Pumpkin Pie
Is the secret to a bakery-smooth Pumpkin Pie simply a matter of temperature control and timing? Every November, search interest for pumpkin pie spikes dramatically, which tells me two things: we crave the classic flavor and we’re still chasing that flawless, crack-free, custardy texture. This recipe leans on proven baking science gentle heat to set proteins, a quick par-bake to prevent a soggy crust, and a final cool-down for clean slices so you get consistent, silky results.
This Pumpkin Pie is cozy, family-friendly, and make-ahead smart. The filling comes together in one bowl, with warm spices and a custard that’s rich but not heavy. It’s ideal for a stress-free holiday because it bakes while you prep mains or sides, then cools while you set the table. Whether you’re hosting a crowd, bringing a contribution to a potluck, or planning a small, intimate dinner, this pie anchors your dessert table and complements any spread of classic Thanksgiving appetizers, sides, and mains. It’s also flexible: dairy-free and gluten-free variations are easy, and you can dial up the spice or keep it mellow for picky eaters. If you’ve ever ended up with weepy crusts, overbaked centers, or dull spices, this tutorial fixes those pain points so your holiday dessert shines as the star of your feast.
Why You’ll Love This Pumpkin Pie
– Silky, custard-smooth texture without cracks by using controlled oven temps and a simple doneness jiggle test.
– Flavor-forward spice blend balanced cinnamon, ginger, nutmeg, and cloves plus vanilla for warmth.
– Beginner-friendly method with par-baking to avoid soggy bottoms and step-by-step cues that are easy to follow.
– Make-ahead champion: bake the day before and serve chilled or at room temp.
– Flexible and inclusive: dairy-free, gluten-free, and vegan variations included.
– Perfect for holiday planning pairs beautifully with savory mains and sweet additions on your dessert table.
Ingredients for Pumpkin Pie
– 1 unbaked 9-inch pie crust (store-bought or homemade; use gluten-free crust for GF)
– 15 oz canned pumpkin puree (not pumpkin pie filling)
– 3/4 cup granulated sugar (or 1/2 cup white + 1/4 cup brown sugar for deeper flavor)
– 2 large eggs + 1 egg yolk, room temperature
– 1 cup evaporated milk (or heavy cream; for dairy-free use full-fat coconut milk)
– 1 teaspoon pure vanilla extract
– 1 3/4 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves (optional but recommended)
– 1/2 teaspoon fine sea salt
– Optional: 1 tablespoon cornstarch (extra insurance for clean slices)
Substitutions: Use 1 tablespoon pumpkin pie spice in place of individual spices. Swap maple syrup for 2–3 tablespoons of the sugar for a subtle maple note.
How to Make Pumpkin Pie
Step-by-Step Instructions
- Preheat and prep the crust
- Heat oven to 400°F (204°C). Place a rack in the lower third.
- Fit the crust into a 9-inch pie plate. Crimp edges. Chill 20 minutes to firm.
- Par-bake to prevent sogginess
- Dock the bottom with a fork. Line with parchment and fill with pie weights or dried beans.
- Bake 12–15 minutes until edges just set. Remove weights and parchment. Bake 5 more minutes. Cool slightly.
- Reduce oven temp
- Drop oven to 425°F (218°C) for the initial custard set.
- Whisk the custard
- In a large bowl, whisk pumpkin, sugar, eggs, yolk, vanilla, spices, salt, and cornstarch (if using) until smooth.
- Whisk in evaporated milk until fully combined. Do not overaerate.
- Strain for ultra-smooth texture
- Pour the filling through a fine-mesh sieve into a bowl or directly into a large measuring cup. This removes fibers and bubbles.
- Fill the crust
- Set the par-baked crust on a rimmed baking sheet. Pour in the filling to just below the crimped edge.
- Initial high-heat set
- Bake at 425°F for 12–15 minutes. This jump-starts custard structure and keeps the crust crisp.
- Lower the heat to finish gently
- Without opening the door for long, reduce oven to 350°F (177°C). Continue baking 30–40 minutes.
- Use the jiggle test, not a knife
- The edges should look set; the center should jiggle like gelatin, not slosh. A thermometer inserted 1 inch from the center should read about 175°F–180°F.
- Protect the crust if needed
- If edges brown too fast, tent with foil or add a pie shield during the last 15–20 minutes.
- Cool completely
- Transfer to a wire rack. Cool at least 3–4 hours. The custard sets as it cools for clean slices.
- Serve or chill
- Serve at room temp or chill 2 hours for neat wedges. Dollop with lightly sweetened whipped cream.
Pro Tips & Variations
– Warm ingredients, smoother custard: Use room-temp eggs and slightly warm evaporated milk for easy emulsifying.
– Strain every time: This one step is the difference between “great” and “wow.” It removes fibrous bits and excess bubbles.
– Don’t overbake: Pull when the center still jiggles. Overbaking causes cracks and a grainy texture.
– Spice smart: Freshly ground or recently opened spices deliver brighter flavor. Taste the filling before baking and adjust sweetness or spice to preference.
– Shield the crust: Keep a foil ring ready; use it at the first sign of over-browning.
Variations:
- Dairy-Free: Replace evaporated milk with full-fat coconut milk; add 1 extra tablespoon cornstarch for structure.
- Gluten-Free: Use a certified GF crust or a nut-and-oat press-in crust. Everything else stays the same.
- Vegan: Use 1 can (13.5–14 oz) full-fat coconut milk, 3 tablespoons cornstarch, and 2 tablespoons arrowroot; omit eggs. Bake slightly longer until set with a gentle jiggle.
- Low(er) Sugar: Reduce sugar to 1/2 cup and add 1 tablespoon maple syrup for complexity.
- Extra-Spiced: Increase cinnamon to 2 teaspoons and ginger to 3/4 teaspoon for bolder flavor.
Serving Suggestions
Round out your holiday spread with a few savory sides and a crisp salad. Try ultra-creamy potatoes alongside the main course and keep a fresh, crunchy salad in the mix for balance. For a festive dessert table, pair slices of pie with simple cookies.
- Plush mashed potatoes are classic thanksgiving sides.
- A bright, seasonal salad: this pear pecan blue cheese favorite is a perfect thanksgiving salad.
- Golden, herby dressing is beloved thanksgiving stuffing.
- For the main event, crispy, juicy bird: try this thanksgiving turkey.
- For a simple cookie on the dessert buffet, add classic spritz as easy thanksgiving cookies.
Storage & Reheating
– Refrigeration: Cool completely, then cover loosely with foil or plastic wrap. Refrigerate up to 4 days.
– Freezer: Freeze whole pie or slices on a sheet pan until firm, then wrap well. Freeze up to 2 months. Thaw overnight in the fridge.
– Reheating: Warm individual slices at 300°F (150°C) for 8–10 minutes or enjoy chilled. Avoid microwaving for too long; short 10–15 second bursts help maintain texture.
FAQ about Pumpkin Pie
Q: How do I prevent cracks on top?
A: Don’t overbake and cool gradually. Pull when the center still jiggles, then cool on a rack away from drafts.
Q: Can I make Pumpkin Pie ahead?
A: Yes. Bake 1 day in advance. Chill, then serve cold or at room temperature.
Q: Do I need to blind-bake the crust?
A: A short par-bake keeps the bottom crisp and prevents a soggy crust highly recommended.
Q: Can I use fresh pumpkin?
A: Yes. Roast and puree sugar pumpkins, then strain to remove excess liquid. Aim for the same 15 oz volume.
Q: What if my filling looks puffy?
A: A little puff at the edges is normal. It settles as it cools. Significant doming can mean slight overbaking.
Final Thoughts on Pumpkin Pie
If your holiday plan includes a classic centerpiece dessert, this Pumpkin Pie delivers a silky, spiced slice that anchors any festive menu from cozy weeknights to a full Thanksgiving dinner table. Use the simple cues here par-bake, strain, gentle finish to get that custard-perfect texture every time. Save this post to Pinterest, share it with your holiday crew, and drop a comment with your favorite twist (extra ginger? coconut milk? brûléed sugar on top!). For more ideas to round out your feast, explore mains, sides, and desserts across your menu from crowd-pleasing birds to easy cookies so you can focus on hosting and enjoy the celebration.
Pumpkin Pie
Equipment
- 9-inch pie plate
- Fork
- Parchment paper
- Pie weights or dried beans
- Large bowl
- – Whisk
- Fine-Mesh Sieve
- Rimmed baking sheet
- Wire rack
Ingredients
Pie crust
- 1 9-inch unbaked pie crust (store-bought or homemade; use gluten-free crust for GF)
Filling
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar or 1/2 cup white + 1/4 cup brown sugar for deeper flavor
- 2 large eggs plus 1 egg yolk, room temperature
- 1 cup evaporated milk or heavy cream; for dairy-free use full-fat coconut milk
- 1 tsp pure vanilla extract
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves optional but recommended
- 1/2 tsp fine sea salt
- 1 tbsp cornstarch optional, for extra insurance for clean slices
Instructions
- Preheat oven to 400°F (204°C). Place a rack in the lower third. Fit the crust into a 9-inch pie plate, crimp edges, and chill for 20 minutes to firm.
- Dock the bottom with a fork, line with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges just set. Remove weights and parchment; bake 5 more minutes. Cool slightly.
- Reduce oven temperature to 425°F (218°C) for the initial custard set.
- In a large bowl, whisk pumpkin puree, sugar, eggs, extra yolk, vanilla, spices, salt, and cornstarch until smooth. Whisk in evaporated milk until combined; do not overaerate.
- Pour the filling through a fine-mesh sieve into a bowl or measuring cup to remove fibers and bubbles.
- Set the par-baked crust on a rimmed baking sheet and pour in filling to just below crimped edge.
- Bake at 425°F for 12–15 minutes to jump-start custard structure and keep crust crisp.
- Without opening oven door for long, reduce heat to 350°F (177°C) and bake 30–40 minutes more.
- Check doneness with jiggle test: edges should be set and center jiggle like gelatin but not slosh. A thermometer inserted 1 inch from center should read 175°F–180°F.
- If crust edges brown too fast, tent with foil or add a pie shield during last 15–20 minutes.
- Transfer pie to wire rack; cool completely at least 3–4 hours to set custard for clean slices.
- Serve at room temperature or chill 2 hours for neat wedges; optionally, top with lightly sweetened whipped cream.
