Classic Pumpkin Pie
Servings 8 slices
Ingredients
For the Filling
- 1 can (15 oz) pure pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- ¾ cup light or dark brown sugar packed
- 1 can (12 oz) evaporated milk
- ¼ cup heavy cream
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg freshly grated
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 tablespoon cornstarch optional, for a firmer set
For the Crust
- 1 9-inch pie crust homemade or store-bought
Instructions
Prep the Crust
- Fit the pie crust into a 9-inch pie dish and crimp the edges. Line with parchment and fill with pie weights or dried beans.
- Par-bake at 375°F for 12 to 15 minutes to set the crust and prevent a soggy bottom. Optionally brush the warm crust with a little beaten egg white.
Make the Filling
- Beat the eggs on their own until pale and slightly lightened, about 2 minutes. This is the key to a smooth, creamy filling.
- Whisk in the brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch (if using) until combined.
- Whisk in the pumpkin puree until smooth, then stream in the evaporated milk and heavy cream. Mix just until uniform; do not over-beat.
Bake and Cool
- Pour the filling into the par-baked crust. Bake at 350°F for 50 to 60 minutes, until the edges are set and the center 2 to 3 inches still wobbles slightly.
- Cool the pie completely on a rack, then chill for at least 3 hours or overnight before slicing.
Notes
- Doneness: Pull the pie when the center still jiggles like set jello, about 175°F internal. It finishes setting as it cools.
- Spice shortcut: Swap 1 ½ teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
- Make ahead: Bake 1 to 2 days early, cover, and refrigerate. Keeps 3 to 4 days, or freeze up to 1 month.