Classic Pumpkin Pie
1 h 15 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
This classic pumpkin pie is silky and custardy, properly spiced with pumpkin pie spice, extra cinnamon, and a pinch of salt so it tastes like fall, not flat.
With a pre-made crust and evaporated milk for clean slices, it is a no-drama winner for Thanksgiving, Friendsgiving, or any cozy Sunday, especially under a heap of whipped cream.
Ingredients (8 servings)
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Ingredients:
- 1 pre-made 9-inch refrigerated pie crust pre-made 9-inch refrigerated pie crust 1 ct
- 1 can (15 oz) pure pumpkin purée pure pumpkin purée 14.93 oz (15 oz)
- ¾ cup granulated sugar granulated sugar
- ½ cup evaporated milk evaporated milk 4 fl oz
- 2 large eggs large eggs 2 ct
- 1½ tsp pumpkin pie spice pumpkin pie spice 0.09 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp salt salt
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
Optional Ingredients for Serving:
- whipped cream heavy cream 4 fl oz (for whipped cream)
- ground cinnamon (for dusting) ground cinnamon 0.09 oz
How to Make Classic Pumpkin Pie
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Preheat and set up
Set a rimmed sheet pan on the lower-middle rack and preheat the oven to 425 F for better bottom heat and a crisp crust.
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Fit and chill the crust
Unroll the refrigerated 9-inch crust into a pie plate, press it into the corners without stretching, crimp the edge, and freeze 10 minutes to help prevent shrinkage.
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Par-bake the crust
Line the crust with parchment, fill with pie weights or dried beans, and bake on the hot sheet pan for 12 minutes until the edge just starts to color.
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Seal the crust
Carefully lift out the parchment and weights, lightly brush the crust with about 1 teaspoon beaten egg white taken from one of the recipe eggs, and return to the oven for 2 minutes to set the seal.
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Mix the filling
In a bowl whisk the pumpkin puree, granulated sugar, pumpkin pie spice, ground cinnamon, and salt until smooth, then whisk in the two eggs, evaporated milk, and vanilla until the mixture is glossy and pourable without lots of bubbles.
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Fill and start the bake
Pour the filling into the warm crust, place the pie back on the hot sheet pan, and bake at 425 F for 10 minutes to set the structure.
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Lower the heat and finish
Reduce the oven to 350 F and bake 30 to 40 minutes more until the edges are set and the center jiggles slightly like gelatin or reads about 175 F on an instant-read thermometer, shielding the crust edge with foil if it browns too fast.
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Cool and serve
Cool the pie on a rack until room temperature, at least 3 hours, then slice and serve with whipped cream and a light dusting of cinnamon if you like.
Substitutions
- Evaporated milk -> half-and-half or full-fat coconut milk
- Half-and-half keeps the custard silky with a touch more richness, while coconut milk adds a subtle coconut note that plays great with warm spices and still sets cleanly.
- Granulated sugar -> light brown sugar or 1/4 cup maple syrup + 1/2 cup sugar
- Light brown sugar brings gentle molasses depth and a slightly softer texture, while swapping in some maple syrup adds aromatic complexity without making the custard runny.
- Pumpkin pie spice -> DIY blend
- Use 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of clove or allspice for a brighter, freshly ground spice profile that tastes livelier.
Tips
- Give the bottom a head start
- Preheating a sheet pan under the pie boosts heat on the base so you get a crisp bottom, not a soggy one.
- Seal to avoid soggy crust
- A thin egg-white wash after par-bake creates a moisture barrier that keeps the custard from soaking the crust.
- Strain for ultra-smooth custard
- Push the mixed filling through a fine-mesh sieve to remove fibrous bits and bubbles for a glassy finish.
- Mind the jiggle and the temp
- Pull the pie when the outer 2 inches are set and the center wobbles slightly or at 175 F internal, because carryover heat finishes the set and prevents cracks.
- Protect that edge
- Use a foil ring or a reusable crust shield as soon as the rim is golden so the crust stays crisp but not burnt.
- Chill for clean slices
- After cooling to room temp, chill 2 hours, then slice with a hot, dry knife for sharp edges and no custard smears.
Nutrition Facts *
| Energy | 256 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 9 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my pie crack?
- It was likely overbaked or cooled too fast, so pull it when it still has a gentle center jiggle and cool on a draft-free counter; if a crack happens, cover with whipped cream and pretend it never existed.
- How do I keep the crust from getting soggy?
- Par-bake with weights, brush with a little egg white to seal, and bake the filled pie on a preheated sheet pan so the bottom crisps before the custard fully sets.
- The filling mixture looks too thick; what should it look like?
- It should be smooth and pourable like heavy cream plus puree, so if it seems pasty whisk in 1 to 2 tablespoons extra evaporated milk or regular milk until it flows in a ribbon.
- The crust is browning too quickly; what do I do?
- Cover the rim with a foil ring or a crust shield as soon as it turns golden and keep baking until the custard is done.
- Can I use fresh pumpkin puree?
- Yes, but drain it in a lined sieve for 30 to 60 minutes to remove excess water so the custard sets properly and the flavor stays concentrated.
- Can I make this ahead?
- Absolutely, bake the day before, cool completely, cover, and refrigerate; serve chilled or let it stand 30 minutes at room temp for the best texture.
Serving Suggestions
Big fall flavor loves a splash of bourbon or maple folded into the whipped cream and a sprinkle of crushed toasted pecans for crunch that actually sticks to the cream.
For a bolder vibe, swap half the sugar for light brown sugar and add a tiny pinch of black pepper to the spices, then pour yourself strong coffee or a cinnamon-spiked chai and dig in.
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