Pumpkin Pie Recipe

The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!

Can You Use Pumpkin Pie Spice?

Several reviewers call out using ready-made pumpkin pie spice — a combination of ground cinnamon, ginger, allspice, nutmeg, and sometimes cloves and mace — and additional cinnamon in place of the spices called for: “I followed a suggestion that someone else had made and used 2 teaspoon of pumpkin pie spice and 2 teaspoon of ground cinnamon instead,” says reviewer devin  Some folks prefer the taste of the store-bought pumpkin pie spice to the individual spices, but ultimately it’s a matter of personal preference (and convenience!).

Can You Freeze Pumpkin Pie?

Custard-based pies freeze remarkably well, so you can absolutely make pumpkin pie ahead of time and freeze it for up to one month in advance (hello, stress-free holidays). If you go this route, we do suggest baking your pie in an aluminum pie pan.

To freeze pumpkin pie, bake your pie and allow it to cool completely. Then wrap it in several layers of plastic wrap, and follow with an additional layer of aluminum foil. Freeze for up to one month. When you’re ready to serve, remove the aluminum foil and allow the pie to defrost overnight in the refrigerator.


Sugared Cranberries

    • 1 cup (120g) fresh cranberries*
    • 2 cups (400g) granulated sugar, divided
    • 1 cup (240ml) water

      For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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