Pumpkin Pie Recipe
Classic pumpkin pie with a smooth, warmly spiced pumpkin custard baked in a crisp butter crust.
Contains: Wheat · Milk · Egg
This recipe contains wheat, milk and egg. If you use a prepared pie crust, check its label because formulations and allergen statements can vary.
WHY IT WORKS
Why This Recipe Works
01
Balance the Warm Spices
Cinnamon leads the filling, while ginger, nutmeg and cloves add warmth without overpowering the pumpkin.
02
Keep the Filling Smooth
Whisking the pumpkin and sugar before adding the eggs and milk helps create an even custard with no pockets of spice.
03
Bake in Two Stages
A short hot start helps the crust set, then a lower oven temperature cooks the pumpkin custard more gently.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Set an oven rack in the lower-middle position and heat the oven to 425°F. Put the chilled pie crust on a rimmed sheet pan so the filled pie is easier to move.
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In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until smooth and evenly combined.
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Whisk in the eggs until fully incorporated, then gradually whisk in the evaporated milk and vanilla until the filling is smooth.
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Pour the filling into the chilled crust. Bake at 425°F for 15 minutes.
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Reduce the oven temperature to 350°F and continue baking for about 40 to 50 minutes. Start checking at 40 minutes; the filling near the crust should look set while the center still has a small, gentle wobble. If the crust edge is browning too quickly, shield it loosely with foil.
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Transfer the pie to a wire rack and cool for 2 hours before slicing. Serve then, or cover and refrigerate promptly if you are serving it later.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The filling is ready when it looks set near the crust but the center still has a small, gentle wobble when the pie is nudged. It will continue to set as it cools.
Make Ahead
Bake the pie up to 1 day ahead. Cool it completely, cover it and refrigerate it. For the cleanest slices, serve it chilled or let it stand at room temperature for about 20 to 30 minutes before serving.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1 unbaked 9-inch butter pie crust, fitted into a pie plate and chilled
With1 unbaked 9-inch dairy-free pie crust, fitted into a pie plate and chilled
Replace1 unbaked 23-centimetre butter pastry case, fitted into a pie dish and chilled
With1 unbaked 23-centimetre dairy-free pastry case, fitted into a pie dish and chilled
Use a dairy-free pie crust of the same size and check the label.
Replace1 US cup evaporated whole milk
With1 US cup plant-based evaporated milk
Replace240 millilitres (ml) evaporated whole milk
With240 millilitres (ml) plant-based evaporated milk
Use the same quantity of a plant-based evaporated milk alternative.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use pure pumpkin puree, not sweetened pumpkin pie filling. Keep the fitted butter crust chilled until the filling is ready, and stir the canned pumpkin before measuring if it has separated slightly.
Useful Substitutions
Dark brown sugar can replace light brown sugar for a deeper molasses flavor. If you prefer a ready-made spice blend, use 2 3/4 teaspoons (tsp) pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves.
INGREDIENT QUALITY
Quality Note
Use pure pumpkin puree rather than sweetened pumpkin pie filling so the sugar and spice balance stays under your control. Keep the fitted crust chilled until the filling is ready to help it hold its shape in the hot oven.
SPEND LESS
Cost-Saving Tip
Store-brand canned pumpkin and evaporated milk work well here, so compare unit prices rather than paying extra for a premium label when the ingredient list is equivalent.
COOKING TIPS
Tips
Keep the Crust Cold
Keep the fitted crust chilled while you mix the filling. Starting with cold pastry helps the edge hold its shape during the initial high-heat bake.
Whisk Just Until Smooth
Whisk the filling until smooth, but there is no need to beat in extra air. A calm, even custard bakes more neatly than a foamy mixture.
Lower the Heat After 15 Minutes
The initial 425°F bake helps set the crust. Reducing the oven to 350°F lets the custard finish more gently and reduces the risk of overbaking.
Let It Cool Fully
Pumpkin pie continues setting as it cools. Give it 2 hours before slicing so the filling firms up and the slices hold their shape.
MAKE IT LAST
Storing & Freezing
Storing
Do not leave the pie at room temperature for more than 2 hours after baking. Cover and refrigerate it, then use it within 3 to 4 days.
Freezing
Once fully cooled, wrap the whole pie or individual slices well and freeze in an airtight container. For best texture, use within about 1 month.
Thaw in the Refrigerator
Thaw frozen pumpkin pie overnight in the refrigerator while still wrapped. Uncover it after thawing so condensation does not soften the surface.
Serving
Pumpkin pie is best served chilled or cool rather than reheated. For a softer texture, let a refrigerated slice stand at room temperature for about 20 to 30 minutes before serving.
ESTIMATED PER SERVING
Nutrition
1 of 8 slices
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Pumpkin Pie FAQs
How do I know when pumpkin pie is done?
The filling near the crust should look set while the center still has a small, gentle wobble when the pie is nudged. It will continue to set as it cools.
Why did my pumpkin pie crack?
Cracks usually mean the custard baked a little too long or cooled too abruptly. Remove the pie while the center still wobbles slightly and let it cool gradually on a wire rack.
Can I use fresh pumpkin instead of canned pumpkin?
You can, but homemade pumpkin puree can vary a lot in moisture. For the most consistent filling, cook it down or drain it until it is as thick as canned pumpkin puree before measuring.
Do I need to blind-bake the crust?
No. This recipe starts in a hot oven to help the crust begin setting before the temperature is lowered for the custard. Keep the crust chilled until filling it.
Can I make pumpkin pie ahead of time?
Yes. Bake the pie up to 1 day ahead, cool it completely, then cover and refrigerate it. The chilled filling also slices especially cleanly the next day.
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