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This classic pumpkin pie has a flaky, buttery crust filled with a smooth, creamy pumpkin custard perfectly spiced with cinnamon, ginger, nutmeg, and cloves. Easy to make with simple ingredients, it is the quintessential Thanksgiving dessert, best served chilled or at room temperature with a generous dollop of whipped cream.

Ingredients

  • 1 9-inch deep-dish pie crust, homemade or store-bought, unbaked
  • 1 (15 oz) can 100% pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 (12 oz) can evaporated milk
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon or nutmeg, for dusting

Instructions

  1. Preheat the oven to 425°F (220°C) with a rack in the lower third. Fit the pie crust into a 9-inch deep-dish pie plate, trim the overhang to 1 inch, then fold under and crimp the edges. Chill while you prepare the filling.
  2. Blind-bake the crust: Line with parchment, fill with pie weights, and bake for 12 minutes. Remove the weights and parchment and bake for 5 minutes more, until lightly golden. Leave the oven on.
  3. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and cornstarch until smooth.
  4. Whisk in the eggs and egg yolk one at a time, then stir in the cinnamon, ginger, nutmeg, cloves, salt, and vanilla.
  5. Slowly whisk in the evaporated milk until the mixture is completely smooth and well combined.
  6. Place the pie plate on a baking sheet and carefully pour the filling into the warm crust.
  7. Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 35 to 45 minutes more, until the edges are set and the center jiggles slightly when gently shaken (about 175°F or 80°C in the center).
  8. Tent the edges with foil if the crust browns too quickly.
  9. Cool the pie on a wire rack for at least 2 hours, then refrigerate for at least 2 hours, or overnight, until fully chilled and set.
  10. Just before serving, whip the cold cream with the powdered sugar and 1/2 teaspoon vanilla to stiff peaks. Top slices with whipped cream and a dusting of cinnamon or nutmeg.

Notes

  • Use 100% pumpkin puree, not canned pumpkin pie filling, which is pre-sweetened and spiced.
  • Blind-baking the crust helps prevent a soggy bottom under the wet custard filling.
  • Do not overbake. The center should still have a slight wobble, as it will continue to set while cooling. Overbaking causes cracks.
  • Cool the pie gradually at room temperature before refrigerating to help prevent cracks on the surface.
  • Cornstarch and the extra egg yolk give the filling a silky, sliceable texture.
  • Cover the crust edges with foil or a pie shield after 20 to 25 minutes if they brown too quickly.
  • Store covered in the refrigerator for up to 4 days. Add the whipped cream just before serving.
  • To freeze, wrap the baked and cooled pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Make it up to 2 days ahead for stress-free holiday hosting.
  • Swap the spices for 2 1/2 teaspoons pumpkin pie spice if you prefer.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-pie-recipe/