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Best Homemade Pumpkin Pie Recipe for a Crowd

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A simple, honest pumpkin pie that feeds a crowd without breaking the bank. Made with pantry-friendly ingredients and a foolproof method, this pie features a silky smooth custard with a perfect spice blend.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 teaspoon salt (5g)
  • 1 tablespoon granulated sugar (12g)
  • 1 cup cold unsalted butter (226g, 2 sticks), cut into small cubes
  • 6–8 tablespoons ice water (90-120ml)
  • 1 (15-ounce) can pumpkin puree (425g)
  • 1 ½ cups granulated sugar (300g)
  • 1 teaspoon ground cinnamon (2.5g)
  • ½ teaspoon ground ginger (1g)
  • ½ teaspoon ground nutmeg (1g)
  • ¼ teaspoon ground cloves (0.5g)
  • ½ teaspoon salt (2.5g)
  • 4 large eggs, room temperature
  • 1 (12-ounce) can evaporated milk (354ml) or 1 ½ cups heavy cream mixed with ½ cup whole milk
  • 1 teaspoon vanilla extract (5ml)
  • Whipped cream for serving (optional)
  • Additional cinnamon for dusting (optional)

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces. Sprinkle ice water over mixture, one tablespoon at a time, tossing with a fork until dough just holds together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll chilled dough to a 12-inch circle, about ¼-inch thick. Transfer to a 9-inch deep-dish pie plate, trim and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake another 5-7 minutes until bottom is dry and slightly golden. Set aside to cool.
  3. Make the filling: Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together sugar, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, lightly beat eggs, then whisk in pumpkin puree, evaporated milk, and vanilla until smooth. Gradually add wet ingredients to dry ingredients, whisking constantly until smooth.
  4. Assemble and bake: Place blind-baked crust on a baking sheet. Pour filling into crust, leaving about ¼ inch of space at the top. Bake for 50-60 minutes, until edges are set and center jiggles slightly when shaken. If crust edges brown too quickly, cover loosely with foil after 30 minutes.
  5. Cool and serve: Let pie cool on a wire rack for at least 2 hours. Serve at room temperature or slightly chilled with whipped cream and a dusting of cinnamon.

Notes

Keep everything cold for the crust. Don’t overmix the filling. Use a water bath if nervous about cracking. Let pie cool gradually. Make ahead for better flavor.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, easy pumpkin pie, crowd-pleasing pumpkin pie, budget-friendly pumpkin pie, Thanksgiving dessert, fall dessert

Find it online: https://lumalunch.com/best-homemade-pumpkin-pie-recipe-for-a-crowd/