# 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.

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.

- Total time: 1 h 30 min (prep 30 min, cook 1 h)
- Serves: 8
- Per serving (estimated): 340 kcal, 6 g protein
- Cuisine: American. Category: Baking. Diet: vegetarian.

## Ingredients

- 1 single pie crust, homemade or store-bought (9-inch)
- 1 can (425 g) pumpkin puree, not pie filling
- 1 can (350 ml) evaporated milk
- 150 g light brown sugar (3/4 cup packed)
- 2 large eggs plus 1 egg yolk
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 1 tsp vanilla extract

## Method

1. Heat the oven to 400°F (200°C) with a rack in the lower third. Fit the crust into a 9-inch (23 cm) pie plate, crimp the edge and chill 15 minutes.
2. Line the crust with parchment and fill with pie weights or dry beans. Bake 15 minutes, remove the weights and bake 5 more minutes, until the bottom looks dry and pale gold.
3. Lower the oven to 350°F (175°C).
4. Whisk the pumpkin, brown sugar, spices and salt in a bowl until smooth.
5. Whisk in the eggs and yolk, then the evaporated milk and vanilla until just combined. Avoid whipping in air.
6. Pour the filling into the warm crust. If the crust edge is dark, cover it with a strip of foil.
7. Bake 40 to 50 minutes, until the edges are set and the center jiggles slightly like gelatin, or reads 175°F (79°C) in the center.
8. Cool on a rack for 2 hours, then chill at least 2 hours more before slicing.

## Why it 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.

## The science

- **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.
- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/pumpkin-pie (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846