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Slice of pumpkin pie topped with whipped cream
Aaliyah

Easy Classic Pumpkin Pie

A classic pumpkin pie with a silky, lightly spiced custard and a crisp, partially pre-baked crust. Bake it a day or two ahead and chill for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling and chilling 4 hours
Total Time 5 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch deep-dish pie crust homemade or store-bought
  • 1 (15-ounce) can pure pumpkin purée about 1¾ cups
  • ¾ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon fine salt
  • 2 large eggs
  • 1 large egg yolk
  • 1¼ cups heavy cream or one 12-ounce can evaporated milk
  • 1 teaspoon vanilla extract
  • whipped cream for serving (optional)

Equipment

  • 9-inch glass pie plate
  • Ceramic pie weights and parchment paper
  • Pie crust shield
  • Balloon whisk and mixing bowls
  • Wire cooling rack
  • Instant-read thermometer (optional)

Method
 

  1. Fit the crust into the pie plate, crimp the edge, and refrigerate 15 minutes. Heat the oven to 400°F.
  2. 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.
  3. In a large bowl, whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  4. Whisk in the eggs and yolk, then the cream and vanilla, until just combined and smooth.
  5. 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).
  6. 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.