Pumpkin pie is obviously the dessert Thanksgiving tables can’t go without: a crisp crust holding a smooth, spiced custard that’s creamy, not heavy. I love it! This is my take on the classic version, made with a can of pumpkin, evaporated milk and the usual warm spices.
Bake the crust a little first so the bottom stays crisp, pull the pie while the center still has a wobble, and let it cool. That’s all there is to it, and you’ll get a smooth, creamy top.
Tips for Making Classic Pumpkin Pie
Use pumpkin puree, not pie filling. Pie filling is already sweetened and spiced and will throw the recipe off. The label should say 100 percent pumpkin.
Par-bake the crust. A short bake with weights keeps the bottom from turning soggy under the wet filling.
Whisk the spices with the sugar. It spreads them evenly, with no clumps of cloves in one bite.
Pull it while the center wobbles. Bake until a knife inserted halfway between center and edge comes out clean. The middle will still jiggle.
Cool it slowly. Let it come to room temperature on the counter. A sudden temperature change is what cracks the top.
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Classic Pumpkin Pie
- Total Time: 3 hours 30 minutes
- Yield: Serves 8
Description
Pumpkin pie is obviously the dessert Thanksgiving tables can’t go without: a crisp crust holding a smooth, spiced custard that’s creamy, not heavy. I love it! This is my take on the classic version, made with a can of pumpkin, evaporated milk and the usual warm spices.
Ingredients
For the Crust
- 1 unbaked deep-dish 9-inch (23 cm) pie crust, homemade or store-bought
For the Filling
- 1 can (15 oz / 425 g) 100 percent pumpkin puree
- 1 can (12 oz / 354 ml) evaporated milk
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
For Serving
- Whipped cream
Instructions
Heat the oven to 425°F (220°C). Fit the crust into a deep-dish 9-inch pie plate and crimp the edge. Line with foil and fill with pie weights.
Bake for 12 minutes, remove the foil and weights, and bake 5 minutes more. Reduce the oven to 350°F (175°C).
Whisk the sugar, cinnamon, ginger, cloves and salt together in a large bowl. Whisk in the eggs, then the pumpkin, then the evaporated milk until smooth.
Set the pie plate on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, until a knife inserted halfway between the center and the edge comes out clean.
Cool on a wire rack for 2 hours, then refrigerate if you’re not serving it within the hour. Serve at room temperature or chilled, with whipped cream.
Notes
- Store covered in the fridge for up to 4 days.
- Make ahead: bake up to 2 days in advance. A baked, cooled pie freezes well, wrapped tightly, for up to 1 month; thaw it overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Fat: 12 g
- Carbohydrates: 43 g
- Protein: 6 g
Frequently Asked Questions
Why did my pumpkin pie crack on top?
It was overbaked or cooled too fast. Take it out when the center still wobbles, and let it cool on the counter instead of in a cold spot or the fridge.
How can I tell when pumpkin pie is done?
An instant-read thermometer in the center reads about 175°F (80°C), and the middle still jiggles slightly. It sets fully as it cools.
What can I use if I don't have evaporated milk?
Use 1 1/2 cups (360 ml) half-and-half, or whole milk for a softer set. Heavy cream works but makes the pie very rich. Don't use sweetened condensed milk, which would make it far too sweet.
Does pumpkin pie need to be refrigerated?
Yes, since it's an egg custard. Counting the cooling time, it shouldn't sit out more than 2 hours in total, so refrigerate it once it has cooled.
Can I freeze pumpkin pie?
Yes. Freeze the baked, fully cooled pie wrapped tightly for up to 1 month and thaw it overnight in the fridge. The texture is best when you freeze it before slicing.
