Pumpkin Pie

★ 4.4 · Medium

A silky, warmly spiced pumpkin custard filling in a flaky pastry crust makes this the quintessential holiday pie, simple enough for any home baker.

20 minPrep Time

55 minCook Time

195 minTotal Time

one 9-inch pieYield

Why You'll Love This

Classic holiday dessert
Silky, warmly spiced custard filling
Make-ahead friendly

Ingredients

19-inch unbaked pie crust, fitted into a pie dish
1 (15-ounce) canpure pumpkin puree
3/4 cupgranulated sugar
1 teaspoonground cinnamon
1/2 teaspoonground ginger
1/4 teaspoonground cloves
1/2 teaspoonsalt
2large eggs
1 (12-ounce) canevaporated milk

Nutrition (estimated per serving)

320Calories

7gProtein

12gFat

46gCarbs

2gFiber

340mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 425 F.
In a large bowl, whisk the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt together until smooth.
Whisk in the eggs until fully combined.
Gradually whisk in the evaporated milk until the filling is smooth and no streaks remain.
Pour the filling into the unbaked pie crust, filling it nearly to the top.
Bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F without opening the door and continue baking for 40 to 45 minutes.
The pie is done when the edges of the filling are set but the center 2 to 3 inches still jiggles slightly like gelatin when the pan is gently shaken -- it will continue to set as it cools.
If the crust edges brown too quickly, cover them with strips of foil or a pie shield partway through baking.
Cool the pie on a wire rack for at least 2 hours before slicing, or refrigerate for a firmer set.
Serve at room temperature or chilled, with whipped cream if desired.

Tips

Starting at a high temperature and then lowering it helps set the crust quickly while gently finishing the custard filling without cracking.
Resist the urge to bake until the center looks fully set in the oven -- an underdone-looking wobble in the middle will firm up perfectly as the pie cools.