If you’re searching for a versatile pumpkin pie recipe, one that can be made a couple of different ways, this is the perfect recipe for you. This rich and delicious deep dish pumpkin pie is sure to delight your family and guests this holiday season.
It’s Fall, Y’all!
If you’re craving the best fall dessert, keep reading! I’ve got a pumpkin pie that is sure to make you happy.
Whether you’re serving this delicious pie for Thanksgiving or just craving the taste of autumn, you’ll have to agree: it delivers on flavor and comfort. The deep dish style makes it extra satisfying, with plenty of room for whipped cream or a scoop of vanilla ice cream. I was looking for a recipe that satisfies and crowd and this certainly delivers!
My Deep Dish Pumpkin Pie is a Showstopper!
With a rich, creamy filling made from spiced pumpkin puree and a delicious, flaky crust, it’s the perfect treat for pumpkin lovers.
Best of all, this recipe is versatile. For those (like me) who are allergic to pumpkin, this recipe (with just a couple of adjustments) makes the perfect sweet potato pie, as well!
Pumpkin and sweet potato have a similar texture and flavor and both adapt to the spices in similar fashion. Cinnamon. Nutmeg. Ginger. Clove. These are great additions to a tradition holiday pie.
So, how are they alike? And how are they different?
Pumpkin has a lighter, milder flavor than sweet potatoes. It’s also got a slightly earthy and sweet taste. Sweet potato, on the other hand, is richer and denser with a natural sweetness that just can’t be beat. Pumpkin is typically smoother in texture, and sweet potato has a more fibrous consistency. Both are these are very popular in the fall, which is great, since I happen to be allergic to pumpkin!
Many of my pumpkin recipes on this blog were actually made with pureed sweet potatoes, because I didn’t want to risk an allergic reaction. (My allergy is so strong that I don’t even like to come in contact with pumpkin.) But I know that most of you don’t have this issue, so I’ve created this versatile recipe with you in mind. Well, you and me.
More on how to adjust the recipe later on in the post. For now, let’s get goin!
Deep Dish Pumpkin Pie Ingredients
You will find a full printable recipe card at the bottom of this post. Let’s start by taking a quick peek at what you’ll need to make this pie. We’ll start with the pumpkin method.
- 21 ounces pumpkin puree (about 2 cups, roughly)
- 2 large eggs (or 3 small)
- 1 cup white sugar
- 1/2 can (6 ounces) evaporated milk
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 unbaked pie crust (homemade or store bought)
- 1 egg (whisked) to brush on the pie crust.
How to Make Deep Dish Pumpkin Pie
Are you ready to impress your Thanksgiving quests? Well, get ready, because this holiday favorite is sure to hit the spot!
Preheat oven to 425 degrees.
You can use pumpkin or mashed sweet potatoes for this recipe and still have a good outcome. I used sweet potatoes. Just know that sweet potatoes have to be carefully drained and patted dry before processing.
If your pumpkin isn’t already pureed, start by doing that. I love my food processor for jobs like this one.
Add sugar, eggs, and spice to the puree and mix until smooth.
Now work in the evaporated milk. The Libby’s recipe calls for a full can of milk but I only used half. Because I was working with sweet potatoes instead of pumpkin I decided to not risk making my filling too runny.
If you’re making your pie dough from scratch you’ll want to put the pumpkin pie filling in the fridge while you’re working on that.
Spread pie dough into a deep dish pie dish and poke with the tines of a fork.
Pour in the filling. Spread until smooth.
I decided to use my leftover pie crust to add some decoration to the top of my pie. That’s totally up to you!
Lightly brush the pie crust with the whisked egg.
Lower oven temperature to 325 degrees.
Place the pie in preheated oven and bake for about 60 – 75 minutes or until middle is set and crust is golden. Baking times may vary, depending on the size and shape of the pie dish you choose.
If the crust is browning too much place foil around the edges of the pie dish for the last 10 – 15 minutes of the bake.
Remove and place on wire rack to cool.
Allow to cool for several hours before serving. I put mine in the fridge for a few hours.
Slice and serve.
Add a dollop of whipped cream if you like!
Store leftover pumpkin pie in an airtight container in the refrigerator. It should stay good for 4-5 days. I don’t recommend freezing this pie.
What to Expect from this Pie Recipe
This pie has a lovely texture and flavor. I really enjoyed adding the little leaves made from leftover crust. I thought it looked more festive that way. You’ll want to wait a while to cut the pie to make sure it’s set. But my goodness, how beautifully is slices once it’s ready! Whether you use pumpkin or sweet potatoes, you’re going to love this easy pie.
Variations on this Recipe
Want to Substitute Sweet Potatoes?
No problem! To turn this into a sweet potato pie simply substitute brown sugar for white and add a quarter cup of melted butter to the recipe. Some sweet potato pie recipes call for sweetened condensed milk but I’m of the opinion that sweet potatoes are already pretty sweet. And with all of that brown sugar and butter, I don’t see any point in adding more sweetness.
Note: I purchased a 40-ounce can of sweet potatoes but after I drained them and patted them dry I ended up with 21 ounces of puree, which was perfect!
Other Pumpkin Favorites from Out of the Box Baking
If you’re a fan of pumpkin you’re going to want to check out my other fall recipes:
- Pumpkin Spice Bars
- Easy Pumpkin Spice Cake
- Homemade Pumpkin Bread
- Pumpkin Spice Shortbread Cookies
- Super Soft Pumpkin Cookies
- Puff Pastry Pumpkin Rolls
That’s it for this post, friends!
I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
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Deep Dish Pumpkin Pie (two ways)
If you’re looking for a versatile pumpkin pie, one that can be made a couple of different ways, this is the recipe for you. This rich and delicious holiday favorite is sure to delight your family and guests, alike.
Ingredients
- 21 ounces pumpkin puree (about 2 cups, roughly)
- 2 large eggs (or 3 small)
- 1 cup white sugar
- 1/2 can (6 ounces) evaporated milk
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 unbaked pie crust (homemade or store bought)
- 1 egg (whisked) to brush on the pie crust.
Instructions
Preheat oven to 425 degrees.
You can use pumpkin or mashed sweet potatoes for this recipe and still have a good outcome. I used sweet potatoes. Just know that sweet potatoes have to be carefully drained and patted dry before processing.
If your pumpkin isn’t already pureed, start by doing that. I love my food processor for jobs like this one.
Add sugar, eggs, and spice to the puree and mix until smooth.
Now work in the evaporated milk. The Libby’s recipe calls for a full can of milk but I only used half. Because I was working with sweet potatoes instead of pumpkin I decided to not risk making my filling too runny.
If you’re making your pie dough from scratch you’ll want to put the pumpkin pie filling in the fridge while you’re working on that.
Spread pie dough into a deep dish pie dish and poke with the tines of a fork.
Pour in the filling. Spread until smooth.
I decided to use my leftover pie crust to add some decoration to the top of my pie. That’s totally up to you!
Lightly brush the pie crust with the whisked egg.
Lower oven temperature to 325 degrees.
Place the pie in preheated oven and bake for about 60 - 75 minutes or until middle is set and crust is golden. Baking times may vary, depending on the size and shape of the pie dish you choose.
If the crust is browning too much place foil around the edges of the pie dish for the last 10 - 15 minutes of the bake.
Remove and place on wire rack to cool.
Allow to cool for several hours before serving. I put mine in the fridge for a few hours.
Slice and serve! Add a dollop of whipped cream, if you like.
Store leftover pumpkin pie in an airtight container in the refrigerator. It should stay good for 4-5 days. I don’t recommend freezing this pie.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 236mgCarbohydrates: 58gFiber: 3gSugar: 29gProtein: 5g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.