DELICIOUS ANY WAY YOU SLICE IT

We all already know it, so we’ll go ahead and make it (unofficially) official: Pumpkin pie is the dessert of fall. And when it comes to the holidays, it simply must be on the menu.

Because what’s not to love about pumpkin pie? It’s light and creamy with warm spices baked into a flaky crust and just as good served warm with a dollop of whipped cream as chilled with a morning cup of coffee. 

So, we all agree pumpkin pie is the best, but what’s even better is it maintains its status as number one whether you make it from scratch, make it half from scratch, or make it into your neighborhood grocery store to buy one freshly baked for you. 

Read on to get matched with your perfect pumpkin pie, including recipes for fully scratch-made and scratch-made with a little assist.

Fresh Pumpkin Pie

Don your apron and create a made-from-scratch masterpiece one ingredient at a time with this classic pumpkin pie filling recipe.   
 
Ingredients
1 (2 - 3lb) pie pumpkin, roasted and prepared, yielding 2 cups (see instructions below)
1 cup evaporated milk
2 eggs, beaten
1 tsp vanilla extract
¾ cup brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
⅛ tsp ground cloves
½ tsp Kosher salt

You can make a pie crust using a favorite recipe or grab a 9” frozen pie shell and prebake it for 10 minutes in a 350°F oven before adding your fresh pie mixture.

Directions
1. To roast pumpkin: preheat oven to 375°F. Cut pumpkin in half, scoop out seeds* and place pumpkin cut side down on a baking sheet. Roast for 45-70 minutes or until flesh is soft. Remove from oven and let cool.
2. Scoop flesh into a medium-sized bowl and discard skin. Measure out 2 cups of pumpkin and set aside the remainder to use in another recipe. Pumpkin can be prepared ahead of time, covered, and refrigerated for up to three days.
3. Lower oven to 350°F. In a large mixing bowl, combine 2 cups of prepared pumpkin, milk, eggs, and vanilla extract. Mix thoroughly with a whisk, mixer, or immersion blender. Add brown sugar, spices, and salt and blend until smooth. Pour filling into your pre-baked pie shell. Place on a rimmed baking sheet in the middle of the oven.
4. Bake for 45 minutes or until the filling is set but still slightly jiggly in the middle.
5. Let pie cool on a baking rack for an hour, then place in the refrigerator until ready to serve.

*Seeds can be soaked in water, drained, and roasted on a rimmed baking sheet with a little olive oil and Kosher salt for a delicious snack!

Semi-Canned Pumpkin Pie

If you’ve got an hour, you’ve got this decadent pumpkin pie—that’s so darn good your pie-loving guests will think it took you all day to make it.

Ingredients 
1 (15oz) can pumpkin purée
1 (14oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 (9-inch) store-bought pie crust

Directions 
1. Preheat your oven to 425°F.
2. Whisk pumpkin purée, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a medium-sized bowl until smooth.
3. Pour your pie mixture into your pie crust and bake for 15 minutes.
4. Reduce oven temperature to 350°F and continue baking until the filling is set but still slightly jiggly in the middle, 35 to 40 minutes.
5. Cool before serving with a heaping scoop of fresh whipped cream.

Freshly Baked Pumpkin Pie

If you need a pumpkin pie, and you need it now, swing by your local New Seasons Market bakery for a freshly baked pumpkin pie made by our longtime friends at Willamette Valley Pie Co.

It’s all the homemade goodness you're looking for without having to make it yourself.

Whip up a batch of fresh whipped cream or grab some at the store and pile it on for the perfect pie-to-cream ratio.