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Pioneer Woman Pumpkin Pie

The best homemade pie that you can find on the internet is this pioneer woman Pumpkin Pie. It can be made with canned pumpkin puree or fresh pumpkin puree. This is one of the best pies to make in advance and store in the refrigerator and even in the freezer. It’s never been so easy or so delicious to make Thanksgiving pie.

We will be covering every aspect of this pioneer woman Pumpkin Pie recipe so you can get the best result. We will also show you how to properly prepare it if you are thinking of making it ahead of time, so stay tuned.

What Is In Pioneer Woman Pumpkin Pie Spice?

Even if you don’t have pumpkin pie spice in your spice cabinet, you probably have all the spices in this blend. A pumpkin pie spice blend consists of cinnamon, ginger, cloves, nutmeg, and nutmeg powder. You can find the ingredient amounts in this five-minute, five-ingredient recipe for pumpkin pie spice.

Pioneer Woman Pumpkin Pie

How Do I Tell If My Pioneer Woman Pumpkin Pie Is Done?

Jiggle tests are usually the best way to tell if a pioneer woman pumpkin pie has finished baking. Put on oven mitts and give the pie plate a gentle shake near the end of the baking time.

Finished pumpkin pies should have set, puffed edges, and jiggle just slightly in the center (with no big, liquid movement). Take the pie out of the oven and place it on a wire rack to cool. A crack on the top of the pie indicates it has baked too long. Take it out of the oven a bit earlier next time.

What Is The Difference Between Pioneer Woman Pumpkin And Pumpkin Pie Filling?

Cooked, pureed pumpkin is all canned pumpkin is. Besides being flavored with spices like cinnamon, clove, allspice, and ginger, pumpkin pie filling is also pre-sweetened. When you want to make a quick and easy recipe, like this pumpkin pie dip, this is a very convenient option.

How To Make Pioneer Woman Pumpkin Pie?

  1. Prepare the crust by rolling out the pie dough onto a lightly floured surface into a 13-inch circle. Place the crust in a 9-inch pie plate that is at least 1 1/2 inches deep.
  2. Crimp the crust’s edges to be even with the edge of the pie plate. Put the crust in the refrigerator for 60 minutes (or the freezer for 30 minutes) after pricking it all over with a fork.
  3. Preheat the oven to 400 degrees. The inside of the crust should be lined with parchment paper, then fill with baking weights or dried beans.
  4. Bake the pie crust for 13-15 minutes, until the edges are dry and just beginning to brown. After removing your crust from the oven, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the crust is dry on the bottom.
  5. Combine pumpkin, cream, and sugars in a bowl and whisk well. Combine pumpkin pie spice, vanilla, eggs, and egg yolk.
  6. The pie filling should be poured into the pie crust and placed on a baking sheet. Bake for 50 to 55 minutes, until the cake, is set around the edges and jiggling just slightly in the center. Let cool completely on a wire rack. Refrigerate or serve immediately with whipped cream.
  7. To make the butter-pecan whipped cream, place the butter in a large bowl and beat it with an electric mixer fitted with a whisk attachment.
  8. Next, add the heavy whipping cream and powdered sugar to the bowl. As the cream begins to thicken, beat at medium-low or medium speed for a few minutes.
  9. Beat in the pecan liqueur until soft peaks form. Immediately serve.
Pioneer Woman Pumpkin Pie
Pioneer Woman Pumpkin Pie

Storing Your Pioneer Woman Pumpkin Pie

You can either prepare this delicious Pioneer woman pumpkin pie ahead of time or store some leftovers by following the instructions below.

How To Store Pioneer Woman Pumpkin Pie In The Fridge?

  1. It is best to let your pioneer woman Pumpkin pie cool to room temperature before proceeding.
  2. After slicing the pie, store it in an airtight container and place it in the refrigerator.
  3. Properly stored, your pioneer woman Pumpkin pie can last for up to 4-5 days in the fridge.

How To Store Pioneer Woman Pumpkin Pie In The Freezer?

  1. Make sure to let your cooked pioneer woman Pumpkin pie cool completely.
  2. Put the pumpkin pie in a large freezer bag, then wrap it tightly in plastic wrap and place it in the freezer.
  3. Your pioneer woman Pumpkin pie will keep for up to 3 months in the freezer if stored properly.
  4. To thaw your pumpkin pie, place it in the fridge overnight.

How To Reheat Pioneer Woman Pumpkin Pie In The Oven?

  1. Reheating the pioneer woman pumpkin pie in an oven is convenient when you want to heat the entire pie.
  2. Preheat the oven to 350 degrees and bake the pioneer woman pumpkin pie for 10-15 minutes.
  3. You should protect the outer crust edge from burning by wrapping it with strips of aluminum foil.
  4. Note that pioneer woman pumpkin pies are better reheated at room temperature.

How To Reheat Pioneer Woman Pumpkin Pie In The Microwave?

  1. The safest way to warm your pioneer woman pumpkin pie is to reheat it in the microwave for 10 to 30 seconds right before you are ready to eat it.
  2. Only heat the slices of your pioneer woman pumpkin pie which will immediately be eaten in order to keep the rest of the pie safe to heat for the next meal.
Pioneer Woman Pumpkin Pie
Pioneer Woman Pumpkin Pie

How To Reheat Pioneer Woman Pumpkin Pie Air Fryer?

  1. Set the temperature to 330 degrees F, air fryer setting, and then heat your pioneer woman pumpkin pie until warmed through, about 4 to 8 minutes.
  2. Before removing, make sure that your pioneer woman pumpkin pie is fully heated in the middle.

What To Serve With Pioneer Woman Pumpkin?

  • Caramel peanut glaze
  • Crunchy pecan topping
  • Peanut crunch topping
  • Coconut cream topping
  • Sesame cream garnish
  • Almond cream topping
  • Honey whipped cream topping

Recipe Tips

  • For this pioneer woman Pumpkin Pie recipe, you can use either store-bought or homemade pie crust. The pie crust recipe will make two pie crusts, but you can freeze the other half for later use.
  • When you cut the second pie crust, you can use it as leaves or other decorations on the pie.
  • Make sure to line your pie crust with parchment paper or foil if you plan to blind bake it.
  • If you don’t want your pumpkin pie to crack, do not overbake it! The pie should take about 55-65 minutes and you should take it out while the center is still a little wobbly, once it cools down, the center will firm up.
Pioneer Woman Pumpkin Pie

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Pioneer Woman Pumpkin Pie Nutrition Facts

Amount Per Serving ( 1 Slice – 133g )

  • Calories 323
  • Total Fat 13g
  • Saturated Fat 236g
  • Cholesterol 35mg
  • Sodium 318mg
  • Potassium 222mg
  • Total Carbohydrate 46g
  • Dietary Fiber 2.4g
  • Sugars 25g
  • Protein 5.2g
  • Vitamin A 91%
  • Vitamin C 0%
  • Calcium 65%
  • Iron 6.7%

Nutrition Facts Source: Source

Pioneer Woman Pumpkin Pie

Difficulty:BeginnerPrep time: 45 minutesCook time:1 hour 5 minutesRest time: minutesTotal time:1 hour 50 minutesServings:8 servingsCalories:323 kcal Best Season:Summer

Description

The best homemade pie that you can find on the internet is this pioneer woman Pumpkin Pie. It can be made with canned pumpkin puree or fresh pumpkin puree. This is one of the best pies to make in advance and store in the refrigerator and even in the freezer. It’s never been so easy or so delicious to make Thanksgiving pie.

Ingredients

    For The Crust:

  • For The Filling:

  • For The Butter-pecan Whipped Cream:

Instructions

  1. Prepare the crust by rolling out the pie dough onto a lightly floured surface into a 13-inch circle. Place the crust in a 9-inch pie plate that is at least 1 1/2 inches deep.
  2. Crimp the crust’s edges to be even with the edge of the pie plate. Put the crust in the refrigerator for 60 minutes (or the freezer for 30 minutes) after pricking it all over with a fork.
  3. Preheat the oven to 400 degrees. The inside of the crust should be lined with parchment paper, then fill with baking weights or dried beans.
  4. Bake the pie crust for 13-15 minutes, until the edges are dry and just beginning to brown. After removing your crust from the oven, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.)
  5. Return the crust to the oven and bake for another 4-6 minutes, just until the crust is dry on the bottom.
  6. Combine pumpkin, cream, and sugars in a bowl and whisk well. Combine pumpkin pie spice, vanilla, eggs, and egg yolk.
  7. The pie filling should be poured into the pie crust and placed on a baking sheet.
  8. Bake for 50 to 55 minutes, until the cake, is set around the edges and jiggling just slightly in the center.
  9. Let cool completely on a wire rack. Refrigerate or serve immediately with whipped cream.
  10. To make the butter-pecan whipped cream, place the butter in a large bowl and beat it with an electric mixer fitted with a whisk attachment.
  11. Next, add the heavy whipping cream and powdered sugar to the bowl. As the cream begins to thicken, beat at medium-low or medium speed for a few minutes.
  12. Beat in the pecan liqueur until soft peaks form. Immediately serve.

Notes

  • For this pioneer woman Pumpkin Pie recipe, you can use either store-bought or homemade pie crust. The pie crust recipe will make two pie crusts, but you can freeze the other half for later use.
  • When you cut the second pie crust, you can use it as leaves or other decorations on the pie.
  • Make sure to line your pie crust with parchment paper or foil if you plan to blind bake it.
  • If you don’t want your pumpkin pie to crack, do not overbake it! The pie should take about 55-65 minutes and you should take it out while the center is still a little wobbly, once it cools down, the center will firm up.
Keywords:Pioneer Woman Pumpkin Pie, Pumpkin Pie
Nutrition Facts

Servings 8


Amount Per Serving
Calories 323
% Daily Value *
Total Fat 13g20%
Saturated Fat 236g1180%
Cholesterol 35mg12%
Sodium 318mg14%
Potassium 222mg7%
Total Carbohydrate 46g16%
Dietary Fiber 2.4g10%
Sugars 25g
Protein 5.2g11%

Vitamin A 91%
Vitamin C 0%
Calcium 65%
Iron 6.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.