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!
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:
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.
Notes
Note 1: My homemade all-butter pie crust is my go-to. But you can always use your favorite store-bought pie crust as well. If you don't want to mess with pie crust, check out my easy pumpkin pie with puff pastry.Note 2: I've made this pumpkin pie recipe with both canned pumpkin and fresh pumpkin. And I've gotten great results with both!