing bowl, whisk the eggs and yolks until slightly beaten. Whisk in the pumpkin puree, half and half and vanilla. Lastly, whisk in the corn syrup. Slowly begin incorporating the sugar and spice mixture into the pumpkin mixture, whisking constantly.
Have ready a pie shield or strips of aluminum foil, and see note below.
Pour the custard into the pie shell, and bake for 45 minutes. After about 30 minutes of baking, you will likely need to add the pie shield or foil strips so that the crust does not overcook.
The pie is ready when the internal temperature (best gauged using an instant-read thermometer) reaches between 165-175°. If judging by appearances, the edges should be slightly souffléd, while the center should have some jiggle to it when nudged.
Remove pie from the oven and allow to set at room temperature until completely cooled, 2-3 hours. Transfer to the refrigerator until ready to serve.

Notes

Depending on how deep your pie dish is, the filling may make more than you need. The filling should sit about a ½" below the top of the crust.

The pie will need at least 2-3 hours to properly set after it has finished cooking.

Nutrition