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Easy Creamy Pumpkin Pie Recipe The Ultimate Guide
katya bou

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 3 hours
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9-inch pie plate
  • Fork
  • Parchment paper
  • Pie weights or dried beans
  • Large bowl
  • - Whisk
  • Fine-Mesh Sieve
  • Rimmed baking sheet
  • Wire rack

Method
 

  1. 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.
  2. 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.
  3. Reduce oven temperature to 425°F (218°C) for the initial custard set.
  4. 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.
  5. Pour the filling through a fine-mesh sieve into a bowl or measuring cup to remove fibers and bubbles.
  6. Set the par-baked crust on a rimmed baking sheet and pour in filling to just below crimped edge.
  7. Bake at 425°F for 12–15 minutes to jump-start custard structure and keep crust crisp.
  8. Without opening oven door for long, reduce heat to 350°F (177°C) and bake 30–40 minutes more.
  9. 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.
  10. If crust edges brown too fast, tent with foil or add a pie shield during last 15–20 minutes.
  11. Transfer pie to wire rack; cool completely at least 3–4 hours to set custard for clean slices.
  12. Serve at room temperature or chill 2 hours for neat wedges; optionally, top with lightly sweetened whipped cream.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 6gFat: 13gSaturated Fat: 6gCholesterol: 120mgSodium: 320mgPotassium: 350mgFiber: 3gSugar: 25gVitamin A: 8500IUVitamin C: 2mgCalcium: 80mgIron: 1.5mg

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.
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