Classic Pumpkin Pie (Printable)

Silky pumpkin custard with warm spices in flaky pastry crust

# 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 teaspoons ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon salt
12 - 1 teaspoon pure vanilla extract

# Directions:

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. Refrigerate 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, 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 -
  • Effortlessly Classic: Achieves the timeless Thanksgiving dessert with a straightforward, easy-to-follow recipe.
  • Perfectly Spiced: A warm blend of cinnamon, ginger, nutmeg, and cloves creates a rich, aromatic filling.
  • Crowd-Pleasing: Yields 8 generous servings, making it ideal for holiday meals and family dinners.
02 -
  • Chill Your Crust: Chilling the prepared pie crust in the dish before adding the filling helps prevent it from becoming soggy and ensures a flakier texture.
  • Avoid Overbaking: Bake only until the center has a slight jiggle. The filling will continue to set as it cools, resulting in a perfectly silky-smooth custard.
  • Cool Completely: Allowing the pie to cool for at least two hours is essential. Slicing it while warm can result in a messy, unset filling.
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