Silky Spiced Pumpkin Pie (Print version)

Buttery crust with silky spiced pumpkin custard, ideal for autumn celebrations.

# What You'll Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon salt
12 - 1 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat oven to 425°F and position rack in lower third.
02 - Roll out the pie crust and fit into a 9-inch pie dish. Trim and crimp edges as desired. Chill in the refrigerator while preparing filling.
03 - In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
04 - Pour the filling into the chilled pie crust.
05 - Bake at 425°F for 15 minutes.
06 - Reduce oven temperature to 350°F and bake for an additional 40 minutes, or until the center is set with a slight jiggle.
07 - Remove from oven and cool completely on a wire rack, at least 2 hours, before slicing.
08 - Serve plain or with whipped cream as desired.

# Tips from the pros:

01 -
  • Classic Flavor: Features a rich, spiced pumpkin filling that's perfectly sweet and custardy.
  • Easy to Make: With simple instructions and accessible ingredients, it's a great recipe for bakers of all levels.
  • Perfect for Holidays: An essential dessert for Thanksgiving, Christmas, and all autumn celebrations.
  • Make-Ahead Friendly: Can be baked a day in advance, freeing up oven space on a busy day.
02 -
  • Chill the Crust: Chilling the pie crust in the dish before filling helps prevent a soggy bottom.
  • Don't Overbake: A slight jiggle in the center is perfect; the filling will continue to set as it cools.
  • Cool Completely: Allow the pie to cool for at least two hours before slicing. This ensures clean, beautiful slices.
  • Lower Rack Baking: Placing the pie on the lower third oven rack helps the bottom crust cook through evenly.
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