Pumpkin Pie
This Pumpkin Pie delivers a silky, spiced slice that anchors any festive menu—from cozy weeknights to a full Thanksgiving dinner table. It features a crack-free custardy texture using gentle heat and par-baking to prevent soggy crusts, with a flavor-forward spice blend and flexible dietary variations.
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.
Notes
Use room-temperature eggs and slightly warm evaporated milk for smooth custard and easy emulsifying. Straining the filling every time ensures an ultra-smooth texture. Use freshly ground spices for bright flavor and adjust sweetness or spice to taste before baking. Shield crust edges if over-browning occurs.