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If Thanksgiving dessert duty landed on you this year, pumpkin pie is the smartest pick on the menu: it’s mostly pantry staples, it’s better made a day ahead, and it frees your oven on the big day. This classic version has a silky, lightly spiced custard and a crisp, partially pre-baked crust, so the bottom never turns soggy.
Thanksgiving is Thursday, November 26 this year. Bake this pie on Tuesday or Wednesday, chill it overnight, and it will slice cleanly when dessert time comes.
Why You’ll Love This Pumpkin Pie
- Pantry ingredients: canned pumpkin, eggs, cream, brown sugar, and warm spices.
- Made for making ahead: the custard sets and the flavor deepens overnight in the fridge.
- No soggy bottom: a quick blind bake keeps the crust crisp under the filling.
- Flexible: use a homemade or store-bought crust and your favorite spice blend.
Ingredients Overview
- Pumpkin purée: one 15-ounce can of 100% pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- Brown sugar: light brown sugar adds a gentle caramel note. Granulated sugar works too.
- Eggs: two whole eggs plus one yolk set the custard so it slices cleanly.
- Heavy cream: gives a rich, silky custard. Evaporated milk is the traditional swap and works one-for-one.
- Spices: cinnamon, ginger, nutmeg, and cloves, or 2½ teaspoons of a store-bought pumpkin pie spice blend.
- Crust: one 9-inch deep-dish pie crust, homemade or store-bought (refrigerated or frozen).
Equipment You’ll Need
- A 9-inch glass pie plate: glass lets you check that the bottom crust is browning.
- Ceramic pie weights: keep the crust from puffing during the blind bake.
- An adjustable pie crust shield: protects the edges from over-browning.
- A balloon whisk and glass mixing bowls for a smooth filling.
- A French rolling pin if you are rolling homemade dough.
- A wire cooling rack so the pie cools evenly.
How to Make Pumpkin Pie
1. Blind bake the crust
Fit the dough into the pie plate, crimp the edge, and chill it for 15 minutes so it holds its shape. Line it with parchment, fill it with pie weights, and bake at 400°F for 15 minutes. Remove the weights and bake 5 to 7 minutes more, until the bottom looks dry and set.
Tip: Fill the weights all the way up the sides. That keeps the walls from slumping.
2. Mix the filling
While the crust bakes, whisk the pumpkin, brown sugar, spices, and salt until smooth. Whisk in the eggs and yolk, then the cream and vanilla. Whisk gently; you want it smooth, not foamy, because air bubbles can rise and crack the surface.
3. Bake low and gentle
Lower the oven to 350°F. Pour the filling into the warm crust and bake 45 to 55 minutes. Add a crust shield once the edges are golden. The pie is done when the edges are set and the center still jiggles slightly, like set gelatin, when you nudge the pan. An instant-read thermometer inserted near the center should read about 175°F.
4. Cool, then chill
Cool the pie on a cooling rack for about 2 hours, then refrigerate. Slowly cooling the custard helps prevent cracks, and chilling firms it up for clean slices. Pumpkin pie is an egg-and-milk custard, so it belongs in the fridge once cool and shouldn’t sit at room temperature for more than 2 hours.
Make-Ahead, Storage, and Freezing
- Make-ahead: bake 1 to 2 days ahead, cool, then cover and refrigerate.
- Storage: keep the pie covered in the refrigerator and enjoy within 3 to 4 days.
- Freezing: wrap the fully cooled pie tightly and freeze up to 1 month. Thaw overnight in the fridge. The crust softens slightly after freezing.
- Serving: top with whipped cream just before serving, not ahead, so it doesn’t weep.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin, which makes the pie overly sweet and over-spiced.
- Overbaking: if the center no longer jiggles at all, the custard can crack and turn grainy.
- Skipping the blind bake: the wet custard soaks into raw dough and leaves a pale, soggy bottom.
Photos in this post are from fellow food bloggers’ pumpkin pies. Tap a photo credit to see their versions.
Pumpkin Pie FAQ
Why did my pumpkin pie crack?
Cracks usually come from overbaking or cooling too fast. Pull the pie while the center still wobbles slightly and let it cool at room temperature before chilling.
Can I use fresh pumpkin?
Yes. Use roasted, puréed sugar or pie pumpkin and strain it if it’s watery, so the custard isn’t loose. Canned pumpkin gives the most consistent texture.
Does pumpkin pie need to be refrigerated?
Yes. Because it is an egg and milk custard, refrigerate it once it has cooled and within 2 hours of baking.
You might also like: Thanksgiving side dishes, herb-roasted turkey breast, candied pecans, and homemade cranberry sauce.
Tools You Need
- 9-inch glass pie plate
- Ceramic pie weights and parchment paper
- Adjustable pie crust shield
- Balloon whisk and glass mixing bowls
- Wire cooling rack
- Instant-read thermometer (optional)
Easy Classic Pumpkin Pie
Ingredients
Equipment
Method
- Fit the crust into the pie plate, crimp the edge, and refrigerate 15 minutes. Heat the oven to 400°F.
- Line the crust with parchment, fill with pie weights, and bake 15 minutes. Remove the parchment and weights and bake 5 to 7 minutes more, until the bottom looks dry. Lower the oven to 350°F.
- In a large bowl, whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Whisk in the eggs and yolk, then the cream and vanilla, until just combined and smooth.
- Pour the filling into the warm crust. Bake at 350°F for 45 to 55 minutes, adding a crust shield once the edges are golden, until the edges are set and the center jiggles slightly (about 175°F near the center).
- Cool on a wire rack for about 2 hours, then refrigerate at least 2 hours, or overnight, before slicing. Serve with whipped cream.
Notes
- Refrigerate the pie once cool, within 2 hours of baking, and enjoy within 3 to 4 days.
- Swap the individual spices for 2½ teaspoons pumpkin pie spice.
- Evaporated milk can replace the heavy cream one-for-one for a more traditional, slightly lighter pie.
