Pumpkin Pie Recipe
A classic pumpkin pie with a silky custard filling and a crisp, golden crust. Whisk it together, pour, and bake — and it holds beautifully for a make-ahead holiday dessert.
Ingredients
- 1 (9-inch) homemade pie crust or deep-dish store-bought pie crust (See Notes!)
- ¾ cup packed light brown sugar (165g)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large eggs room temperature
Instructions
- If using a homemade pie crust, roll the pie crust to a 14-inch circle. Line a 9-inch pie dish with the pie dough and crimp edges. Chill the crust until ready to use (see notes about blind baking).
- Position an oven rack in the bottom third, and preheat the oven to 400F.
- In a large mixing bowl, whisk together the sugar, spices, and salt. Add the pumpkin, milk, and eggs, and whisk until well combined. Pour into the pie shell. (You can brush the edges of the pie crust with an egg wash, if desired. If you are using a store-bought crust, you may have leftover filling.)
- Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken, about 40 minutes. (If you have two store-bought crusts, reduce the second bake time by 10-15 minutes.) Remove from the oven and let cool completely on a wire rack. If making ahead, cover and refrigerate for up to 2 days before serving.
Notes
- Using store-bought crust? The filling yield is 4¼ cups. This fills a standard 9-inch pan 1½ to 2 inches deep with a homemade crust. Shallow pans and pre-shaped frozen shells will hold less—fill a second crust or bake the extra as mini pumpkin pies.
- If using a homemade pie dough, blind-bake the crust for an extra crispy shell. To blind bake, line the crimped pie crust with parchment paper and fill with weights. Bake for 15 minutes at 425°F. Remove the parchment and weights, then add the filling and bake as directed.
- Swap the spices for pumpkin pie spice. Use 1½ teaspoons of pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.
- Decorate the pie: Use extra pie dough or scraps to cut out leaves. Brush with egg wash and bake them separately on a baking sheet at 400°F for about 10 to 15 minutes, or until golden brown and crispy. Place them on top of the cooled pie. You can also add sugared cranberries or homemade whipped cream!
- I updated this recipe to make the filling super easy. If you prefer the old method, you can follow these instructions: In a small pot, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Place over medium-low heat, and cook, frequently stirring, until hot and bubbling. Remove from the heat. Swap the evaporated milk for heavy cream and warm the cream in the microwave for about 90 seconds, just until steaming. Whisk the eggs in a medium bowl until lightly beaten, then whisk in the cream. Whisk the egg mixture into the pumpkin mixture until well combined. Pour into your frozen or blind-baked crust and bake as directed.
Nutrition
Calories: 226kcal Carbohydrates: 32g Protein: 6g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 66mg Sodium: 253mg Potassium: 256mg Fiber: 2g Sugar: 21g Vitamin A: 6780IU Vitamin C: 2mg Calcium: 130mg Iron: 2mg