Classic Pumpkin Pie (Printer Friendly)

Silky spiced pumpkin custard in buttery flaky crust with warming autumn spices.

# What You Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust, homemade or store-bought

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée, not pumpkin pie filling
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground cloves
11 - 1/2 tsp salt
12 - 1 tsp pure vanilla extract

# Directions:

01 - Preheat oven to 425°F. Position oven rack in lower third. Roll out pie crust and fit into 9-inch pie dish. Trim and crimp edges as desired. Chill crust in refrigerator while preparing filling.
02 - In large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
03 - Pour filling into prepared pie crust. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 40 minutes, until center is just set with slight jiggle.
04 - Remove from oven and cool completely on wire rack for at least 2 hours before slicing. Serve plain or with whipped cream.

# Pro Advice:

01 -
  • The texture is impossibly silky, somewhere between custard and velvet, with just enough wobble in the center to let you know it's homemade
  • Its the kind of dessert that makes people pause mid conversation and close their eyes for a second
  • The spice blend hits that perfect autumn note without being overwhelming or cloying
02 -
  • Underbaking is better than overbaking, as the pie continues to cook as it cools and a slightly jiggly center is exactly what you want
  • Room temperature ingredients prevent the custard from curdling and help everything blend together seamlessly
  • The pie needs those full 2 hours of cooling time to slice cleanly, so plan accordingly and do not rush this step
03 -
  • Chill your pie crust for at least 15 minutes before filling to prevent shrinking during baking
  • Use a pie shield or foil to cover the edges if they are browning too quickly
Go Back