Can I freeze pumpkin pie?

Absolutely, Just cool it completely first, then wrap tightly in plastic wrap and foil. It'll keep beautifully for up to 2 months. Thaw overnight in the fridge when you're ready to enjoy it again.

Why did my pie crack?

Don't worry - it still tastes amazing. Cracks usually happen from overbaking or cooling too fast. Next time, try pulling it out when the center still jiggles slightly and let it cool gradually in the turned-off oven with the door cracked. For more on preventing cracks, check out these tips on preventing pie cracks.

Can I use fresh pumpkin instead of canned?

You bet, Just make sure to use sugar pie pumpkins (not carving pumpkins) and drain the puree well in cheesecloth. Fresh pumpkin gives a slightly lighter texture that's absolutely delicious. For more on choosing the right pumpkin, see this guide to sugar pie pumpkins.

How do I know when the pie is done?

The knife test never lies. Insert a thin knife near the center - it should come out clean. The edges will be set but the center should still wobble slightly like Jell-O when you gently shake the pan.

Can I make this ahead of time?

Please do, In fact, the flavors get even better after a day in the fridge. Just wait to add whipped cream until right before serving. It's the ultimate make-ahead Thanksgiving dessert.

Perfect Pumpkin Pie from Scratch: Grandma’s Magical 5-Star -

Name: Perfect Pumpkin Pie from Scratch: Grandma’s Magical 5-Star
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups pumpkin puree; 3/4 cup granulated sugar; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 2 large eggs; 1 can (12 oz) evaporated milk; 1 unbaked 9-inch pie crust

Perfect Pumpkin Pie from Scratch: Grandma’s Magical 5-Star

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A classic pumpkin pie with a flaky crust and smooth, spiced filling. Easy to make from scratch for any occasion.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (12 oz) evaporated milk
1 unbaked 9-inch pie crust

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Instructions

Preheat oven to 425°F.
Mix pumpkin, sugar, salt, and spices in a bowl.
Beat in eggs and evaporated milk.
Pour filling into unbaked pie crust.
Bake for 15 minutes at 425°F, then reduce heat to 350°F.
Bake for 40-50 minutes until a knife inserted comes out clean.
Cool on a wire rack before serving.

Notes

Use fresh pumpkin puree or canned for convenience.
Blind bake the crust for 10 minutes if you prefer a crispier base.
Let the pie cool completely before slicing.

Find it online: https://recipeszest.com/perfect-pumpkin-pie-from-scratch-recipe/