Baking
Pumpkin Pie (Classic Thanksgiving Recipe)
Classic pumpkin pie with a smooth, spiced custard filling and a crisp crust. Baked in two stages so it sets without cracking. Easy, make-ahead.
By the Forkful editorial team · Published
Quick answer
Whisk a 15-oz can of pumpkin purée with brown sugar, 3 eggs, a 12-oz can of evaporated milk, cinnamon, ginger, nutmeg, cloves and salt. Pour it into an unbaked 9-inch crust, bake at 425°F (220°C) for 15 minutes, then at 350°F (175°C) for 40–50 minutes until the center only barely jiggles. Cool 2 hours before slicing.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 3 h 20 min
- Makes
- 8 slices
Total time includes 2 h of rising, chilling or cooling.
Pumpkin pie is the dessert most associated with Thanksgiving in the United States, and searches for it rise every autumn. It is also one of the easiest pies to make: there is no fruit to peel and no filling to cook, just a bowl of spiced custard poured into a crust.
The method here is the standard one: a short blast at 425°F to set the edge of the crust, then a gentler 350°F to cook the custard through. Pulling the pie while the very center still wobbles keeps the filling silky and helps prevent the cracks that come from overbaking. It also needs to cool for a couple of hours, so make it the day before if you can.
Ingredients
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- 1 unbaked 9-inch deep-dish pie crust (store-bought or homemade)
- For the filling
- 15 oz canned pumpkin purée (not pumpkin pie filling)
- ¾ cup packed light brown sugar
- 3 large eggs
- 12 oz evaporated milk
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp fine salt
- Whipped cream, to serve
Instructions
- Heat the oven to 425°F (220°C) with a rack in the lower third. Fit the crust into the pie pan, crimp the edge and put the pan on a rimmed baking sheet.
- Whisk the pumpkin purée with the brown sugar, cinnamon, ginger, nutmeg, cloves and salt until smooth.
- Whisk in the eggs one at a time, then the evaporated milk, until the mixture is smooth and even.
- Pour the filling into the crust, nearly to the rim. Carry the baking sheet carefully to the oven.
- Bake for 15 minutes at 425°F (220°C). Without opening the oven for longer than needed, lower the temperature to 350°F (175°C).
- Bake for another 40–50 minutes, until the edge is set and the center is only slightly jiggly (about 170–175°F / 77–80°C in the middle). If the crust browns too fast, cover the edge with foil strips.
- Cool the pie on a wire rack for 2 hours, then slice. Serve at room temperature or chilled, with whipped cream.
Tips for the best result
- 1Check the can: "pumpkin purée" is just pumpkin, while "pumpkin pie filling" is already sweetened and spiced, and would throw off the recipe.
- 2Take the pie out while the center still wobbles slightly: it keeps cooking from the heat of the pie as it cools, and overbaking is what cracks the top.
- 3Whisk the filling gently so you do not whip in too much air, which can make the surface bubbly.
- 4For a crisper bottom crust, bake on the lower rack on a preheated baking sheet.
Storage
Because it contains eggs and milk, refrigerate the pie once it has cooled (do not leave it out more than 2 hours). Covered, it keeps for 3–4 days in the fridge.
Frequently asked questions
How do I know when pumpkin pie is done?
The edge is set and the center jiggles only slightly when you nudge the pan. The middle should read about 170–175°F (77–80°C); it finishes setting as it cools.
Why did my pumpkin pie crack?
Usually from baking it too long or cooling it too quickly. Pull it while the center is still a little wobbly and let it cool at room temperature.
Do I need to blind bake the crust?
Not for this recipe: the 15 minutes at 425°F sets the crust edge, and baking on the lower rack helps the bottom crisp. A deep-dish crust holds all the filling.
