My grandma's Rich Pumpkin Pie recipe is a favorite in our family for Thanksgiving. I have added an optional straining step to make the filling super smooth. The fall-themed pie crust decorations make it extra festive.
For many years, the night before Thanksgiving my aunts, cousins, sister, mom, and I gathered at my aunt's house to make many of my grandma's Rich Pumpkin Pies in what we called "Pie Night."
My sister, cousins and I would each make at least one of these pumpkin pies and massive quantities of Cinnamon Sugar Pie Dough Cookies. Collectively, we usually made 6 or more pumpkin pies that night.
This is a delicious pumpkin pie sweetened with brown sugar and honey. The richness comes from the butter and whole milk. We use only allspice, not pumpkin pie spice.
We like to decorate our pumpkin pies with these cute leaf, acorn and pumpkin shaped pie crust cut outs.
If you have any leftover pie dough, use it to make these Cinnamon Sugar Pie Dough Cookies!
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Par-Bake the Crust
In order to ensure the crust can properly bake, I recommend par-baking the crust, which means partially baking it prior to adding the filling.
You have a number of options for the crust: frozen crust, roll out refrigerated crust, or homemade crust. For homemade, I recommend this All Butter Pie Crust that I use for all pies, including Chicken Pot Pie.
First, you'll fit the crust into a pie plate and then prick the dough with a fork all over. Then, you will add parchment paper and pie weights on top and bake the crust until the edges are golden. Next, the weights are paper are removed and the crust bakes a little longer.
The par-baked crust cools on a wire rack while you make the filling.
Make and Bake the Filling
In a large bowl, mix the filling ingredients in the order given.
We like to stir each ingredient in before adding the next.
This recipe calls for whole milk, but you could use a combination of whole milk and half and half or even heavy cream if you want. I do not recommend using half and half or cream for the entire amount.
Once the filling is completely mixed, you can use it as is or strain it through a fine mesh sieve.
One of my favorite pumpkin desserts is this Pumpkin Chocolate Tart, which has a straining step for the filling. This creates a super smooth filling because it removes some of the pulp from the pumpkin. I'm adding this as an optional step to this pie. It depends on what kind of texture you want for the filling. Most pumpkin pie recipes do not call for straining, and my grandma never strained her filling.
Pour the filling into the par-baked crust. You will have some filling left over. You can bake it in a separate small dish if you want. Cover the edges of the crust with a crust shield or aluminum foil.
Bake the pie at 450°F for 15 minutes and then 350°F until the filling is set.
Over baking the filling will cause cracks. These are easily covered with the optional pie crust decorations.
Allow the pie to cool to room temperature before serving or storing.
Optional Pie Crust Decorations
We like to decorate our pumpkin pies with cute leaf, acorn and pumpkin shapes made out of pie crust. I have a set of decorative pie crust cutters from Williams Sonoma. This set is old, but they do sell a current set that is similar.
Sometimes we use large leaf cutters, like the ones for these Fall Leaf Sugar Cookies, to cut pie dough.
To make the shapes, roll out a pie crust to ⅛-inch thick. Use the cutters to cut out the shapes and place them on a parchment lined cookie sheet.
You can bake the shapes of pie crust plain or sprinkle them with cinnamon sugar before baking until golden brown.
I recommend only placing the decorations on right before serving or they will pull moisture from the pie and become soggy.
Storage and Serving
Cover the cooled pie with aluminum foil and store in the refrigerator.
Serve pie chilled or at room temperature.
Place the leaf decorations on top, cut into slices, and serve with whipped cream if desired.
Gluten Free Option
Use store bought gluten free pie crust or my favorite all butter gluten free pie crust recipe.
📖 Recipe
Rich Pumpkin Pie
Equipment
- small leaf cookie cutters
Ingredients
- 1 pie crust
Filling:
- 1½ cups pumpkin puree
- ½ cup dark brown sugar (packed)
- 2 tablespoons butter (melted and cooled slightly)
- 2 teaspoons allspice
- ½ teaspoon salt
- 2 eggs
- 1½ cups whole milk (see note)
- ¼ cup honey
Optional Leaf Decorations:
- 1 pie crust
- cinnamon sugar (optional)
Instructions
Par-Bake the Crust:
- Fit the pie crust into a 9-inch pie plate and trim the edges to leave a 1 inch overhang. Fold the dough under itself and crimp. Cover and chill for at least 30 minutes.
- Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Prick the chilled dough all over with a fork, then line with parchment paper and fill with pie weights, ensuring the weights fill the pan fully and evenly.
- Place the pan on a parchment-lined baking sheet and bake for 20 to 25 minutes, until edges are golden, then carefully remove the parchment and weights. While the crust bakes, make the filling.
- Return the crust, still on the baking sheet, to the oven for 5 to 10 minutes, until the bottom looks matte. After the crust is finished baking, transfer the pie plate to a wire rack. Turn the oven up to 450°F.
Prepare the Filling and Bake the Pie:
- In a large bowl, mix the ingredients in the order listed until fully combined.1½ cups pumpkin puree, ½ cup dark brown sugar, 2 tablespoons butter, 2 teaspoons allspice, ½ teaspoon salt, 2 eggs, 1½ cups whole milk, ¼ cup honey
- Strain the mixture through a fine-mesh strainer set over a medium bowl, using a wire whisk to help force the filling through the strainer.
- Transfer the pie pan from the wire rack back to the parchment-lined baking sheet.
- Whisk the filling a final time, then transfer it to the prebaked pie crust. You will have some filling left over. Cover the edge of the crust with a pie shield or aluminum foil strips to prevent over-browning.
- Bake the pie at 450°F for 15 minutes then reduce the oven temperature to 350°F and bake for an additional 30 to 40 minutes, or until the temperature at the center is at least 175°F and a knife inserted 1 inch from the edge comes out moist but clean. As it bakes, remove the crust shield or foil to allow for more browning if necessary.
- Allow pie to cool on a wire rack to room temperature, about 2 to 3 hours, before serving or storing. Cover with aluminum foil and store in the refrigerator.
Make the Leaf Decorations (optional):
- Roll out the dough to ⅛ inch thickness.
- Use small leaf, acorn, or pumpkin cutters to cut out shapes. Place the shapes on a parchment lined baking sheet or cookie sheet. Sprinkle with cinnamon sugar, if desired.
- Bake at 450°F for about 10 minutes, or until the shapes are cooked through and just browned.
- Store decorations in an airtight container at room temperature until just prior to serving to avoid them getting soggy.
Serving:
- The pie can be served at room temperature or cold depending on your preference.
- Add leaf decorations to the top of the pie and around the edges just prior to serving. Slice the pie into wedges and serve with whipped cream, if desired.
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