Deep Dish Pumpkin Pie Recipe

Pumpkin Pie slice on a white plate with a white and gold fork.

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4.67 from 6 votes

Fall is the perfect time to serve up this easy deep dish pumpkin pie!

Prep Time5

Cook Time1 10

Total Time1 15

Course: pie

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

1 pie plate

Ingredients

1 1/2 cups granulated sugar
2 1/2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
4 large eggs
2 15 ounce cans pumpkin puree
2 cups half and half
1 recipe for the very best pie crust
2 cups whipped cream optional

Instructions

Preheat oven to 425 degrees.
Roll out dough and line a 9-inch deep dish pie plate. Crimp the edges and set aside.
Add the sugar, pumpkin pie spice, kosher salt, eggs, pumpkin puree and half and half to the pitcher of a blender. Blend until smooth.
Pour the filling mixture into the pie shell.
Transfer the pie to the oven and bake for 15 minutes. Do not open the oven door. Turn the heat to 350 degrees and continue to bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Turn off the oven and allow the pie to cool in the oven for 15-20 minutes. Transfer to a wire rack and cool completely.
Top with whipped cream, if desired. Serve immediately or refrigerate for up to 2 days.

Notes

Cooling the pie in the oven after turning off the heat allows the custard to start to cool slowly which helps to reduce the amount of cracking in the pie. You can transfer immediately to a wire rack to cool if you'd like but the pie will cool more quickly increasing the chance of cracking. (Which can always be covered with whipped cream.) :-)

Nutrition