Classic Pumpkin Pie

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This post is sponsored by Pacific Foods

 

Our favorite, fool proof, Classic Pumpkin Pie Recipe ohsweetbasil.com

 

Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie? In fact, I’m pretty sure a song about pie would not only be awesome but certainly the most delicious song ever. Our classic pumpkin pie uses Pacific Foods Pumpkin Puree and is a must make every Thanksgiving.

 

Our favorite, fool proof, Classic Pumpkin Pie Recipe ohsweetbasil.com

 

I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.)I also believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well and Mom’s Lemon Meringue Pie. 

 

Our favorite, fool proof, Classic Pumpkin Pie Recipe ohsweetbasil.com

 

Thanksgiving has always been one of my favorite holidays. As a kid we always celebrated with more people than even fit into a house. Seriously, I remember going to my grandpa’s house in Le Grande, Oregon and all of the cousins, aunts and uncles would pile into the house, set up tables and chairs in every nook and cranny and still some of us kids would end up parking it on the floor somewhere because there just wasn’t enough room for so many people.

 

Our favorite, fool proof, Classic Pumpkin Pie Recipe ohsweetbasil.com

 

If we didn’t travel then we would have as much family at our house in Vancouver, Washington as possible and then Dad would make sure that everyone at church had a place to go and often we would end up with a few extra families that had nowhere to go. It was awesome! The cousins ran around playing, everyone was snacking and finally we had a prayer and “dinner” which usually happened mid afternoon so it wasn’t dinner at all.

 

Our favorite, fool proof, Classic Pumpkin Pie Recipe ohsweetbasil.com

 

Then we would clean up (always paper products as dishes for that many people would have been insane), the ladies and kids would do fun Christmas crafts, the men would sleep or watch football and then pie for all!

 

Our favorite, fool proof, Classic Pumpkin Pie Recipe ohsweetbasil.com

 

And my favorite part? Well, the pie of course, but I actually loved the next day even more. We would be lazy and watch movies all day, snacking on leftovers and making turkey sandwiches on rolls. I love those sandwiches more than the actual dinner! Most importantly it had been a time to be together, no matter who we were. Everyone always had a place to go, which I’ll be honest has been a little hard living where we live. Most people have lived here their whole lives and have so much family that they make their own plans and stick closely with their fam. If you aren’t from here and aren’t going anywhere it kind of feels lonely now. It’s not the holiday I grew up with, but it has taught me that I must be like Dad, always reach out and see if anyone else is alone instead of only focusing on my family. But, we do have pie, and pie makes everything ok.

 

And don’t forget, when you share what you’re eating on social media make sure you tag #NourishEveryBody for the Nourish Every Body campaign that Pacific Foods is doing to donate a meal each time they see your hashtag!

 

Can Pumpkin Pie Be Frozen?

Pumpkin pie should be completely cooled, and then wrapped tightly.

Place pumpkin pie in the freezer for up to 1 month.

To serve, remove from the freezer and let sit in the refrigerator of 10-12 hours before you serve it.

 

Can Pumpkin Pie Be Kept at Room Temperature?

Pumpkin pie should be kept in the refrigerator.

Wrap loosely with plastic wrap or aluminum foil.

Refrigerate for 3-4 days.

 

Is Pumpkin Pie Filling Gluten Free?

Pumpkin Pie filling contains no wheat or other sources of gluten.

Pumpkin Pie Filling is gluten free.

 

 

Classic Pumpkin Pie

The ultimate recipe for a classic pumpkin pie ohsweetbasil.com

Classic Pumpkin Pie

Ingredients:

  • 1 Unbaked Pie Shell
  • 2 Cups Pacific Foods Pumpkin Puree
  • 1 Cup Heavy Cream
  • 1/2 Cup Half and Half
  • 1/2 Teaspoon Salt
  • 1/4 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 2 Large Eggs, Plus 1 Yolk. whisked
  • 2 Teaspoons Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 3/4 Teaspoon Ground Ginger

Directions:

  1. Preheat the oven to 425 degrees.
  2. In a large bowl, mix the pumpkin, heavy cream and half and half.
  3. Add the salt, sugars, eggs, and spices and mix again until smooth.
  4. Pour the entire mixture into an unbaked (do not prick the bottom or you’ll lose your custard) pie shell.
  5. Bake at 425 for 15 minutes then immediately turn the heat down to 350 degrees and continue baking for 45-55 minutes or until the pie is puffed up and barely moves in the center.
  6. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.
  7. Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.
  8. Serve with fresh whipped cream or powdered sugar.

Nutrition Information

Yield: 1 pie, Serving Size: 1

  • Amount Per Serving:
  • Calories: 2793 Calories
  • Total Fat: 171.6g
  • Cholesterol: 742.8mg
  • Carbohydrates: 296.1g
  • Fiber: 21.6g
  • Sugar: 148.8g
  • Protein: 33.7g
All images and text ©Carrian Cheney for Oh Sweet Basil.

Our favorite, fool proof, Classic Pumpkin Pie Recipe ohsweetbasil.com

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Mom’s Lemon Meringue Pie

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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16 comments on “Classic Pumpkin Pie”

  1. is that the correct nutritional information per serving?-over 2,000 calories or is that the whole pie?

  2. It just isn’t Thanksgiving without pumpkin pie! I love how you braided the crust! I need to practice my pie crust skills waaay more 😉

  3. Your pumpkin pie looks so delicious! I almost bought a pumpkin pie at a local bakery yesterday. I am so glad I didn’t because your recipe looks so good! Pumpkin pie for me this weekend!

  4. I’m not into pumpkin desserts EXCEPT for pumpkin pie!!! This one is gorgeous-I love it!

  5. Pie is my favorite part of Thanksgiving, too! I loved reading about your holiday memories growing up with such a big family. I always wished I had a big family like that – I thought holidays would be so fun that way! I love a good old-fashioned pumpkin pie and can’t wait to try your recipe.

  6. I am not a hater but I am a lover of pumpkin pie. I’d like to share with you that the best pumpkin pie I’ve ever tasted had a cup of mashed sweet potato thrown into the mixings. What it did was enhance the pumpkin-tivity of the pie. It took it to a whole new level. I never bake pumpkin pie without it now.

  7. I know nothing about homemade pumpkin pies, only store bought, so this will be a wonderful treat. I like to make as much homemade food as possible, but I did not know of a homemade pumpkin pie. Thank you!
    I also grew up with tons of aunts, uncles, cousins (besides our own family of 9) at my grandmother’s house for the holidays. Now that I am grown up and a Christian, I’d like to adopt your father and his idea. (He must be very generous)
    Happy Thanksgiving Carrian and I hope you are well enough to eat every bite of everything!! ❤️

    • I love that, Jeannette! A big family is so much fun. And thank you for your kind words, today is a pretty good day and we are getting so close to meeting this little man!

  8. Yum! I’ve been on the lookout for a good pumpkin pie recipe! 🙂

    Dani | http://www.styledvariety.com

  9. Looks amazing! I have always used the evaporated milk recipe but must give this one a try.