Classic Pumpkin Pie

Embrace the essence of autumn with this classic Pumpkin Pie, a staple dessert for Thanksgiving and cozy seasonal gatherings. Featuring a silky, spiced pumpkin custard nestled in a buttery, flaky pastry crust, this recipe brings warmth and nostalgia to your table with every bite.

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This pie captures the rich, earthy sweetness of pumpkin balanced by a medley of aromatic spices. Whether you are serving it to a crowd or enjoying a quiet slice with coffee, the combination of textures and flavors makes it a timeless favorite.

Ingredients

• Pie Crust
• 1 unbaked 9-inch pie crust (homemade or store-bought)


• Pumpkin Filling
• 425 g (15 oz) canned pumpkin purée (not pumpkin pie filling)
• 150 g (3/4 cup) packed light brown sugar
• 2 large eggs
• 240 ml (1 cup) evaporated milk
• 60 ml (1/4 cup) heavy cream
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp pure vanilla extract

Instructions

Step 1

Preheat the oven to 220°C (425°F). Place the oven rack on the lower third position.

Step 2

Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator while preparing the filling.

Step 3

In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.

Step 4

Pour the filling into the prepared pie crust.

Step 5

Bake at 220°C (425°F) for 15 minutes. Then reduce the oven temperature to 175°C (350°F) and continue baking for 40 minutes, or until the center is just set with a slight jiggle.

Step 6

Remove from the oven and cool completely on a wire rack, at least 2 hours, before slicing.

Step 7

Serve plain or with whipped cream.

Additional Preparation Tips

For optimal texture, ensure the pie cools completely on a wire rack for at least 2 hours before slicing; this allows the custard to set properly. This pie is also excellent for make-ahead preparation, as it can be baked a day in advance and stored in the refrigerator.

Variations and Substitutions

Customize the spice blend by adding a pinch of allspice for deeper warmth. For a dairy-free version, try replacing the heavy cream with coconut cream, which adds a subtle richness without dairy.

Serving Suggestions

This pumpkin pie is delicious served plain, letting the spices shine, or topped with a generous dollop of whipped cream for extra indulgence.

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Enjoy the comforting flavors of this homemade Pumpkin Pie, a delightful dessert that perfectly rounds off any autumn meal.

Recipe FAQs

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

Pure pumpkin purée contains 100% pumpkin with no added sugar or spices. Pumpkin pie filling includes sweeteners and spices already mixed in. For best results, use plain pumpkin purée so you can control the seasoning and sweetness levels.

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

The pie is finished when the edges appear set but the center still has a slight jiggle—similar to gelatin. It will continue to firm as it cools. Insert a knife near the edge; it should come out clean while the center remains slightly wobbly.

→ Can I make this dairy-free?

Yes, simply substitute the evaporated milk and heavy cream with full-fat coconut milk or coconut cream. The texture remains creamy and rich, though you may notice a subtle coconut flavor. Use a vegan pie crust to make it completely dairy-free.

→ Why is the pie cracked on top?

Cracking typically occurs from overbaking or cooling too quickly. To prevent this, avoid baking beyond the recommended time and let the pie cool gradually on a wire rack. Minor cracks won't affect the taste and can easily be hidden with whipped cream.

→ How long should I let the pie cool before slicing?

Allow the pie to cool completely at room temperature for at least 2 hours before slicing. This resting period is essential for the custard to set properly. For cleanest cuts, refrigerate the fully cooled pie for a few hours or overnight before serving.

→ Can I use fresh pumpkin instead of canned?

Absolutely. Roast or boil a sugar pumpkin until tender, then purée until smooth. Drain excess liquid by letting it sit in a sieve for 30 minutes. One small sugar pumpkin typically yields about 2 cups of purée.