Classic Pumpkin Pie (Printable)

Silky spiced pumpkin custard nestled in buttery flaky crust. Classic autumn comfort.

# 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

# How to make it:

01 - Preheat oven to 425°F and position oven rack in lower third.
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 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. Serve plain or with whipped cream.

# Expert Suggestions:

01 -
  • Perfectly Spiced: A balanced blend of cinnamon, ginger, nutmeg, and cloves creates that classic, nostalgic flavor.
  • Silky Smooth Texture: The combination of evaporated milk and heavy cream results in a luxuriously smooth and creamy custard filling.
  • Simple & Approachable: With an 'Easy' difficulty rating, this recipe is perfect for bakers of all skill levels, especially with the option of a store-bought crust.
  • Holiday Favorite: It's the quintessential dessert for Thanksgiving, bringing warmth and tradition to your holiday table.
02 -
  • Avoid Cracking: To prevent the filling from cracking, bake just until the center has a slight jiggle. The custard will finish setting as it cools.
  • Patience is Key: Let the pie cool completely on a wire rack for at least 2 hours before slicing. This ensures clean cuts and a perfectly set filling.
  • Prevent a Soggy Bottom: Baking the pie on the lower third oven rack helps the bottom crust cook thoroughly and become golden brown.
  • Use Pure Purée: For the best flavor and texture, make sure you're using 100% pure pumpkin purée, not pre-spiced and sweetened pumpkin pie filling.
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