Classic Pumpkin Pie (Printable Version)

Silky spiced pumpkin custard in buttery flaky crust, perfect for autumn gatherings

# What You'll 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

# How to Make It:

01 - Preheat oven to 425°F. Position oven rack in lower third of oven.
02 - Roll out pie crust and fit into 9-inch pie dish. Trim and crimp edges as desired. Chill in refrigerator while preparing filling.
03 - 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.
04 - Pour filling into prepared pie crust.
05 - Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 40 minutes, or until center is just set with slight jiggle.
06 - Remove from oven and cool completely on wire rack for at least 2 hours before slicing.
07 - Serve plain or with whipped cream.

# Expert Tips:

01 -
  • The filling comes out impossibly smooth, almost like a silk custard that melts before you even chew
  • The spice balance hits that perfect sweet spot where warm ginger and cinnamon dance without overpowering the pumpkin itself
02 -
  • The slight jiggle in the center when you remove the pie is normal and actually means you have not overcooked it into a rubbery disaster
  • Cooling completely is not optional, no matter how much everyone wants a warm slice immediately
03 -
  • Baking the pie on the lowest oven rack prevents the crust from burning before the filling sets
  • Room temperature ingredients prevent lumps and ensure the smoothest possible texture
Go Back