High Altitude Pumpkin Pie

Homemade high altitude pumpkin pie is the perfect way to welcome fall and Thanksgiving. Enjoy a perfect slice of pumpkin pie that makes your senses come alive with the warmth of the spices, the creaminess of the filling, and the flakiness of the crust. Impress all your friends and family with the perfect homemade high altitude pumpkin pie and pie crust topped with homemade whipped cream.

Homemade pumpkin pie is very easy to make but I’ve included a few tricks and tips to help you serve the perfect pie at high altitude. Learn how to avoid unattractive cracks in the pie filling and soggy bottom crusts.

You might also love these other high altitude Thanksgiving recipes: high altitude dinner rolls, pumpkin chocolate chip muffins, high altitude apple pie, and high altitude pecan pie.

Try out these other high altitude pie recipes!

• Apple Pie with Crumb Topping
• Fresh Peach Pie
• Shredded Apple Pie with Cream
• Fresh Strawberry Pie – No Bake Filling
• Easy Pecan Pie

This High Altitude Pumpkin Pie is baked at 8,000 ft elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments

Recommended Tools:

• DEEP DISH 9″ PIE PAN – a deep dish pie pan will help prevent the pie filling from running over the edges
• LARGE MIXING BOWL – the mixing bowls needs to be large enough to hold all the ingredients and have room to mix the pie filling till its cream
• MEASURING CUPS & SPOONS – baking (especially at high altitude) is a science and accurate measurements are needed
• WHISK OR IMMERSION BLENDER – the ingredients need to be mixed together until its completely smooth and no lumps are left
• FOIL AND PIE WEIGHTS -the pie crust will need pre-baked with something to prevent the crust from puffing up. Pie weights, dried beans, or rice can be use to weight the pie crust down in the oven. Check out all my tips and tricks for the perfect homemade pie crust.

Pumpkin Pie High Altitude Recipe ingredients:

• PIE CRUST – only one pie crust is needed for the bottom, so grab a store bought pie crust or make the perfect high altitude homemade pie crust
• PUMPKIN PUREE – you need canned pumpkin PUREE not pumpkin PIE FILLING (remember you’re making your own pie filling)
• EGGS – thickens and creates the perfect velvety filling (essential a pumpkin custard in a pie crust)
• BROWN SUGAR – for the perfect kiss of sweetness
• HEAVY CREAM – creates the creamy consistency for the pie filling
• VANILLA EXTRACT – the vanilla flavor enhances the warm spice flavor
• SPICES – the perfect blend of cinnamon, ginger, cloves, nutmeg, all spice, and salt

How to make High Altitude Pumpkin Pie:

Prepare the pie crust:

• ROLL OUT PIE DOUGH – roll out the dough on a lightly floured surface into a circle, large enough to fit your pie pan. Gently transfer the pie dough to the pie and crimp or flute the edges (find directions here).
• FREEZE FOR 30 MINUTES – place the pie pan with the pie dough in the freezer for 30 minutes
• PREHEAT OVEN TO 425° F – place the oven rack in the lower third of your oven
• ADD FOIL AND PIE WEIGHTS – place a sheet of foil into the chilled pie crust and place pie weights on top of the foil
• BAKE FOR 20 MINUTES – bake the pie crust for 20 minutes then remove from the oven. While the pie crust is baking start preparing the filling.
• DECREASE OVEN TEMPERATURE – after removing the pie crust decrease the oven temperature to 350° F

Make the pumpkin pie filling:

• MIX TOGETHER ALL THE INGREDIENTS – whisk or blend all the ingredients together in a large bowl until the mixture is smooth. Pour the filling into the pre-baked pie crust.
• BAKE THE PIE – bake the pie on the oven rack in the lower third of your oven. Bake for 50-60 minutes or until the edges are puffed up and the center (4-5 inches) is jiggly.
• COOL THE PIE – set the pie on a cooling rack for 2 hours at room temperature and then refrigerate for 2 hour before serving. NOTE: the filling will set and no longer be puffy after the pie cools.
• SERVE WITH WHIPPED CREAM AND ENJOY!

How to make Homemade Whipped Cream:

Make delicious, creamy homemade whipped cream with 3 easy ingredients in 3-4 minutes. Simply place heavy whipping cream, sugar, and vanilla into your electric stand mixer bowl and mix on medium-high speed with a whisk attachment until soft peaks start to form. Enjoy the whipped cream on pies, cakes, cupcakes, trifles, and more!

• 1 cup COLD heavy whipping cream
• 3 tablespoons white sugar
• 1 teaspoon vanilla extract

Serve the homemade whipped cream immediately or cover tightly and chill in the fridge for up to 24 hours.

Pumpkin Pie Tips & Tricks:

• DEEP DISH PIE PAN – make sure to use a deep dish pie pan to avoid the pumpkin pie filling from running over the edge
• PREBAKE THE CRUST – prebake the pie crust with foil and pie weight at 425° F for 20 minutes before pouring the pumpkin filling into the crust. This will help to prevent any soggy bottom crusts.
• BAKE AT BOTTOM 1/3 OF OVEN – move your oven rack to the bottom 1/3 of your oven to ensure the bottom pie crusts bakes
• EDGES PUFFED & CENTER JIGGLY – remove the pie from the oven when the edges are puffed up and the center is slightly jiggly. If the center of the pie is puffed up or set then the pie is overbaked. If the pie filling starts to crack then the pie is overbaked.
• ALLOW THE PIE TO COOL – cool the pie at room temperature for 2 hours and in the refrigerator for 2 hours before cutting it
• SERVE WITH HOMEMADE WHIPPED CREAM – impress everyone with a dollop of creamy homemade whipped cream on top of the pumpkin pie

FAQs:

Can you use pumpkin pie filling instead of puree?

Pumpkin pie filling can not be swapped for pumpkin puree without changing the recipe. Pumpkin puree is plain pumpkin while pumpkin pie filling includes spices, sugars, and thickens. Note the recipe carefully to see which is called for.

How long does a pumpkin pie need to cool?

Cool the pumpkin pie on a cooling rack at room temperature for 2 hours. Then place the pumpkin pie in the refrigerator for 2 hours. Once the pie is completely cool, loosely cover the pie with plastic wrap.

How to store pumpkin pie?

Let the pumpkin pie cool at room temperature for 2 hours then place the pie in the refrigerator. Once cooled completely, loosely cover the pie with plastic wrap. The pumpkin pie can be stored in the fridge for up to 4 days.

How long can pumpkin pie last in the fridge?

Pumpkin pie can last in the fridge up to 4 days. Allow the pie to cool completely then loosely cover the pie with plastic wrap and store in the fridge.

How to cut a pumpkin pie?

A pumpkin pie can easily be cut into 8 to 10 slices depending on the number of servings needed. For 8 servings cut the pie in half with a serrated knife and then in half the opposite way. This will create 4 equal sections. Cut each section in half to create 8 equal slices of pumpkin pie.

How to tell when pumpkin pie is done?

A pumpkin pie is done with the edges are puffed up and the center 4-5 inches are jiggly. A pumpkin pie is overbaked when the center is puffed up or completely set, or when the filling has started to crack.

Try out these other High Altitude Desserts:

If you make this delicious High Altitude Pumpkin Pie leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.