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Classic Pumpkin Pie Recipe

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4.3 from 12 reviews

This classic Pumpkin Pie recipe features a tender, flaky pie crust filled with a smooth, spiced pumpkin custard. Perfectly balanced with cinnamon, ginger, nutmeg, and cloves, this traditional dessert is ideal for fall gatherings and holiday celebrations. The pie is baked to perfection with a creamy texture and subtle spice notes.

Ingredients

Pie Crust

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

Filling

  • ¾ cup packed light brown sugar (165g)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 (15-ounce/425g) can pumpkin puree
  • 1 (12-ounce/354ml) can evaporated milk
  • 3 large eggs (room temperature)

Instructions

  1. Prepare the pie crust: If using a homemade crust, roll it out to a 14-inch circle. Fit it into a 9-inch pie dish and crimp the edges. Chill the crust until ready to fill. (Optionally, blind bake if desired – see notes.)
  2. Preheat the oven: Position a rack in the bottom third of the oven and preheat to 400°F (204°C).
  3. Mix the filling: In a large bowl, whisk together light brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add pumpkin puree, evaporated milk, and eggs, then whisk until smooth and well combined. Pour mixture into the prepared pie crust. Optionally, brush crust edges with egg wash for a golden finish.
  4. Bake at high temperature: Bake the pie at 400°F for 15 minutes to set the filling and crust initial rise.
  5. Reduce temperature and continue baking: Lower the oven temperature to 350°F (177°C) and bake for an additional 40 minutes, or until the filling is puffed and jiggles slightly when shaken gently.
  6. Cool the pie: Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate covered for up to 2 days if making ahead. Serve chilled or at room temperature.

Notes

  • Blind baking the crust before adding the filling is optional, but can help prevent a soggy bottom.
  • Use room temperature eggs to ensure a smooth filling.
  • Allow the pie to cool completely before slicing for clean cuts.
  • Store leftovers covered in the refrigerator for up to 2 days.

Find it online: https://cookedbysarah.com/classic-pumpkin-pie-recipe/