Pumpkin Pie with Frozen Crust
I love a homemade pie, but I’m also not about to act like we need to make every single thing from scratch. This Pumpkin Pie with Frozen Crust gives you that classic, creamy spiced pumpkin filling without fooling around with homemade dough. I’ve made enough holiday recipes over the years to know where you can take a shortcut and where you absolutely cannot, and honey, the crust is one of those places. The filling is where we’re putting in the work, and nobody at the table needs to know anything else.
Servings 8 slices
Calories 345kcal
Equipment
Ingredients
- 15.5 oz canned 100% pure pureed pumpkin Not pumpkin pie filling.
- ½ cup melted unsalted butter Measured solid.
- 1 cup granulated sugar or brown sugar I like to do a mix of ½ cup sugar and ½ cup brown sugar.
- ½ cup evaporated milk
- 2 eggs Must be at room temperature.
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 9 inch frozen pie crust Thawed
Instructions
- Preheat the oven to 350°F (177°C).
- Add pureed pumpkin, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, eggs, vanilla extract, and pumpkin pie spice to a large mixing bowl.15.5 oz canned 100% pure pureed pumpkin, ½ cup melted unsalted butter , 1 cup granulated sugar or brown sugar, ½ cup evaporated milk, 2 eggs , 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice
- Blend using an immersion blender until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Taste the mixture and adjust the spices as needed. This is important. You want to be sure it's sweet enough for you. Add more sugar if it needs it.
- Add the eggs and mix once you have tasted the pie.
- Pour the pumpkin filling into a thawed pie crust. Use a spatula to smooth the top into an even layer.9 inch frozen pie crust
- Bake for 20 minutes. Check in on the pie to observe the edges. If the edges are starting to brown, add a piece of foil (larger than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. I have found I don't usually need to do this and it bakes just fine without the foil. Bake an additional 25-30 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Transfer the pie to a wire rack and let it cool completely at room temperature.
- I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
Notes
- Why is my pie filling lifting away from the crust? Be sure to not overbake the pie. Pumpkin pie should still have a small jiggle in the center when you remove it from the oven. Look for set edges with a center that jiggles like Jell-O when you gently nudge the pan. You don't want liquid movement, but you also don't want the entire pie completely firm while it's still in the oven.
- Lifting away from the crust, that separation is pretty common with pumpkin pie. Pumpkin pie is essentially a custard, and the filling can contract as it cools while the crust holds its shape. That creates the little gap where the filling appears to pull or lift away from the crust. A frozen crust can make the separation more noticeable. The crust and custard expand and contract differently during baking and cooling.
- Use a 9-inch frozen pie crust. Keep it frozen or chilled until you're ready to add the filling so it holds its shape well during baking.
- Use room-temperature eggs. They'll incorporate into the filling more evenly.
- Make sure the butter is melted but not piping hot. Let it cool slightly before mixing it into the filling.
- Blend the filling until smooth. A hand mixer, food processor, or blender will help eliminate lumps.
- Don't overmix once the eggs are added. Too much air in the filling can cause the pie to puff while baking and then sink or crack as it cools.
- Don't overbake the pie. The edges should be set, but the center can have a slight jiggle when you remove it from the oven. It will continue setting as it cools.
- Let it cool completely before slicing. I know everybody wants to get into the pie, but cutting it too soon is how you end up with filling all over the plate instead of a clean slice.
- For the cleanest slices, chill the pie first. Once completely cooled, refrigerate it for a few hours or overnight, then slice with a clean, sharp knife.
Nutrition
Serving: 1slice | Calories: 345kcal | Carbohydrates: 41g | Protein: 3g | Fat: 19g