Our Punch of Pumpkin Pie, a serious one-two PUNCH of PUMPKIN FLAVOR for your Holiday season! We’ve upped the flavor ante on this pie using freshly roasted pumpkin, toasted spices, and our favorite buttery flaky crust.
Our Deep Dish Pumpkin Pie is sweetened with condensed milk and brown sugar. Giving it a wickedly good custard richness that your family and guests will rave over. We create ribbons of pumpkin pie goodness by creating two custard fillings and swirling them together!

Chef’s Tip: You can easily make both fillings at the same time and they are SUPER easy to make! But if you feel don’t have the time for the two-step process you can easily cook both the light and dark filling together to make a single batch. Of course you won’t get these beautiful swirls. Also, we double up the cinnamon and use a total of 4 teaspoons (2 in each batch of filling) you can cut it in half and use a total of 2 teaspoons. I realize this may sound like a lot but after being toasted with the Pumpkin Pie Spice it really makes this pie shine!
Punch of Pumpkin Pie has always been a must for our Thanksgiving tables spreads. Topped with a dollop of fresh vanilla bean whipped cream it’s the quintessential fall dish! There are never any leftovers with this pie and you’d better be ready to hand out the recipe too!

What's the Best Pumpkin Pie Crust
I’m a crust junkie and have been using this Shortcrust Pastry since I can recall starting in the kitchen more than 30 years ago. The only thing that changed is the fact I discovered that it can be whipped up in the food processor in no time flat. Buttery, flaky and the perfect crust for damn near any recipe you can think of that calls for refrigerated pie crust. Plus, it’s 100 times better and more beautiful too.
Of course, you can use the store-bought crust. But trust me the few minutes it takes to make Shortcrust Pastry is well worth the effort and it’s strong enough to hold up to our decadent Punch of Pumpkin Pie. Or any sweet or savory recipe you can throw at it, it’s an easy, tender, golden crust sure to please!
Do I Need to Blind Bake Pie Crust?
I don’t do soggy crust! So we definitely blind bake the crust to give it a jump start and keep that soggy crust at bay. If you’ve never blind baked a pie shell before don’t worry it’s super easy to do!
How to Blind Bake a Pie Crust
- Preheat the oven to 400°F/204°C
- Roll the pastry dough out if needed, loosely drape over a 9-inch deep-dish pie pan allowing the crust to nestle down into the dish. The excess dough is trimmed and then flute the edges by pinching with your fingers.
- Prick with a fork all over. Then cover with parchment paper (or foil) and fill it with dried beans or rice. This keeps the dough flat against the pan, keeping it from bubbling up and shrinking.
- Bake at 400°F/204°C for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your fillings.
In this IACP Award-winning A Food-Inspired Life video from Libbie Summers, she shares 20 decorative pie crimping techniques in 120 SECONDS! Freakin awesome and easy ideas for beautiful pie crusts!
What Are Pie Weights?
Pie weights are small ceramic or metal balls that help weigh down the crust as it bakes so the pie crust keeps its shape. If you don’t have pie weights you can use dried beans (like I use) or even dry rice. I typically use parchment paper but came up short this baking day!

What's the Difference Between Canned Pumpkin and Pumpkin Pie Filling?
- Pumpkin Puree: Also known as canned pumpkin it’s cooked pumpkin with no additional flavorings. This is pumpkin in its purest form in the grocer, unless you make your own which I highly suggest. Keep reading for directions below!
- Pumpkin Pie Filling: Canned pumpkin sweetened and flavored with a variety of spices such as allspice, ginger, cloves, and cinnamon. It’s the fast method of creating a pumpkin pie.

Fresh or Canned Pumpkin in Pumpkin Pie?
We’ve used both canned and fresh roasted Cinderalla Pumpkins for making pumpkin pie and fresh is always best in my opinion! Roasting a pumpkin takes an hour or less (depending on the size) and adds a ton of flavor. Plus if you roast a large pumpkin you’ll have plenty of fresh pumpkin puree on hand to make some other delicious fall treats! Check out our easy Roasted Pumpkin Puree How To to make your own righteous pumpkin puree!
Why Should I Cook Pumpkin Pie Filling on the Stove Top?
This extra step makes all the difference in any Pumpkin Pie Recipe. Cooking blooms the spices and also draws out the extra moisture in the pumpkin. Creating a more aromatic pie that has a thicker silkier custard and much more flavorful filling. It’s 10 minutes well spent!
How to Avoid Cracks in Pumpkin Pie
Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Be careful not to overcook; overcooking will cause the filling to crack.
However, if your pie does turn up with a crack around the outside you can always garnish with dollops of fresh whipped cream! Trust me your guests will never be the wiser! Nor will they care!

What Kind of Pumpkin Is Used for Pumpkin Pie?

You definitely do not want to use a carving pumpkin, they are definitely better left for decorating your front porch!
Carving pumpkins are best left for carving, although you could most certainly roast and eat one. You’ll find the texture is slightly stringy and watery, so they are best used to decorate your porch!
What If My Pumpkin Pie Crust Browning Too Fast?
When baking a pie, I used to protect the crust from over-browning by wrapping strips of foil over the edges midway through baking. Which can be dangerous and not to mention a total pain.
In The Pie and Pastry Bible, by Rose Levy Berenbaum I picked up a method for keeping pie crust edges from getting too dark. The above link leads to Berenbaum’s site and gives you instructions for creating your own pie shield! Plus, if you don’t own her book and you love baking, then get that while you’re there!
Mrs. Beranbaum recommends cutting a circle of foil big enough to wrap over the pie and snipping out the center of the circle, forming a ring that securely protects the edges. Genius!
You can also purchase a pie crust shield but I prefer the tin foil due to it being ultra lightweight.
How Do You Know If Pumpkin Pie Is Under Cooked?
Look for a loose center, your pie should be almost firm in the center before pulling it from the oven. As my Gran would say the center of the pumpkin pie should “jiggle like Jello, not wiggle like a wave.” Meaning, when you nudge the pumpkin pie, the filling should be firmer around the edges, but still jiggle in the center.
How To Tell If Your Pumpkin Pie Is Done
Shake the pie gently; it’s done when the filling near the rim is set and the center is a tiny bit jiggly. When you see it getting close to being firm pull it from the oven, the carry over cooking will finish cooking the pie through to the center.

How Long Should Pumpkin Pie Cool Before Serving?
Punch of Pumpkin Pie sets as it cools for a perfect pumpkin pie slice, allow it to cool for 2 hours, cover and refrigerate overnight. We suggest you make this a day ahead of service to allow the flavors to marry.
Can You Leave a Fresh Baked Pumpkin Pie out Overnight?
No, no, no! Homemade pumpkin pie can be left at room temperature for two hours, after which it is in danger of growing harmful bacteria. Store-bought pies that are sitting out are filled with preservatives that allow them to be left at room temperature. In short, make your pies!
Pumpkin pie is a custard, made of eggs and milk. Would you leave a quiche or cooked egg dish out overnight? No. Clearly not advisable. Get that pie into the fridge within 2 hours. We love it cold out of the icebox but you can always warm it up a bit in the oven if you prefer.
How Do You Reheat Pumpkin Pie?
If you or your guests like a warm slice of pumpkin pie then preheat the oven to 350°F/175°C. Place the pie on a sheet pan and lightly cover with foil and heat for 15-18 minutes.
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Can You Freeze Pumpkin Pie After Baking?
To freeze Punch of Pumpkin Pie, allow the pie to cool completely. Wrap the pie tightly in layers of plastic wrap until it’s sealed. Then, wrap in heavy-duty aluminum foil for extra protection against freezer burn. Place on a level freezer shelf, and store up to a month.
The day before serving, transfer from the freezer, unwrap, and defrost in the refrigerator for 12 hours. Thawing faster at room temperature causes condensation to form on the pie, and that moisture will absorb into the crust, making it soggy.
How to Make Punch of Pumpkin Pie
Punch of Pumpkin Pie, a serious one-two PUNCH of Pumpkin flavor for your Holiday season! We've upped the flavor ante on this pie by using freshly roasted pumpkin, toasted spices, and our favorite buttery flakey crust.
- 1 Shortcrust Pastry, or refrigerated pie crust
- 1 egg, lightly beaten (for brushing the edge of the crust before baking)
- 1-2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 15 ounces (425 grams) Roasted Pumpkin Puree, or 1 can pure pumpkin puree
- ½ teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
- 1 14 ounce can sweetened condensed milk
- 2 large eggs, room temp + lightly beaten
- 1-2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 15 ounces (425 grams) Roasted Pumpkin Puree, or 1 can pure pumpkin puree
- 1 cup (180 grams) dark brown sugar
- 1 teaspoon vanilla
- 2 Tablespoons all-purpose white flour
- ½ teaspoon baking powder
- ¼ teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
- 2 large eggs, room temp + lightly beaten
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Preheat the oven to 400°F/204°C
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Roll the pastry dough out if needed, loosely drape over a 9-inch deep-dish pie pan allowing the crust to nestle down into the dish. The excess dough is trimmed and then flute the edges by pinching with your fingers.
-
Bake at 400°F/204°C for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your fillings.
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Increase the oven temperature to 425°/218°C
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Heat a heavy-bottomed pot over medium-high heat. Heat the pumpkin pie spice and ground cinnamon for 30 seconds to 1 minute, until toasted and aromatic.
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Add 15 ounces of Roasted Pumpkin Puree and sea salt until thoroughly combined with the spices and heated through.
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Remove from the heat and allow to cool for 10 minutes, then add the sweetened condensed milk and slightly beaten eggs and mix to combine.
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Heat a heavy-bottomed pot over medium-high heat. Heat the pumpkin pie spice and ground cinnamon for 30 seconds to 1 minute, until toasted and aromatic.
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Add 15 ounces of Roasted Pumpkin Puree and sea salt until thoroughly combined with the spices and heated through.
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Now add the dark brown sugar, all-purpose flour, pure vanilla extract, baking powder, and ¼ teaspoon of sea salt. Stir until combined and sugar has melted, remove from the heat and allow to cool for 10 minutes. Then stir in the 2 lightly beaten eggs and mix till combined.
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Pour the Dark Pumpkin Pie Filling into the blind-baked pie shell.
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Now pour the light filling into the dark, use the tip of a knife to create a swirl pattern. Brush the edges of the pie shell with the beaten egg.
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Bake the pie for 15 minutes at 425°/218°C then REDUCE the temperature to 350°F/175°C and continue baking 35-40 minutes or until knife inserted 1 inch from crust comes out clean.
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Remove from the oven, cool. Garnish as desired and serve.
- Prep time is approximate.
- Wrap tightly and store in the refrigerator up to 4 days.
- To freeze Punch of Pumpkin Pie, allow the pie to cool completely. Wrap the pie tightly in layers of plastic wrap until it’s sealed. Then, wrap in heavy-duty aluminum foil for extra protection against freezer burn. Place on a level freezer shelf, and store up to a month.
- The day before serving, transfer from the freezer, unwrap, and defrost in the refrigerator for 12 hours. Thawing faster at room temperature causes condensation to form on the pie, and that moisture will absorb into the crust, making it soggy.
- If your pie has any dips or blemishes, remember that whipped cream makes for the perfect cover-up!
Looking for more Fall Recipe Inspiration? Our Old Fashioned Beef Stew is the perfect easy Sunday Supper on a cold day…

Double Crust Chicken Pot Pie is also another cold weather favorite! Another recipe that uses our Shortcrust Pastry and let me tell you this dish is mmmmmm mmmmmmm good!
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20 comments
So much pumpkin love in this recipe! Yum! I’ve got a pie pumpkin just waiting to roast too!
I’m getting ready to roast another Cinderella Pumpkin this morning, Kendra, so much fun creating with them! 🙂
this looks delicious! I will be trying later in the week!
Great, Yasmin! Be sure to share your results with us 🙂
Pumpkin pie is already delicious, but yours is absolutely beautiful AND delicious! That crust comes out perfect every single time. Thanks for sharing with us!
Thank you so much, Tamara! 🙂 The crust always comes out perfect, I swear it’s the easiest and best crust ever lol
What a gorgeous pumpkin pie! I love the crust.
Thanks so much, Erika! So glad that you like it 🙂
This looks lush, will have to give this a try!
Hope you do, Kay, thanks for stopping by to check it out! 🙂
Swirling the two fillings together like this is such a great idea. It has such a cool looking effect and I bet it tastes delicious. I think I’ll try this one out for Thanksgiving!
Thanks so much, so glad that you like our recipe it bakes up beautifully! 🙂
The name of this pie totally draws me in and then the photos are just stunning. I am not sure who could dare cut into that gorgeous pie.
Thanks so much, Angela! I really appreciate the kind words 🙂
Beautiful pie and I love all your extra tips!
Thank you, Patrice, I’m glad that our tips are helpful too! 🙂
I have to try your recipe for pumpkin pie!! Looks so delicious and perfect:). You’re always making gorgeous recipes!!!
Awww thank you so much, Sonila!!! You totally made my day 😀
Just love your site and recipes. I have a pie pumpkin waiting to be made into lovely dishes and am savoring the idea of it for our Thanksgiving based on your guidance. I had no idea about straining the pumpkin puree and now will add that to my routine.
Thanks ever so much, Beth! So glad that you enjoy our site and more importantly learn new techniques to add to your ninja cooking skills! 🙂