Roll out the dough onto a baking tray and blind-bake it for 15 minutes at 350°F (175°C).
18 oz Pie Crust Dough
Prepare the filling by mixing the sugar, starch, and pumpkin puree until you achieve a smooth mixture.
3 cups Pumpkin Puree, 1 cup Sugar, 2 tablespoons Starch
Remove the crust from the oven after 15 minutes and pour the filling into it.
Bake for an additional 45 minutes or until the crust turns beautifully golden.
Allow it to cool thoroughly before serving.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
While this recipe keeps it simple, feel free to customize the spice blend to your liking. Add a pinch of cinnamon, nutmeg, or a dash of vanilla extract for a more complex flavor profile.
To ensure your pie's center is perfectly set, gently jiggle the pie. It should have a slight wobble, like gelatin, when it's done baking. It will continue to set as it cools.
For the best flavor and texture, refrigerate the pie for a few hours or overnight before serving. This allows the flavors to meld and the pie to fully set.
This pie freezes beautifully! Wrap slices individually and store them in an airtight container in the freezer for up to 2-3 months. Thaw in the refrigerator before enjoying.
Don't be afraid to get creative with your crust. Try a graham cracker or gingersnap crust for a unique twist. Crushed cookies or even a gluten-free crust can be delightful alternatives.
Experiment with different nut toppings like toasted almonds or hazelnuts for added crunch and flavor complexity.