Classic Pumpkin Pie
This is the only pumpkin pie recipe you'll ever need.
Serves8 to 10
Makes1 deep-dish pie
Ah, pumpkin pie. It’s a recipe filled with nostalgia, a creamy combination of sugar, pumpkin pie spice, and custardy filling, baked in a homemade pie crust and topped with a dollop of whipped cream. Thanksgiving isn’t the same without it.
This recipe leaves out certain shortcuts like evaporated milk for more flavorful whole milk and heavy cream but keeps the canned pumpkin purée: We’ve found the pie isn’t improved much with fresh roasted pumpkin, which is a lot more work. Here’s everything you need to know to make a delicious homemade pumpkin pie.
4 Tips for Perfect Pumpkin Pie
- Blind bake the crust. A soggy crust is the curse of many a good pie, particularly custard-based ones like our dear pumpkin. To help avoid this, partially bake the crust before adding the filling (i.e., “blind bake” the crust).
- Purée the purée. This is a trick I picked up from Cook’s Illustrated a while back: Run the pumpkin purée in a food processor or blender for a minute before proceeding on with the recipe. Even though canned pumpkin purée is already, yes, puréed, fibrous stringy bits often remain. Puréeing the purée helps ensure a silky-smooth texture.
- Cook the filling. When I say “cook” here, I really just mean to let the pumpkin purée bubble on the stovetop for about five minutes. I find that this brief kiss of warmth helps cook out the raw pumpkin flavor and give the finished pie much more depth. It also melts the sugar into the purée and infuses it with the spices for an all-around richer, more complex flavor.
- Add the warm filling to the warm crust. To make sure that the filling and the crust fuse into a single delicious creation, add the warm filling to the warm crust. Don’t get too fussy about this — I know that the blind-baked crust and the warmed filling might not be ready in perfect synchrony. I mention it only because it’s a detail that pumpkin pie-lovers will appreciate.
Why You’ll Love It
- It’s the perfect Thanksgiving dessert. Classic pumpkin pie is simply pumpkin custard that is sweetened and lightly spiced, baked until creamy but sliceable, in a crisp pie crust. It’s the dessert most guests expect at Thanksgiving and one we think every home cook should master.
- You can make it ahead. This pie can be baked a day or two ahead so that you can free up time in the kitchen.
Key Ingredients for Classic Pumpkin Pie
- Pumpkin purée: Our pumpkin pie uses canned pumpkin purée, which is simply cooked and mashed pumpkin.
- Pie crust: This recipe calls for a blind baked, flaky pie crust.
- Sugar: You’ll need a combination of granulated sugar and light or dark brown sugar for the filling.
- Spices: Use warm spices like ground cinnamon, ginger, nutmeg, cloves, and allspice for the filling.
- Dairy: The filling is enriched with whole milk and heavy cream.
- Eggs: Use 3 large eggs to set the custard filling.
How to Make Classic Pumpkin Pie
- Prep the pie crust. Arrange a rack to the lower-middle position in the oven and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9 1/2 to 10-inch deep dish pie pan. Crimp the edges. Refrigerate for 30 minutes while the oven heats.
- Blind bake the crust. Line the pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 12 to 15 minutes. Remove the weights and lining, and bake for 5 minutes more. Remove from the oven and keep near the stove.
- Prepare the purée. Place the pumpkin purée, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves or allspice in a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy.
- Cook the purée mixture. Transfer the mixture to a large saucepan and place over medium-high heat. Cook for no more than 5 minutes.
- Whisk in the milk and eggs. Remove the pan from the heat. Whisk in the milk and cream. To warm the eggs and ensure that they don’t cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture until smooth. Whisk in the vanilla.
- Fill the pie crust. Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust.
- Bake the pie. Carefully transfer the baking sheet with the pie to the oven and immediately turn down the heat to 375°F. Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes.
- Cool the pie. Let the pie cool to room temperature on a wire cooling rack before serving — it will continue to set as it cools.
Helpful Swaps
- Pumpkin purée: You can use homemade pumpkin purée, but you’ll need to purée it more and cook it on the stove per the directions below.
- Pie crust: You can use store-bought frozen pie crust in a pinch.
Make-Ahead and Storage Tips
- Make ahead: This pie can be baked a day or two ahead; wrap tightly in plastic wrap and refrigerate until ready to serve.
- Storage: Leftovers can be stored tightly wrapped in the refrigerator for up to 4 days.
What to Serve with Classic Pumpkin Pie
More Pumpkin Pie Recipes to Try
Classic Pumpkin Pie Recipe
This is the only pumpkin pie recipe you'll ever need.
Makes 1 deep-dish pie
Serves 8 to 10
Nutritional Info
Ingredients
- 1
unbaked pie crust
- 1 (15-ounce) can
pumpkin purée (about 2 cups)
- 1/2 cup
granulated sugar
- 1/2 cup
packed light or dark brown sugar
- 1/2 teaspoon
kosher salt
- 2 teaspoons
ground cinnamon
- 1 teaspoon
ground ginger
- 1/4 teaspoon
ground nutmeg
- 1/8 teaspoon
ground cloves or allspice
- 3/4 cup
whole milk
- 3/4 cup
heavy cream
- 3
large eggs
- 1 teaspoon
vanilla extract
Instructions
Arrange a rack to the lower-middle position in the oven and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9 1/2 to 10-inch deep dish pie pan. Crimp the edges. Refrigerate for 30 minutes while the oven heats.
Line the pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 12 to 15 minutes. Remove the weights and lining, and bake for 5 minutes more. Remove from the oven and keep near the stove.
Place 2 cups pumpkin purée, 1/2 cup granulated sugar, 1/2 cup packed light or dark brown sugar, 1/2 teaspoon kosher salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves or allspice in a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy.
Transfer the mixture to a large saucepan and place over medium-high heat. Stir frequently until you see wisps of steam rising from the purée, then stir continuously until the mixture is very steamy and "plops" when you pause for a second. The mixture will also start to smell like spices and cooked pumpkin. Cook for no more than 5 minutes.
Remove the pan from the heat. Whisk in 3/4 cup whole milk and 3/4 cup heavy cream. To warm the 3 large eggs and ensure that they don't cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture until smooth. Whisk in 1 teaspoon vanilla extract.
Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there's too much filling for the crust, stop when you come close to the edge of the crust.
Carefully transfer the baking sheet with the pie to the oven and immediately turn down the heat to 375°F. Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes. You'll also see small cracks form in the outer part of the pie and some bubbling around the edge. Check the pie every 15 minutes or so and cover the crust with a ring of aluminum foil if it becomes deep brown.
Let the pie cool to room temperature on a wire cooling rack before serving — it will continue to set as it cools.
Recipe Notes
Make ahead: This pie can be baked a day or two ahead; wrap tightly in plastic wrap and refrigerate until ready to serve.
Storage: Leftovers can be stored tightly wrapped in the refrigerator for up to 4 days.