Classic Pumpkin Pie

It would not be Thanksgiving without pumpkin pie. This is the classic: a smooth, creamy custard scented with cinnamon, ginger, nutmeg and cloves, baked in a flaky crust and served with a big spoonful of whipped cream.

The filling comes together in one bowl in about ten minutes, and the pie is actually better made the day before, which frees up your oven for the Lentil Walnut Holiday Loaf and stuffing. Find more festive desserts in our Holiday Delights collection.

Classic Pumpkin Pie

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A silky, perfectly spiced pumpkin pie with cinnamon, ginger, nutmeg and cloves in a flaky crust. The classic American Thanksgiving dessert, made with simple pantry ingredients and best baked a day ahead.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 1 unbaked 9-inch deep-dish pie crust homemade or store-bought
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 can (15 oz) pure pumpkin puree not pumpkin pie filling
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• whipped cream for serving

Method

 

1. Preheat the oven to 425°F (220°C) with a rack in the lower third. Fit the crust into a 9-inch deep-dish pie plate, crimp the edges, and set the plate on a rimmed baking sheet.
2. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the eggs, then the pumpkin and vanilla, until smooth. Gradually whisk in the evaporated milk.
3. Pour the filling into the crust.
4. Bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for 40 to 50 minutes more, until the edges are set and the center jiggles just slightly, like gelatin. A knife inserted near the center should come out clean.
5. Cool the pie on a wire rack for at least 2 hours so the filling can set. Serve with whipped cream, and refrigerate any leftovers.

Notes

Check your crust: some store-bought and traditional pie crusts are made with lard. Look for one made with butter or vegetable shortening to keep the pie vegetarian.

Prevent over-browning: if the crust edges are getting too dark, cover them loosely with strips of foil or a pie shield for the last 20 minutes.

Make ahead: pumpkin pie is best made 1 to 2 days ahead. Once cool, cover and refrigerate for up to 4 days. Cracks on the surface usually mean the pie baked a little too long; whipped cream hides them nicely.

Shortcut: replace the four spices with 2 1/4 teaspoons of pumpkin pie spice. If you use a regular (not deep-dish) crust, bake any extra filling in a small buttered dish alongside the pie.

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