Desserts
Classic Pumpkin Pie
Silky, lightly spiced pumpkin custard in a flaky, blind-baked pie crust.
- Prep
- 25 mins
- Cook
- 1 hr 20 mins
- Total
- 5 hrs 45 mins
- Serves
- 8
- Level
- Medium
Blind-baking the crust keeps the bottom crisp under the wet filling. Pull the pie from the oven when the center still jiggles slightly like gelatin; it finishes setting as it cools, which prevents cracks. Let it cool completely for clean slices.
Ingredients
Serves 8
Directions
- Heat the oven to 400°F (200°C) with a rack in the lower third. Fit the crust into a 9-inch pie plate, crimp the edges, and chill 15 minutes.
- Line the crust with parchment, fill with pie weights or dried beans, and bake 15 minutes. Remove the weights and parchment and bake 5 more minutes, until the bottom looks dry and set. Reduce the oven to 350°F (175°C).
- In a large bowl, whisk the pumpkin, brown sugar, spices and salt until smooth.
- Whisk in the eggs, egg yolk, evaporated milk and vanilla until fully blended.
- Set the warm crust on a baking sheet and pour in the filling.
- Bake for 50 to 60 minutes, until the edges are set and the center 2 inches still wobbles slightly when gently shaken. A knife near the center should come out mostly clean.
- Cool on a wire rack for at least 2 hours, then refrigerate for 2 more hours before slicing. Serve with whipped cream.
Tips and make-ahead notes
- Shield the crust edge with foil strips if it browns too fast.
- Make the pie up to 2 days ahead and keep it covered in the fridge; the flavor deepens.
- Check the can label: pumpkin pie filling is not the same as pumpkin puree.
Nutrition per serving
- Calories
- 300
- Carbohydrates
- 40g
- Protein
- 6g
- Fat
- 13g
- Fiber
- 2g
- Sodium
- 290mg
Estimated. Values change with brands, portion sizes and substitutions.
