Classic Pumpkin Pie (Printable Version)

Silky pumpkin custard spiced with cinnamon, ginger, and nutmeg in a buttery flaky crust.

# What You Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground cloves
11 - 1/2 tsp salt
12 - 1 tsp pure vanilla extract

# How to Make It:

01 - Preheat the oven to 425°F. Position the oven rack in the lower third of the oven.
02 - Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator while preparing the filling.
03 - In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
04 - Pour the filling into the prepared pie crust.
05 - Bake at 425°F for 15 minutes.
06 - Reduce the oven temperature to 350°F and continue baking for 40 minutes, or until the center is just set with a slight jiggle.
07 - Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing. Serve plain or with whipped cream.

# Expert Advice:

01 -
  • The spice blend hits that perfect balance between warming comfort and bright brightness
  • The custard texture is impossibly silky without requiring any fancy techniques
02 -
  • The pie is done when the edges are set but the center still jiggles slightly like gelatin
  • Overbaking creates cracks and a grainy texture, so trust the visual cues over the timer
03 -
  • If the crust edges start browning too quickly, tent with foil
  • Evaporated milk cannot be substituted with regular milk, the consistency will be too thin
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