Our pumpkin pie is always a hit with everyone who eats it. The smooth custard is packed with all the wonderful pumpkin pie spices and it’s not too sweet so all the flavors really shine through. The whole wheat crust gives it an extra depth of flavor.
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Ingredients and Substitutions
- Canned pumpkin: We use canned pumpkin puree. You can also use fresh baked pumpkin as long as it is the same consistency as canned pumpkin.
- Sugar: We use organic granulated cane sugar.
- Spices: We use cinnamon, ginger, allspice and nutmeg.
- Salt
- Eggs
- Half and half: We use half and half instead of evaporated milk. Although you can use evaporated milk.
See recipe card for quantities.
Variations
- Sometimes we make the filling and bake it without a crust. We call it pumpkin pudding, a favorite of our late grandma, who was the pumpkin pie queen!
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Prepare the pie crust recipe.
Step 2: Stir the pumpkin, sugar, spices and salt together.
Step 3: Add the eggs and mix until well combined.
Step 4: Stir in the half and half.
Step 5: Pour into the crust.
Step 6: Bake at 350° for 55-65 minutes or until the center is set. You can poke a butter knife into the center of the pie, if it comes out clean it is done.
Serving Suggestions
We always serve pumpkin pie with whipped cream on top. When we make pumpkin pie, or any other pie we will eat the leftovers for breakfast with coffee.
Storage
Store covered in the refrigerator for up to 1 week.
How to Freeze
Cool the pie completely, then wrap as tight as possible in a few layers of plastic wrap. Then wrap with foil or place into an airtight freezer bag.
To thaw, unwrap the pie then cover loosely and thaw in the refrigerator overnight. Serve cold, room temperature or you can warm it in the oven to serve warm.
Tips From Our Kitchen
Always stir the spices into the pumpkin first for optimal distribution. If you stir them in after you add the liquid they like to clump up and won’t distribute evenly.
Related Recipes
📖 Recipe
Pumpkin Pie with Whole Wheat Crust
Ingredients
- 1 recipe whole wheat pie crust
- 15 ounces (425 g) canned pumpkin purée
- ½ cup (105 g) granulated cane sugar
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 2 large eggs
- ¾ cup (180 g) half and half
Instructions
- Preheat oven to 350°F
- Prepare the whole wheat pie crust. Recipe here.
- In a large mixing bowl add 15 ounces (425 g) canned pumpkin purée, ½ cup (105 g) granulated cane sugar, 2 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ¼ teaspoon ground nutmeg, and ¼ teaspoon sea salt. Stir until well combined.
- Add 2 large eggs and stir well to combine.
- Add ¾ cup (180 g) half and half and mix until smooth and well combined.
- Pour into the prepared crust. Bake at 350° for 55-65 minutes or until the center is set. You can also poke the center with a butter knife, if it comes out clean it is done. Let cool completely before serving for optimal flavor.
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!