Description
This Classic Pumpkin Pie recipe features a smooth, spiced pumpkin filling nestled in a flaky 9-inch pie crust. Perfectly balanced with cinnamon and pumpkin pie spice, this traditional dessert is ideal for fall holidays and cozy gatherings. The pie is baked to set the creamy custard filling and cooled to achieve the perfect texture.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 (15-oz) can pure pumpkin puree (NOT canned pumpkin pie filling!)
- 1 (12-oz) can evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare crust: Use homemade or store-bought pie crust. Roll out dough if needed, then gently press into a buttered 9-inch pie dish, ensuring it lines the bottom and sides. Fold edges under to create a rim, then flute as desired. Chill in the fridge for at least 30 minutes while making the filling.
- Prep: Once ready to make filling, preheat oven to 425°F. Place a baking sheet in the lower half of your oven to heat up as oven preheats.
- Make filling: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
- Fill pie crust: Right before baking, pull pie dish with pie crust out of the fridge. Pour filling into the pie shell, filling it right up to the top (you might have filling leftover, but try to fill the shell completely – leftover filling can be baked for 20-30 minutes in a ramekin to make a pumpkin custard).
- Bake: Bake pie at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake 35 to 45 minutes or until filling is set. Cover sides with foil or a pie shield after 20-30 minutes, to keep it from burning.
- Cool pie: Once pie is done, switch off the oven and open the door a few inches. Allow pie to rest in the oven for 15-30 minutes, then remove to a wire rack to cool for 2 hours. Serve right away or chill in the fridge for up to 2 days.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling to control the flavor and texture.
- Chilling the pie crust before filling helps prevent a soggy bottom crust.
- Covering the pie edges with foil or a pie shield is important to prevent over-browning while the filling bakes thoroughly.
- Leftover filling can be baked separately in ramekins to create mini pumpkin custards.
- Allow pie to cool completely before slicing to ensure clean cuts and set filling.
- Store leftover pie in the refrigerator and consume within 2 days for best freshness.
