Luxuriously creamy and light, this pumpkin pie is a must-try! You’ll love the extra tall and velvety smooth texture of the filling over buttery pie crust with a dollop of homemade whipped cream!
Fall baking isn’t complete without a grandiose pumpkin pie!
Why you’ll love this recipe:
This pumpkin pie recipe is a time-tested family favorite! I’ve been serving this pie since 2012, and let me tell you, it’s for a good reason!
You’ll love this pumpkin pie for its:
- light, mousse-like texture
- smooth and creamy filling
- full pumpkin flavor
- moderate sweetness
- buttery flaky homemade pie crust
The extra step of separating the eggs is totally worth it and you’ll be rewarded with an incredibly light and mousse-like texture!
How to make this pie:
1. Pie crust
Any good pie starts with a good pie crust! And my foolproof all-butter pie dough recipe is exceptional, both flavor- and ease-wise. Step-by-step photos and video tutorial are included.
You don’t need to blind-bake the pie crust. Simply line the pie dish with a rolled pie dough and chill it while you prepare the filling.
You can prepare the pie crust in advance. It can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
If you’re not into making homemade pie crust, you can always use your favorite store-bought pie crust too! Or try my easy pumpkin pie with puff pastry!
2. Pie filling
To make the filling, we’ll separate the egg whites from yolks. Then mix the yolks with pumpkin puree and the rest of ingredients until smooth.
In a separate bowl, whisk the egg whites until soft peaks.
And finally, gently combine the both mixtures and pour it into the prepared crust.
Be sure to use a deep pie dish as it makes a tall pie. I’ve even used 9-inch springform pan in the past.
Bake the pie for about 55 minutes at 350°F.
When the pie is cooked, it should be slightly wobbly in the middle and set around the edges. The filling will set as it cools.
To avoid cracks in your pumpkin pie, be sure not to over-bake it.
Canned pumpkin vs fresh pumpkin
I’ve made this pumpkin pie recipe with both canned pumpkin and fresh pumpkin. And I’ve gotten great results with both!
But technically, I don’t use an actual pumpkin, but instead I go with a squash, because squash tends to be much more flavorful than a sugar pumpkin (aka pie pumpkin).
Store leftover pumpkin pie, covered, in the fridge for up to 5 days.
Pumpkin Mousse Pie
- 1 pie crust homemade or store-bought Note 1
- 2 large eggs
- 1 can (15oz/450g) pure pumpkin puree Note 2
- 1 can (14oz/400g) sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
Prepare pie crust:
- Make the pie dough through step 4 according to this pie dough recipe. (You can also use store-bought pie crust.)
- Once the pie dough has chilled for at least 1 hour in the fridge, roll it into about 15-inch circle on a lightly floured surface.
- Carefully transfer the rolled dough onto a 9-inch deep pie dish. Roll and crimp the edges. And refrigerate it while you prepare the pie filling.
- Preheat the oven to 375°F (190°C).
Make the filling:
- Separate egg yolks and egg whites. (TIP: It's easier to separate cold eggs right out of the fridge, as yolks are firm when cold.)
- In a large mixing bowl, mix together pumpkin puree, condensed milk, egg yolks, brown sugar, flour, cinnamon and salt until smooth.
- In a separate mixing bowl with a whisk attachment, whip the egg whites till soft peaks form.
- Gently fold in beaten egg whites into the pumpkin mixture and carefully mix everything until well combined. Then pour the filling into the prepared pie crust.
- Bake the pie for 50-60 minutes, or until the center is slightly wobbly and the edges are set.
- Cool the pumpkin pie completely on a wire rack for at least 2 hours. Serve the pie with homemade whipped cream, if desired.
- Refrigerate the leftover pumpkin pie, covered, for up to 5 days.
Tips & Notes:
This recipe was originally published on November 20th, 2013.