Classic Pumpkin Pie
This classic pumpkin pie recipe uses pure pumpkin, evaporated milk, and four warm spices to create a silky, sliceable custard with a crisp par-baked crust that bakes up smooth and crack-free every time.
Equipment
- 9-inch pie dish - glass or ceramic works best for even browning
- Balloon whisk
- Rolling Pin - if using homemade crust
- Aluminum foil or pie crust shield
Ingredients
- 1 can pure pumpkin puree - 15 oz / 425 g; not pumpkin pie filling
- 1 can evaporated milk - 12 fl oz / 354 ml
- 2 large eggs - at room temperature
- 3/4 cup granulated sugar - 150 g
- 1/4 cup light brown sugar - 55 g, packed
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 1 tsp pure vanilla extract
- 1 single pie crust - 9-inch / 23 cm, unbaked; store-bought or homemade
Instructions
- Position a rack in the lower third of the oven and preheat to 425°F (220°C). Roll out homemade crust and fit into a 9-inch pie dish, then crimp the edges.
- Prick the crust base all over with a fork, line with parchment, and fill with pie weights or dried beans. Par-bake for 10 minutes, then remove weights and parchment and set aside.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Break up any brown sugar lumps.
- Crack in the room-temperature eggs and whisk until glossy and slightly loose. Add the full can of pumpkin puree and vanilla, whisking until fully blended with no dry streaks.
- Pour in the evaporated milk gradually while whisking until the filling is completely smooth and pourable, about 30 seconds. The filling will look thin at this stage.
- Set the par-baked crust on a rimmed baking sheet. Pour the filling into the shell, stopping just below the rim to avoid overflow.
- Bake at 425°F (220°C) for 15 minutes. Reduce oven to 350°F (175°C), cover the crust edge with foil or a shield, and bake for 40 to 45 minutes more.
- The pie is done when the edges are set but the center still jiggles slightly like set jelly. An instant-read thermometer inserted an inch from the center should read about 175°F (79°C).
- Transfer the pie to a wire rack and let it cool at room temperature for at least 3 hours. The custard continues to set as it cools. Slice into 8 wedges and serve.
Notes
- Pull it while it jiggles. Overbaking causes cracks; stop when the center still wobbles like set jelly.
- Bring wet ingredients to room temperature. Set eggs and evaporated milk on the counter about an hour ahead for even baking.
- Always par-bake the crust. A par-baked shell stays crisp; a raw one turns gummy under the wet custard.
- Shield the edges early. Cover the crust rim with foil before it darkens to keep it golden, not bitter.
- Do not overmix once the milk is in. Whisk just until smooth; excess air can cause puffing, sinking, and cracking.
- Use pure pumpkin, never pumpkin pie filling. Pre-seasoned filling adds sugar and spice that unbalance the recipe.
- Cool on a rack, not on the stovetop. Air needs to circulate underneath so the bottom crust does not steam and soften.
- Make ahead. Bake up to a day in advance; flavor deepens and custard firms overnight in the fridge.
- Storage. Refrigerate within 2 hours of baking; keeps up to 4 days covered. Freeze tightly wrapped for up to 1 month.
- Substitutions. Swap brown sugar with 1/4 cup maple syrup, add 1 tbsp bourbon, or use a gingersnap crust for variation.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 13gSaturated Fat: 5gCholesterol: 60mgSodium: 310mgSugar: 28gVitamin A: 145IU
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