Start by pre-heating your oven to 375F. You'll need to blind bake the pie crust first. Roll out the dough on a floured surface and transfer the pie dough to a greased 9" pie pan.
Gently press the dough into the corners of the pan, and then crimp the edge with your fingers or a fork.
Once the oven is pre-heated, blind bake the pie crust until the crust is just starting to turn golden brown at the edges.
Preparing The Pumpkin Pie Filling
As the pie crust blind bakes, mix the pumpkin pie filling.
In a large bowl or stand mixer, lightly whisk the eggs until they are light and foamy. Add the pumpkin puree and sweetened condensed milk to the eggs and mix until fully combined.
In a separate bowl mix together the, brown sugar, flour, and spices.
Mix the dry ingredients into the wet pumpkin mixture and beat with a which until no lumps remain.
Assemble The Pumpkin Pie
Once the pumpkin pie crust has finished blind baking, remove it from the oven, and remove the pie weights. Turn up the oven to 400F.
Pour the pumpkin pie filling into the blind baked pie crust, and return the pumpkin pie to the oven. Bake the pie on a middle oven rack.
Bake the pumpkin pie for 40- 50 minutes. The center of the pumpkin pie should still be slightly jiggly, but not liquid when done.
Remove the homemade pumpkin pie from the oven, and let it cool completely on a wire rack for about 2 hours. Refrigerate the pumpkin pie, (once it has cooled to the touch) for a minimum of one hour and then slice it into even pieces.
Garnish the pie with some freshly whip cream and serve!
Nutrition
Calories: 2765.8kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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