This easy Pioneer Woman Pumpkin Pie is a creamy and comforting dessert perfect for fall. Made with simple, common ingredients, it’s quick to prepare and delightful to serve at gatherings. The rich pumpkin filling and flaky crust create a delicious treat that everyone will love. Enjoy it warm with a dollop of whipped cream!
Ingredients Needed:
For the Crust:
- 1 unbaked pie crust (store-bought or homemade)
For the Filling:
- 1 (15 oz.) can pumpkin puree
- 1 1/4 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs plus 1 large egg yolk
To Serve:
- Whipped cream
How To Cook Pumpkin Pie:
- Prepare the Crust: Roll the pie dough into a 13-inch round on a lightly floured surface. Transfer to a 9-inch pie plate, tuck the edges under, and crimp them. Prick the surface with a fork, then refrigerate for 60 minutes or freeze for 30 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line the crust with parchment paper and fill it with baking weights or dried beans.
- Blind Bake the Crust: Bake for 13 to 15 minutes until the edges are dry and slightly colored. Carefully remove the parchment and weights, then return the crust to the oven for an additional 4 to 6 minutes until the bottom appears dry. Reduce the oven temperature to 350°F (175°C).
- Make the Filling: In a medium bowl, whisk together pumpkin puree, heavy cream, granulated sugar, brown sugar, pumpkin pie spice, vanilla, salt, eggs, and egg yolk until fully combined.
- Bake the Pie: Pour the filling into the prepared crust and place it on a baking sheet. Bake for 55 to 60 minutes, or until the edges are set and the center jiggles slightly. Cool completely on a wire rack.
- Serve: Serve your pumpkin pie immediately with whipped cream or refrigerate for later enjoyment.
Recipe Tips
- Chill the Crust: Always chill your pie crust before baking. This helps prevent it from shrinking and ensures a flaky texture.
- Check the Eggs: Use fresh eggs for the filling. They help create a rich, creamy consistency and improve the overall flavor.
- Don’t Overmix: When combining the filling ingredients, mix just until combined. Overmixing can make the filling too airy and cause cracks during baking.
- Use a Baking Sheet: Place the pie on a baking sheet before baking. This catches any spills and makes it easier to move in and out of the oven.
- Cool Properly: Let the pie cool completely on a wire rack before serving. This helps the filling set properly and enhances the flavors.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover pumpkin pie with plastic wrap or foil and put it in the fridge. It will stay good for 3 to 4 days.
- Freeze: Wrap leftover pumpkin pie tightly in plastic wrap or foil and put it in an airtight container. You can freeze pumpkin pie for up to 2 months. Thaw it in the fridge overnight before serving. This pie should not be reheated.
Nutrition Facts
Serving Size: 1 slice (1/8 of a 9″ pie, approximately 155g)
- Calories: 316
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 349mg
- Potassium: 288mg
- Total Carbohydrate: 41g
- Protein: 7g
Try More Pioneer Woman Recipes:
- Pioneer Woman Bartlesville Cream Pie
- Pioneer Woman Chuckwagon Brownies
- Pioneer Woman Orange Bars
- Pioneer Woman Boozy Berry Upside Down Cake
- Pioneer Woman Lemon Berry Icebox Cake
Pioneer Woman Pumpkin Pie
Description
This easy Pioneer Woman Pumpkin Pie is a creamy and comforting dessert perfect for fall. Made with simple, common ingredients, it’s quick to prepare and delightful to serve at gatherings. The rich pumpkin filling and flaky crust create a delicious treat that everyone will love. Enjoy it warm with a dollop of whipped cream!
Ingredients
For the Crust:
For the Filling:
To Serve:
Instructions
- Prepare the Crust: Roll the pie dough into a 13-inch round on a lightly floured surface. Transfer to a 9-inch pie plate, tuck the edges under, and crimp them. Prick the surface with a fork, then refrigerate for 60 minutes or freeze for 30 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line the crust with parchment paper and fill it with baking weights or dried beans.
- Blind Bake the Crust: Bake for 13 to 15 minutes until the edges are dry and slightly colored. Carefully remove the parchment and weights, then return the crust to the oven for an additional 4 to 6 minutes until the bottom appears dry. Reduce the oven temperature to 350°F (175°C).
- Make the Filling: In a medium bowl, whisk together pumpkin puree, heavy cream, granulated sugar, brown sugar, pumpkin pie spice, vanilla, salt, eggs, and egg yolk until fully combined.
- Bake the Pie: Pour the filling into the prepared crust and place it on a baking sheet. Bake for 55 to 60 minutes, or until the edges are set and the center jiggles slightly. Cool completely on a wire rack.
- Serve: Serve your pumpkin pie immediately with whipped cream or refrigerate for later enjoyment.
Notes
- Chill the Crust: Always chill your pie crust before baking. This helps prevent it from shrinking and ensures a flaky texture.
- Check the Eggs: Use fresh eggs for the filling. They help create a rich, creamy consistency and improve the overall flavor.
- Don’t Overmix: When combining the filling ingredients, mix just until combined. Overmixing can make the filling too airy and cause cracks during baking.
- Use a Baking Sheet: Place the pie on a baking sheet before baking. This catches any spills and makes it easier to move in and out of the oven.
- Cool Properly: Let the pie cool completely on a wire rack before serving. This helps the filling set properly and enhances the flavors.
Pioneer Woman Pumpkin Pie