Classic Pumpkin Pie

My kitchen smelled like autumn the first time I made this pie, the spices hitting me before I even got the oven door open. I'd been convinced pumpkin pie was complicated, something best left to grandmothers and bakery windows. Then I watched the custard set, that gentle wobble in the center, and realized I'd been overthinking it the whole time.

Thanksgiving at my sister's place, I brought two pies because I was nervous about how they'd turn out. By the time dessert rolled around, both had disappeared. Her father-in-law, usually a cake person, went back for a third slice and asked if there was any way I could teach him the secret.

Ingredients

• Unbaked 9-inch pie crust: Homemade gives you that bragging right, but a good store-bought crust will save you time and no one will judge
• Pumpkin purée: Make sure you grab the plain purée, not the pie filling with spices already mixed in
• Light brown sugar: Adds a deeper molasses flavor than white sugar alone
• Eggs: Room temperature eggs blend more smoothly into the mixture
• Evaporated milk: This is the secret to that silky, stable custard texture
• Heavy cream: Just a splash makes the filling richer and more luxurious
• Ground cinnamon: The backbone spice that everyone expects and loves
• Ground ginger: Adds a subtle warmth that lingers after each bite
• Ground nutmeg: A little goes a long way, rounding out the spice profile
• Ground cloves: Just a quarter teaspoon gives that classic pumpkin pie depth
• Salt: Enhances all the spices and keeps the pie from tasting flat
• Pure vanilla extract: Finishes the flavor like closing a parentheses

Instructions

Preheat your oven:

Get it to 220°C with the rack in the lower third position so the bottom crust cooks through

Prep the pie shell:

Roll out your dough and fit it into the pie dish, crimping the edges however you like, then chill it while you mix the filling

Whisk the filling:

Combine everything in a large bowl until completely smooth, no lumps or streaks remaining

Fill the crust:

Pour that gorgeous orange mixture into your waiting crust

Bake at high heat first:

Start at 220°C for 15 minutes to quickly set the crust

Finish at lower heat:

Reduce to 175°C and bake another 40 minutes until the center has a slight wobble

Cool completely:

Let it rest on a wire rack for at least 2 hours before slicing

Serve it up:

Go plain or add whipped cream if you're feeling fancy

Save

Last Christmas Eve, I pulled a pie from the fridge at midnight, the house quiet and dark. My partner appeared in the kitchen doorway, and we ate two slices standing at the counter in our pajamas, not saying much, just watching snow fall outside the window.

The Temperature Trick

Starting at a higher temperature then dropping it creates a beautifully cooked bottom crust without burning the edges. I learned this after three years of soggy crust bottoms and wondering what I was doing wrong.

Make It Yours

Coconut cream instead of heavy cream makes this dairy-free, and honestly, I almost prefer it that way now. A pinch of allspice or a dash of bourbon in the filling can transform this from classic to something entirely your own.

Serving Ideas

Whipped cream is classic, but crème fraîche cuts through the richness beautifully. I've also served it with a drizzle of salted caramel when I wanted to impress dinner guests.

• A sprinkle of cinnamon on the whipped cream makes it feel special
• Warm the slices slightly in the microwave for 15 seconds if serving leftovers
• This pie actually tastes better the next day, so make it ahead

Save

There's something about a slice of pumpkin pie that makes even an ordinary Tuesday feel like a celebration worth having.

Recipe FAQs

→ Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin purée. Roast or boil a sugar pie pumpkin until tender, then purée the flesh until completely smooth. Drain excess liquid by letting it sit in a sieve for an hour before using.

→ How do I know when the pie is done baking?

The pie is ready when the edges are set and puffy but the center still has a slight jiggle, similar to gelatin. It will continue to firm up as it cools. A knife inserted near the edge should come out clean.

→ Why did my pie crack on top?

Cracking usually occurs from overbaking or cooling too quickly. To prevent this, remove the pie when the center still jiggles slightly and let it cool gradually at room temperature on a wire rack.

→ Can I make this dairy-free?

Absolutely. Replace the evaporated milk with full-fat coconut milk and use a dairy-free heavy cream alternative. The texture remains creamy and rich, with just a subtle coconut note that complements the warm spices.

→ How should I store leftover pie?

Cover the cooled pie loosely with foil or plastic wrap and refrigerate for up to 4 days. For longer storage, wrap individual slices in plastic and freeze for up to 2 months. Thaw in the refrigerator before serving.

→ What's the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is 100% pure pumpkin with no added ingredients. Pumpkin pie filling contains pre-added sugar and spices, which would throw off the balance of this carefully spiced dessert. Always check the label to ensure you're buying pure purée.