Pioneer Woman Pumpkin Pie Recipe

This smooth, spiced Pioneer Woman Pumpkin Pie is made with rich pumpkin puree, brown sugar, and warm cinnamon, ready in just over an hour. The deep orange custard sets perfectly against a buttery crust, filling the kitchen with sweet autumnal aromas. I always look forward to serving this comforting dessert during the holidays.

Why This Classic Works

I used to think store-bought pies were just fine until I actually tried whisking my own spiced filling. The combination of half-and-half and brown sugar creates a much richer texture than standard evaporated milk recipes.

My biggest mistake early on was overbaking the custard until it cracked. Now I pull it from the oven when the center still has a slight jiggle, letting it finish setting on the counter.

Pioneer Woman Pumpkin Pie Ingredients

• 1 (9-inch) unbaked pie crust
• 1 (15-ounce) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 1 1/4 cups half-and-half
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

How To Make Pioneer Woman Pumpkin Pie

1. Prepare the oven: Preheat your oven to 425°F and fit the unbaked pie crust into a 9-inch pie dish, crimping the edges.
2. Mix the filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until completely smooth.
3. Add eggs and dairy: Beat in the eggs, half-and-half, and vanilla extract until well combined.
4. Stir in spices: Add the cinnamon, ginger, nutmeg, and salt, whisking until the spices are evenly distributed through the liquid.
5. Bake the pie: Pour the filling into the crust and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 to 45 minutes until the edges are set.

Recipe Tips

• Blind bake for crispness: If you prefer a crispier bottom, partially blind bake the crust for ten minutes before adding the filling.
• Watch the crust edges: Cover the pie crust edges with aluminum foil halfway through baking to prevent them from burning.
• Let it cool completely: Give the pie at least two hours to cool on a wire rack so the custard sets properly.

What To Serve With Pumpkin Pie

A generous dollop of freshly whipped cream is the ultimate pairing for this spiced dessert. You can also serve it with a scoop of vanilla bean ice cream or a warm mug of spiced cider.

How To Store

Cover the cooled pie loosely with plastic wrap and store it in the refrigerator for up to four days. You can also freeze baked slices in an airtight container for up to one month.

FAQs

Can I use fresh pumpkin puree?

Yes, you can roast and puree a sugar pumpkin. Just make sure to drain any excess liquid so the filling isn’t watery.

Why did my pie crack?

Cracks usually happen when the pie is overbaked or cooled too quickly. Pull it from the oven while the center still jiggles slightly.

Can I use evaporated milk instead of half-and-half?

Yes, you can substitute an equal amount of evaporated milk or heavy cream if that is what you have on hand.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 220mg
• Total Carbohydrate: 45g
• Protein: 5g

Try More Recipes:

• Pioneer Woman Texas Sheet Cake
• Pioneer Woman Apple Pie Recipe
• Pioneer Woman Carrot Cake Recipe