Classic Pumpkin Pie
Pumpkin pie is a creamy, lightly spiced custard in a crisp, buttery crust. It is the dessert that makes autumn and Thanksgiving feel complete.
- 1 h 30 minTotal time
- 8Servings
- 340kcal / serving
- 6 gProtein
This version uses canned pumpkin and evaporated milk for a silky texture. A blind-baked crust and a gentle bake keep the bottom crisp and the top smooth and unbroken.
The science: why this works
- Blind-baking the crust sets the pastry before the wet filling goes in, so the bottom stays crisp.
- Evaporated milk adds richness with less water, which gives a thicker, silkier custard.
- Brown sugar adds a hint of molasses that goes well with warm spices.
- Stopping the bake while the center still wobbles keeps the eggs from overcooking and cracking.
- Cooling slowly lets the custard finish setting and prevents splits.
Why custard cracks
Eggs set at about 160°F (71°C), and higher heat squeezes water out and tightens them. When the filling overbakes, it shrinks and splits. Pulling the pie at about 175°F (79°C), with the center still jiggly, avoids the cracks.
Learn: Setting custard gently →Why blind bake
A wet filling soaks into raw pastry before it can set. Baking the crust first dries and firms it, so it stays crisp under the custard. Weights stop the crust from puffing up or sliding down the sides.
Learn: Pie crust: less water →Why gentle mixing
Whisking in a lot of air makes bubbles that rise and then collapse as the pie bakes, leaving a pitted or cracked surface. Stirring until just smooth gives a dense, satiny custard. Use a whisk or fork and stop as soon as the mixture looks smooth.
Learn: Proteins set when they heat →Classic Pumpkin Pie
1 h 30 min · 8 servings · American · Baking
Ingredients
Makes 8 servings
- 1single pie crust, homemade or store-bought (9-inch)
- 1 can(425 g) pumpkin puree, not pie filling
- 1 can(350 ml) evaporated milk
- 150 glight brown sugar (3/4 cup packed)
- 3large eggs plus 1 egg yolk
- 1½ tsp1/2 tsp ground cinnamon
- ½ tspground ginger
- ¼ tspground nutmeg
- ¼ tspground cloves
- ½ tspfine salt
- 1 tspvanilla extract
Method
Tips for the best result
- Check the pie from 40 minutes and stop when the center is barely wobbly.
- Use pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Cool it fully so the custard sets for clean slices.
Mistakes to avoid
- Overbaking dries out the custard and makes it crack, so pull it while the center still jiggles.
- Skipping the blind bake gives a pale, soggy bottom crust, so bake the crust first.
- Cutting into it warm gives a loose filling, so chill at least 2 hours.
Variations and swaps
- Add 1 tbsp bourbon or maple syrup to the filling.
- Top with whipped cream and a sprinkle of cinnamon.
- Use a gingersnap crumb crust instead of pastry.
- Swap evaporated milk for heavy cream for a richer pie.
- Swap the individual spices for 2 1/2 tsp pumpkin pie spice.
- Swap light brown sugar for white sugar and maple syrup for a cleaner flavor.
Storing and reheating
Refrigerate the pie, covered, for up to 4 days. Do not leave it out more than 2 hours. Freeze wrapped slices for up to 1 month and thaw in the fridge.
Classic Pumpkin Pie: questions
How do I know pumpkin pie is done?
The edges should be set and the center should jiggle slightly like gelatin. An instant-read thermometer in the center reads about 175°F (79°C). It will finish setting as it cools.
Why did my pumpkin pie crack?
Cracks come from overbaking, baking at too high a heat, or cooling it too quickly. Pull the pie when the center still wobbles and cool it on a rack at room temperature.
Can I use fresh pumpkin?
Yes. Roast a sugar pumpkin, puree it and drain any extra liquid in a cheesecloth-lined strainer for 30 minutes. Use 425 g of the drained puree.
Do I have to blind bake the crust?
For the crispest bottom, yes. Baking the crust for about 20 minutes before adding the filling keeps it from getting soggy under the wet custard.
Should pumpkin pie be refrigerated?
Yes. It is an egg custard, so it must be refrigerated within 2 hours of baking and eaten within 4 days.
