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Pumpkin Pie

Classic pumpkin pie with a smooth spiced custard baked to a gentle wobble, then cooled until sliceable and creamy. Features a flaky deep-dish crust with warm fall spices and a simple baked pumpkin filling.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 deep-dish pie crust, unbaked Use a single 9–10 inch deep-dish crust.
Pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 2 can (5 oz each) evaporated milk Use evaporated milk (or the equivalent 12 oz total if using one can).
  • 2 eggs
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Serving
  • 1 whipped cream for serving Top each slice right before serving.

Equipment

  • 1 sheet pan

Method
 

Bake the crust and fill
  1. Preheat oven to 425F, placing a sheet pan on the middle rack to help the deep-dish crust bake evenly.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until completely smooth.
  3. Pour the filling into the unbaked pie shell.
  4. Bake at 425F for 15 minutes until the filling looks slightly set around the edges.
  5. Reduce heat to 350F and bake 40-45 more minutes, until the edges are set and the center has just a slight wobble.
Cool and serve
  1. Cool the pie completely at room temperature for at least 2 hours.
  2. Refrigerate until ready to serve, then top each slice with whipped cream.

Notes

For the cleanest slice, cool the pie until fully set at room temperature (minimum 2 hours) before refrigerating. Store covered in the refrigerator for up to 4 days; freeze baked pie (without whipped cream) for up to 2 months, then thaw in the fridge. For a lower-sugar option, use a reduced-sugar granulated substitute in a 1:1 measure if available.