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Love this recipe!! Definitely prefer cooking the pumpkin yourself then using canned pumpkin! Just my opinion, the flavours of the pie are much richer
I’d like to make this, but I want to substitute the spices for pumpkin spice. I’m a bit lost as to what the ratio would be, would you have any idea? Thanks so much for your time!
Hi, Joanna! If you want to swap all of the spices for pumpkin spice, then I’d use 3 teaspoons total. Enjoy!
I’ve made this recipe twice, both with canned and real pumpkin pure, and both time was a hit! All my friends loved it. It’s definitely a keeper!
Hi Sandracristina, I’m so glad you and your friends liked it!
I have been using this recipe now for YEARS! it is THE BEST (and I now use the spices as a chai mix!) … BUT do you have a “magic” pie plate?? I use the Kroger brand deep dish (tastes SO MUCH like homemade!) and I have to use 2 shells! LOL
I can’t tell you how much I love this recipe!
Hi Rachel, I’m so glad you like the pie! I use a standard 9-inch pyrex pie plate to make this pie. The filling goes almost all the way to the top so I flute the edges of my homemade pie crust dough high so it can hold it.
I think if you are using a pre-made pie crust, even when they are deep dish, they aren’t as deep as a homemade crust, which is why you have enough filling for 2 pies.
Delicious! And very easy even for someone who hasn’t baked in a decade.
I picked 2 recipes online so I’d be sure to get a good pie on Christmas and this one wins! Perfect pie filling. Just has a great flavour and the right amount of sweetness. Baking directions easy to follow too. Thanks!
I made this for our Thanksgiving dinner in Canada and everyone loved it! It made 2 pies as I used tenderflake deep dish premade crusts. I’m making again for both Christmas dinners (my parents and my husbands parents) and was wondering if I can bake them as directed, let them cool and freeze them until the day of?
Hi, Jessica! Yes! You can freeze this pie for up to a month. The instructions are in the headnotes. To recap: “To freeze, let the pie cool completely to room temperature. Then wrap it with a few layers of plastic wrap, and then a layer or two of aluminum foil. Wrap it tightly so that the air touching the pie is minimal. To defrost, let the pie defrost slowly, for several hours or overnight in the refrigerator.”
I Made it exactly like the recipe. I did have to leave it in about 15 minutes longer for it to fully cook in the middle. It was wonderful! Everyone loved it and it was devoured. I will definitely make this again.
Thanks so much Elise for the delicious recipes – for the fantastic tasting pie crust (like a shortbread taste) and the pumpkin pie filling. Love the spices. Especially the cardomon and lemon zest.
If people can be patient, here are some modifications . Added a sprinkling of pumpkin pie spice to include a bit of allspice. Sweetened with coconut sugar and a bit of Truvia blend (stevia and sugar) to taste. Also cooked a 1/2 cup or so of frozen butternut squash, strained it and pureed to make up the total amount of pumpkin squash to 16 oz. – thank you for the hint on that. Had only 3/4 cup whipping cream, so substituted almond milk and so total liquid was about 1 1/4 cups. Added 3 teaspoons arrowroot powder to ensure the filling would bake more firm. Arrowroot powder can be found at your natural health store – it is great to use as a thickener instead of cornstarch.
Crust was fantastic – did not have sour cream, so substituted with a blend of 1/4 cup Skyr (a thick Norway-type yogurt) and a couple teaspoons whipping cream. To save some time (from pushing the butter into the flour), I put the dry ingredients in my mini Cuisinart chopper and blended the butter and coconut oil just until crumbs formed. Then emptied into a large bowl, and added a bit of whipping cream to the dough while stirring with fork so that the disc of dough formed. To save a bit of time, wrapped the disc of dough in plastic wrap and placed it for about 15 min in the freezer. Crust was perfect to roll out, and it fit so well into my large Pyrex, deep dish pie pan. Fantastic flavors !
For the whipping cream, I usually dissolve about a 1/2 teaspoon gelatin in cold water, then heat gently to dissolve. Then whip the cream until peaks almost form. Stop the mixer, and add 1 teaspoon real maple syrup, and 1/4 teaspoon vanilla. Then while whipping the cream, slowly pour the cooled gelatin liquid over the beaters. This ensures you have a stable cream that can be stored in the fridge for future topping.
Elise, I would give these recipes one a 10 star rating if there were extra stars ! Thank you and have a Merry Christmas !
I want to try this. Sounds amazingly. I’m using ready to roll pastry…. do I need to blind bake it do you think?
Hi Kate, I don’t usually blind bake the crust for this pie, but you could if you wanted to. Follow these instructions for blind baking, and if you are using the sour cream crust, make sure you make the edges extra high.
I couldn’t find my regular recipe this year, so I sifted through Pinterest looking for something similar. I’m so glad I found this one and I’ll be using it every year from now on! My pies always split before, which didn’t bother me, but this year they didn’t – even when my timer broke and I burned the first batch! The texture of this year’s pie was dreamy. And the recipe was so simple that when my first batch burned, I was able to make the second batch completely from memory. My guests raved about the pie! Thanks for this!
This recipe is very close to my grandmother’s recipe but better. I followed this recipe using fresh roasted pumpkin & evaporated milk (personal preference). This is the best pumpkin pie I’ve ever eaten. The crust was a vodka pie crust that’s rich, flaky & a perfect compliment to the filling. It baked for a total of an hour and a toothpick came out mostly dry with a couple small, moist crumbs. It was not overdone. The pie held its shape & was light and fluffy with wonderful flavors. It got rave reviews at Thanksgiving. This is the only pumpkin pie I’ll ever make. (Threw out the other recipes.)
I followed the instructions exactly, made sure it was the right temp before pulling it out, and when it came out and after cooling when I tried to cut it the entire thing fell apart. The crust was soggy on the sides and bottom, and there was liquid in the bottom of the pie pan. This was the only dessert my family had planned for Thanksgiving, I told everyone I’d take care of it, it’s completely inedible, and now I’m crying on Thanksgiving because I let my whole family down and it’s too late to go out and get another pie because all the stores are closed. I’m really upset.
This was amazing! I left out the white sugar, roasted my own pumpkin, and made the short crust pastry (I’m an American living in Ireland and cans of pumpkin purée and ready made pie shells are still pipe dreams). The blend of spices is perfect. On point!
I made this and the thermometer read 175+ but it came out very wet. Which is the proper indicator that the pie is done? Should I bake until it doesnt come out super dirty? I will also mention the filling overflowed a bit over my crust so maybe it was just too deep?
Hi, Catherine! I think you should trust your instincts here and continue baking your pie until a knife tip inserted in the center comes should come out wet but relatively clean, and the center of the pie should still be a little bit jiggly. The top should also be puffed like in the picture! Good luck!
I am the domestic spouse, a 28 year old husband of a working wife who appreciates my culinary skills greatly. I take after my grandmother, and since she passed away I have also taken over hosting thanksgiving, my favorite holiday. For the past few years, I have been using this pie recipe, (yes, even roasting the gourds a few times) and I will NEVER make another. I never expected how much I would LOVE cardamom in a pumpkin pie. Thanks so much for making it a hit these last few years. If you’re deciding on a pie recipe, THIS IS THE ONE.
Traditional or deep dish pie crust?
Hi LeAnne, if you are buying a frozen pie crust, I would look for a deep dish one. Also check out our review of store-bought pie crusts here: https://www.simplyrecipes.com/review_of_store_bought_pie_crusts/ If you are making the crust from scratch, a typical pie pan is already deep dish.
i have this almost exact recipe from a friend from YEARS AGO… on difference is mine has NO MILK in it.. I have not made it in many many years. so i do not know if it was accidently omitted when i wrote recipe , or if that’s the way it is suppose to be.. Everything else is exactly the same.
So since i have 2 pumpkins and i planned on making a few pies anyway, i am going to make 2 pies to start… compare them.. Then the remaining ones will be made with the recipe that was best.. unless when i prepare it without any milk.and .it seems to be the wrong consistency i will just add the milk and bake away, I REMEMBER THIS BEING A
GREAT RECIPE !
By the way i use good old fashion pumpkins leftover from halloween, and i also roast the seeds .
When you use a frozen crust, do you pre-bake it? Or just throw it in there frozen?
Hi Mary, Personally, I just use it frozen. You can pre-bake if you want, I just don’t see a need for it for my taste.
If it is still frozen when the filling is ready, that is how I use it. If it’s thawed I use it like that. Why work harder if you don’t need to.
I also multiplied it doubled + 1/2. It made 4 pies & baked pudding in a small bread pan.