Classic Pumpkin Pie

The first time I made pumpkin pie, I was twenty-two and hosting my very first Thanksgiving. I'd promised everyone the classics, but I was secretly terrified of the pie. My grandmother's recipe card had disappeared somewhere in a move, and I was working from memory, standing in my tiny apartment kitchen with flour already dusting my socks. The pie crust cracked when I tried to transfer it to the dish, and I may have cried a little before patching it together with extra water and determination. When my friends took that first bite and went completely silent, then immediately reached for seconds, I knew this recipe would stay with me forever.

Last November, I made six of these pies in one weekend for a Friendsgiving potluck. By the third pie, I'd stopped measuring the spices precisely and was going purely by smell and instinct. That was also the weekend I learned that pumpkin pie tastes even better when eaten standing up in the kitchen with friends, using the same fork and pretending calories don't count on holidays.

Ingredients

• Unbaked 9-inch pie crust: Homemade brings something special, but a quality store-bought version works perfectly and saves you about an hour of kitchen time
• 425 g canned pumpkin purée: Make absolutely sure you are buying pumpkin purée and not pumpkin pie filling, which is pre-sweetened and spiced
• 150 g packed light brown sugar: The molasses in brown sugar gives the pie depth and a gorgeous amber color that white sugar just cannot replicate
• 2 large eggs: Room temperature eggs incorporate more easily into the custard mixture
• 240 ml evaporated milk: This is the secret ingredient that makes the filling so creamy without making it too heavy
• 60 ml heavy cream: Just enough cream to add richness without overwhelming the delicate pumpkin flavor
• 1 1/2 tsp ground cinnamon: The backbone spice that everyone immediately recognizes and associates with comfort
• 1/2 tsp ground ginger: Adds a subtle warmth that cuts through the sweetness beautifully
• 1/4 tsp ground nutmeg: A tiny amount goes a long way, adding that classic holiday baking aroma
• 1/4 tsp ground cloves: Just enough to give depth without making the pie taste medicinal
• 1/2 tsp salt: Enhances all the other flavors and balances the sugar
• 1 tsp pure vanilla extract: Always use pure vanilla, it makes a noticeable difference in the final taste

Instructions

Preheat and Position:

Set your oven to 220°C (425°F) and move the rack to the lower third position, which helps the bottom crust cook properly without burning the top.

Prepare the Crust:

Roll out your dough and gently press it into a 9-inch pie dish, trimming any overhang and crimping the edges however you like, then chill it while you make the filling.

Whisk the Filling:

In a large bowl, combine pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until completely smooth.

Fill the Crust:

Pour the silky mixture into your chilled pie crust, being careful not to overfill, and place it carefully in the oven.

Bake with Care:

Bake at 220°C (425°F) for 15 minutes, then reduce heat to 175°C (350°F) and continue baking for 40 minutes until the center has just the slightest wobble.

Patience Pays Off:

Let the pie cool completely on a wire rack for at least 2 hours, which allows the custard to fully set and the flavors to deepen.

Pin It

My sister-in-law once told me she'd never made pumpkin pie because it seemed intimidating, but after watching me throw this together while we chatted about everything and nothing, she realized it's actually one of the most forgiving desserts. Now she makes it every year, and her version has somehow become the one everyone looks forward to most.

Making It Your Own

After years of making this recipe, I have learned that small adjustments can make it feel completely new. Sometimes I add a pinch of allspice when I want deeper warmth, or I replace the heavy cream with coconut cream for a dairy-free version that is surprisingly delicious.

Timing and Storage

This pie actually tastes better the next day, once the spices have had time to really settle into the custard. I bake mine the day before Thanksgiving, wrap it tightly once completely cooled, and store it in the refrigerator until I am ready to serve.

Serving Suggestions

While the pie is absolutely perfect on its own, a dollop of freshly whipped cream never hurt anyone. Sometimes I add a tiny bit of maple syrup to the cream for an extra layer of autumn flavor that makes everyone ask what the secret ingredient is.

• Let the pie come to room temperature for about 30 minutes before serving if it has been refrigerated
• A dusting of cinnamon on the whipped cream makes for a beautiful presentation
• Leftovers, if there are any, make an absolutely incredible breakfast the next morning

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There is something deeply satisfying about sliding a perfectly golden pumpkin pie onto the Thanksgiving table and watching everyone's faces light up. It is not just dessert, it is a reminder that some traditions are worth keeping exactly as they are.

Recipe FAQs

→ Can I use fresh pumpkin instead of canned?

Yes, roast and purée fresh sugar pumpkin or butternut squash until smooth. Drain excess moisture overnight in the refrigerator for best results.

→ How do I know when the pie is done baking?

The edges should be slightly puffy while the center has a gentle jiggle, similar to gelatin. It will continue setting as it cools. A knife inserted halfway between center and edge should come out clean.

→ Can I make this dairy-free?

Substitute coconut cream or full-fat coconut milk for both evaporated milk and heavy cream. The texture remains creamy with a subtle coconut note that complements the warm spices.

→ How long should the pie cool before serving?

Allow at least 2 hours at room temperature for the filling to fully set. For cleanest slices, refrigerate for 4 hours or overnight. Serve chilled or bring to room temperature before serving.

→ Can I freeze pumpkin pie?

Yes, wrap the completely cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

→ What's the difference between pumpkin purée and pumpkin pie filling?

Pure pumpkin purée contains only cooked pumpkin, while pie filling includes added sugar and spices. Always use purée for this dessert to control the sweetness and spice balance.