Every item on this page was chosen by an editor from The Pioneer Woman. We may earn commission on some of the items you choose to buy. It's an indisputable fact that everyone needs a reliable pumpkin dessert recipe , whether planning for Thanksgiving or not. Pumpkin cheesecake and pumpkin trifle make impressive centerpieces, but a Thanksgiving dessert spread wouldn't quite feel complete without this traditional treat. This version results in the silkiest, creamiest filling, while maintaining a perfect, crisp pie crust . The only thing that could make this Thanksgiving pie better is a big dollop of vanilla whipped cream ! Is canned pumpkin better than fresh for pie? Homemade pumpkin puree tends to have a slightly better texture and flavor than the canned stuff, so if you're up for a weekend project, feel free to make your own! The process isn't difficult; it just takes some time. Canned pumpkin, however, is incredibly convenient and still makes for a scrumptious pie. What you use is all about personal preference! Does pumpkin pie need to be refrigerated? Yes, 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. 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. Leftover pumpkin pie will stay good for up to four days in the fridge. Can I use a store-bought pie crust? You definitely can. Nothing beats the butteriness and flakiness of a homemade pie crust , 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 par-bake my pumpkin pie crust? Yes, par-baking the crust, first with pie weights, then without, yields a crispier crust all around. Many pie recipes don't require par-baking the crust, such as the famous recipe on the can of Libby's pumpkin puree , but for this recipe, take it's worth the extra step. 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. How do you avoid cracks in pumpkin pie? Cracks in pumpkin pie are a sign that the pie was over-baked. To avoid cracks, keep a careful eye on the pie as it nears the end of bake time. It should still have a slight jiggle in the center when it's done. Remember that it'll continue to set up as it cools! What is the best pie plate for pumpkin pie? For this recipe, be sure to use a pie plate that is at least 1.5 inches deep, or else you’ll have too much pumpkin pie filling on your hands. 1 unbaked pie crust (store-bought or homemade ) 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 tsp. pumpkin pie spice

1 tsp. vanilla extract 1/2 tsp. kosher salt 2 large eggs plus 1 large egg yolk Whipped cream, to serve Step 1 For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Step 2 Preheat the oven to 400˚F. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Step 3 Bake the pie crust until the edges look dry and it just begins to take on a bit of color, 13 to 15 minutes. Remove the crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool.) Return the crust to the oven and bake just until the bottom of the crust appears dry, 4 to 6 minutes. Reduce the oven temperature to 350°F. Step 4 For the filling: In a medium bowl, whisk together the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined. Step 5 Pour the filling into the pie crust and place on a baking sheet. Bake until it is set around the edges and the center jiggles just slightly, 55 to 60 minutes. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. Step 1 For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Step 2 Preheat the oven to 400˚F. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Step 3 Bake the pie crust until the edges look dry and it just begins to take on a bit of color, 13 to 15 minutes. Remove the crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool.) Return the crust to the oven and bake just until the bottom of the crust appears dry, 4 to 6 minutes. Reduce the oven temperature to 350°F. Step 4 For the filling: In a medium bowl, whisk together the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined. Step 5 Pour the filling into the pie crust and place on a baking sheet. Bake until it is set around the edges and the center jiggles just slightly, 55 to 60 minutes. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. Tip: For the perfect slice, refrigerate the pie for two hours (up to 24 hours) before serving. Homemade Doughnuts That’ll Sweeten Your Day Chocolate Peanut Butter Fudge Brew Up These Delicious Coffee Desserts Apple Cider Doughnut Cake Cherry Chocolate Crisp It's Not Fall Until You Make One of These Desserts Kids Will Love Making These Fall Baking Projects The Top 10 Pioneer Woman Apple Recipes of All Time Sweet and Salty Caramel Desserts for Fall Comfort Food Recipes Grandma Always Made Best All the Warmly Spiced Desserts to Make with Apples Old-Fashioned Chocolate Pudding