Classic pumpkin pie
Classic pumpkin pie with a silky spiced custard and a crisp, pre-baked crust. Made with canned pumpkin and evaporated milk, so it's easy and reliable.
9% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 1 hr 15 min
- Resting
- 2 hr
- Serves
- 8
- Calories
- 295
- Protein
- 6 g
- Per serving
- $0.95
Why this recipe works
Pumpkin pie is the centerpiece of the Thanksgiving dessert table, and the canned-pumpkin version is the one most families grew up with. This one adds one extra step, pre-baking the crust, which fixes the most common complaint: a pale, soggy bottom.
- Blind-baking the crust for 20 minutes before filling it keeps the bottom crisp instead of soggy under the wet custard.
- Evaporated milk gives a rich, smooth custard with less water than regular milk, so the filling sets firmly without cracking.
- Starting hot at 425°F sets the edge of the filling, then a gentle 350°F finish cooks the center evenly so it doesn't puff up and split.
Ingredients
To serve
You will need
- 9-inch pie plate (not deep-dish)
- Pie weights or dried beans
- Parchment paper
- Rimmed baking sheet
Method
Tap a step number to mark it done.
Line and chill the crust
Fit the crust into a 9-inch pie plate and crimp the edge. Chill for 15 minutes while the oven heats to 425°F with a rack in the lower third.
Blind-bake the crust
Line the crust with parchment, fill it with pie weights or dried beans, and bake on a baking sheet for 15 minutes. Lift out the parchment and weights and bake 5 minutes more, until the bottom looks dry. Leave the oven at 425°F.
Mix the filling
Whisk the pumpkin, both sugars, eggs, yolk, spices, salt and vanilla until smooth, then whisk in the evaporated milk.
Bake hot, then gentle
Pour the filling into the warm crust. Bake 15 minutes at 425°F, then lower the oven to 350°F and bake 35 to 40 minutes more, until the edges are set and the center 2 inches still wobble slightly when you nudge the pan. Cover the crust edge with foil if it browns too fast.
Cool completely
Cool on a wire rack for at least 2 hours so the custard finishes setting before you slice it. Serve with whipped cream.
Cook's notes
- Take the pie out while the center still jiggles. It sets as it cools; baking until firm all the way across is what causes cracks.
- If you have pumpkin pie spice, use 2½ teaspoons in place of the cinnamon, ginger, nutmeg and cloves.
- Make it a day ahead: once cool, cover and refrigerate. Pumpkin pie is a custard, so keep it in the fridge (up to 4 days) rather than on the counter.
Nutrition per serving
295 calories
$0.95 estimated cost per serving
Where the calories come from
| Protein | 8% of calories | 6 g |
|---|---|---|
| Carbs | 56% of calories | 42 g |
| Fat | 36% of calories | 12 g |
| Fiber | 2 g | |
| Sodium | 250 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is it better to use heavy cream or evaporated milk in pumpkin pie?
Evaporated milk is classic and gives a firmer, cleaner slice. Heavy cream makes a richer, softer custard. Either works in this recipe at the same volume (about 1½ cups).
Why did my pumpkin pie crack?
It was overbaked or cooled too fast. Pull it while the center still wobbles, and let it cool slowly at room temperature, away from drafts.
Does pumpkin pie need to be refrigerated?
Yes. It's an egg custard, so food-safety guidance is to refrigerate it within 2 hours of baking. It keeps for 3 to 4 days covered in the fridge.
