Desserts & Bakery · Free
Classic Pumpkin Pie
A silky, warmly spiced pumpkin custard in a flaky pie crust. The essential holiday dessert, best topped with a cloud of whipped cream.
****+
Prep 25 min · Cook 55 min
Method
Heat the oven to 425 degrees F and place a rack in the lower third of the oven.
Roll out the chilled crust and fit it into a 9-inch pie plate, then fold the overhang under and crimp the edge decoratively.
Prick the bottom of the crust a few times with a fork, then place it in the freezer while you make the filling to keep it from shrinking.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
Whisk in the eggs one at a time, then whisk in the evaporated milk, heavy cream, and vanilla until the filling is completely smooth.
Pour the filling into the chilled crust, being careful not to overfill; leave about a quarter inch of space at the top.
Bake at 425 degrees F for 15 minutes to set the crust, then lower the oven to 350 degrees F without opening the door.
Continue baking for 35 to 45 minutes more, until the edges are set but the center 2 inches still jiggle slightly when you nudge the pan.
If the crust edges brown too fast, cover just the rim with strips of foil.
Cool the pie completely on a wire rack, at least 3 hours; the center firms up fully as it cools.
Refrigerate until cold before slicing, and serve with whipped cream.
Chef's tips
- Buy plain pumpkin puree, not pre-sweetened pumpkin pie filling, so you can control the spices.
- Do not overbake; a slight jiggle in the center means a smooth, creamy custard once it cools.
- Chilling the crust before baking helps it hold its shape and stay flaky under the wet filling.
Cooking times vary by equipment -- cook to temperature and to taste.
