Classic Pumpkin Pie (Print Version)

Silky spiced pumpkin custard in buttery flaky crust with cinnamon and warming 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

# Steps:

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

# Expert Advice:

01 -
  • Classic Flavor: A perfect blend of cinnamon, ginger, nutmeg, and cloves creates the ultimate comfort food experience.
  • Texture Contrast: The creamy, smooth custard pairs beautifully with the crisp, flaky crust.
  • Holiday Essential: It is the ideal centerpiece for Thanksgiving or any festive dinner.
  • Simple Preparation: Easy-to-follow steps ensure a delicious result for bakers of all levels.
02 -
  • Ingredient Check: For best results, use pure pumpkin purée, not pumpkin pie filling which already contains spices and sugar.
  • Prevent Shrinking: Chill the crust in the refrigerator while preparing the filling to help it hold its shape during baking.
  • Don't Overbake: The center should still have a slight jiggle when you take it out of the oven; it will firm up as it cools.
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