It Isn't the Fall Season Without a Slice of Pumpkin Pie


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It's an indisputable fact that everyone needs a reliable , whether planning for Thanksgiving or not.  and make impressive centerpieces, but a  spread wouldn't quite feel complete without this traditional treat. It's just as important as the roasted turkey and dressing! This version results in the silkiest, creamiest filling, while keeping a perfect . And if you run out of , you can easily mix up your own with the contents of your spice cabinet. Serve slices of this


 with  for the ultimate finish on Thanksgiving!

Can I make pumpkin pie ahead of time?

Sure can! Pumpkin pie is a great make-ahead dessert. You can bake it 1 to 2 days in advance, wrap it well in plastic wrap, and store it in the fridge. If you plan to top pieces with dollops of whipped cream, wait to make the whipped cream until just before serving. Whipped cream is prone to deflating the longer it sits.

Can I use a store-bought pie crust?

You definitely can. Nothing beats the butteriness and flakiness of a , but when you're in a pinch, store-bought refrigerated crust will work. Just remember to pull it out of the fridge about 15 minutes before you unroll it out. If it's too cold, it'll tear. 


Should I pre-bake my pumpkin pie crust?

Many don't require parbaking the crust, such as the famous recipe on the can of . However, like a or , we found that pre-baking the crust, first with pie weights, then without, yielded a crispier crust all around. The flaky crust made the perfect compliment to the dreamy pumpkin custard-like filling. 

Does pumpkin pie need to be refrigerated?

Pies containing eggs and dairy products (like milk or cream) should always be stored in the refrigerator. As soon as the pumpkin pie cools completely, cover it with plastic wrap and refrigerate it until it is time to serve.  


How do I tell if my pumpkin pie is done?

In most cases, the jiggle test is the best way to see if a pumpkin pie has finished baking. Near the end of the bake time, put on a pair of oven mitts and give the pie plate a very gentle shake. A finished pumpkin pie should have set, puffed edges and jiggle slightly in the center (and there should not be a big, liquid-y movement). At this point, remove the pie from the oven and place it on a wire rack to cool. If a crack forms in the top of the pie, it means it has baked too long. Next time, take it out of the oven a bit sooner.

What is the best pie plate for pumpkin pie?

For this recipe, be sure to use a that is at least 1.5 inches deep, or else you’ll have too much pumpkin pie filling on your hands.