How to Make Pumpkin Pie

Some say a Thanksgiving menu wouldn’t be complete without it and many like it for Christmas dessert, too. So if you know how to make a pumpkin pie, you’re a hero for the holidays—and beyond. We’ve got the basics right here and more tips for making pumpkin pie—as well as awesome pumpkin pie recipes for every occasion. Broaden your horizon with our other pumpkin desserts—including pumpkin cheesecake—and check out the Seasonal Produce guide to pumpkins if you're making a pie from scratch.

• Pumpkin Pie is the classic finale to many holiday meals. With a ready-to-use refrigerated pie crust and our simple Pumpkin Pie recipe, there’s no need to visit the local bakery or settle for a frozen pie.
• Be sure to beat the eggs slightly before mixing in the remaining ingredients to ensure proper blending.
• Use a whisk to blend ingredients, or use an electric mixer on low speed. Overmixing can lead to cracks or air bubbles on top of the pie.
• Let the filling stand for 15 min. before pouring it into the crust. This allows the starch in the pumpkin to begin absorbing the liquid and will result in fewer cracks in your pie.
• No pumpkin pie spice on hand? Just combine 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/4 tsp. ground cloves to make 1-1/2 tsp. pumpkin pie spice.
• Ready to tackle a fresh pumpkin for your pie? A 5-lb. pumpkin will yield about 4 to 5 cups of cooked pumpkin puree, enough for 2 pies. To prepare the pumpkin, cut it in half and remove the seeds. Place pumpkin in baking pan, cut-sides up. Bake in 325°F oven 50 min. to 1 hour or until tender. Scrape the pulp from the shell; discard shell. Mash pulp with potato masher or puree in blender or food processor. Try this recipe using fresh pumpkin: Sour Cream-Pumpkin Custard Pie.
• Don’t let those pumpkin seeds go to waste! Here’s a super-simple recipe for Roasted Pumpkin Seeds.
• Canned pumpkin puree (or solid pack pumpkin) is generally sold in either 15 oz. or 29 oz. cans. It is not interchangeable with canned pumpkin pie mix, which is a ready-to-use ingredient.
• Baked pumpkin pies do not freeze well. Store leftovers in the refrigerator and use within 2 days.
• For a change of pace, try this delicious no-bake Double-Layer Pumpkin Pie with a creamy bottom layer. Watch the video and see how easy it is to make.
• Break away from tradition with these pumpkin alternatives:
  
  

  No-Bake Recipes:	Cheesecakes:
  NILLA® Crust Pumpkin Pie	Spiced Pumpkin Cheesecake
  Praline Pumpkin Pie	PHILADELPHIA 3-STEP Pumpkin Cheesecake
  Pumpkin Mallow Pie	Pumpkin Swirl Cheesecake

  Bars and Cookies:	Ready To Impress:
  Pumpkin-Spiced Whoopie Pies with Ginger Cream	Caramel-Pumpkin Mousse Tart with Pecan Crumble
  Pumpkin Pie Bars	Streusel-Topped Pumpkin Pie
  Creamy Pumpkin Bars	Mini Pumpkin Pies