Pumpkin pie has been a Thanksgiving obsession of mine for as long as I can remember. I’m OBSESSED. Thanksgiving is NOT Thanksgiving without pumpkin pie. It’s non-negotiable in my eyes.
Rich pumpkin puree on a soft crust with a dollop of delicious whipped cream (and maybe some homemade cinnamon ice cream). There’s no other way. Now, I make my recipe exactly as my mom has always made it, but my only special twist is I make my pumpkin pie in a cast iron skillet. Because this is my blog and I do everything in a cast iron skillet.
If you’re looking for more delicious skillet desserts, try my best skillet apple crisp recipe or my skillet strawberry cobbler or blueberry cobbler. If you’re a chocolate lover, don’t miss out on my giant warm skillet cookie.
Premade Pie Crust and Canned Pumpkin
I always use premade frozen pie crust. It’s just so much easier and cuts out a lot of extra work and aggravation. If you’re ambitious and dough-worthy you can absolutely make your own. Be sure to adequately thaw frozen crust before trying to unfold or roll out, otherwise, it will split, crack, break, you name it.
As for the pumpkin filling, some like to make the filling from scratch with real fresh pumpkin but I always opt for Libby’s brand canned pumpkin. It’s silky smooth and delicious and makes this recipe come together in 15 minutes. It may be the easiest pie to make in the entire world.
How to Make Skillet Pumpkin Pie
For most pies, you’ll need to use an 8-10 inch skillet. Anything larger and your pie will be too thin. Your pie crust won’t extend all the way up the walls of the skillet, shoot for about 2 inches up the side of the skillet from the bottom, including the pinched crust. You should always give the crust a quick roll out of the packaging. This will soften the crust and also make it a little larger.
Grease the skillet well with cooking spray, lay the crust, and crimp the edges using your thumb and index finger. Fill with pumpkin pie filling and bake. P.S. Don’t forget to save yourself (or me) an extra slice for breakfast. This is the best part.
More Skillet Desserts
- Skillet blueberry cobbler
- Skillet apple crisp
- Skillet cookie
- Skillet s’mores dip
Skillet Pumpkin Pie Recipe
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 6–8 servings 1x
- Category: Dessert
- Cuisine: American
Description
My mother’s ‘famous’ recipe for skillet pumpkin pie, made in a cast iron skillet.
Ingredients
- 1 can (15 ounces) 100% Pure Pumpkin (I use LIBBY’S)
- 1 can (12 ounces) evaporated milk
- 1 10 inch unbaked pie crust, fully thawed
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- Whipped cream (optional)
Instructions
- Preheat oven to 425°F.
- Mix sugar, cinnamon, salt, ginger, and clove in a small bowl. Beat eggs in a large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk, mixing as you go. I like to use a rubber spatula.
- Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. You may need to fold down the top 1/2 inch. THis will also give you extra dough to work with. Pour in the pie mixture.
- Bake at 425°F for 15 minutes. Reduce temperature to 350°F nd bake for an additional 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Let cool on the stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Notes
This recipe can also be made in a standard pie dish as is.
Be sure to adequately thaw frozen crust before trying to unfold or roll out, otherwise, it will split, crack, break, you name it.
Nutrition
- Serving Size: 1 piece
- Calories: 282
- Sugar: 24.9g
- Sodium: 329mg
- Fat: 12.2g
- Saturated Fat: 4.2g
- Carbohydrates: 38.1g
- Fiber: 2.3g
- Protein: 6.3g
- Cholesterol: 59mg
Keywords: pumpkin pie recipe, skillet pumpkin pie
Recipe credit: LIBBY’S Famous Pumpkin Pie.
If I can let you in on a little known secret about pumpkin pie. Mix the filling and leave it in the fridge, covered, overnight. Mix again just before filling the pie crust and baking. Wow what a difference! Pumpkin pie is also my favorite and I’ve used this little secret for awhile now. You will know the difference immediately! It lets the spices mingle and blend and it really gives it a pop of flavor. 🙂
Can a cast iron skilled be used on a glass top cook surface? I have been hesitant to get a cast iron skillet, but see so many delicious recipes!
YES! I have a glass cooktop and if you haven’t
guessed I’ve really put it to the test. I can’t speak for all glass cooktops but as long as you are mindful of not dragging the skillet across the burner, it shouldn’t cause any scratches outside of normal use. No scratches that I can see yet!
I made this last night for our Sunday family dinner and it was a huge hit! I loved making it in the cast iron skillet – the crust was so evenly baked and the pie was perfect (bummed I forgot to take a photo!) Every Kitchenswagger recipe I’ve made has been a hit with my gang, and this pie is no different! Thanks Shawn!
Thanks for the kind words, Nancy. I think it’s way better in the skillet too. Glad this was a hit with the fam!
Delicious pie and I did have it for breakfast too!
I think it’s even better the second day!