Pumpkin Pie · Classic
Silky Classic Pumpkin Pie
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Before you start
Gather your ingredients
Weights from USDA FoodData Central cup weights; counted things stay as counts.
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for granulated sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for light brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
Swaps for ground cinnamon
Instead of cinnamon
- Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
- Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.
Swaps for ground ginger
Instead of ginger
- Fresh ginger: 1 tbsp grated fresh for each ¼ tsp ground. Brighter and spicier.
Swaps for ground nutmeg
Instead of nutmeg
- Ground mace: A little less. Made from the same fruit; slightly sharper.
- Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for vanilla extract
Instead of vanilla extract
- Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
- Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
- Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.
Step 1 of 8
Make the crust: the flour, salt and sugar, then the cold butter with a pastry blender until pea-sized. Toss in ice water with a fork until a squeezed handful holds together. Form a disk, wrap and chill.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidcut in (how to cut in butter)
Cut in butter Break cold butter into the flour in small pieces, for flaky biscuits, scones and pie crust. 1. Cut very cold butter into ½ inch cubes and toss them in the flour.2. Press down through the butter with a pastry blender, two knives or a fork.3. Keep cutting and tossing so the bits stay coated.4. Stop while you still see butter. Done when: The mix looks like coarse crumbs with some pea-size pieces of butter left; those make the flakes. How to cut butter into flour: mistakes to avoidStep 2 of 8
Heat the oven to 425°F (220°C) with a rack in the lower third.
425°F
Step 3 of 8
Roll the dough on a floured counter into a 12-inch circle and ease it into a 9-inch pie dish. Fold the overhang under and the edge. Chill the crust while you make the filling.
crimp (how to crimp)
Crimp Press the edge of a pie crust or pastry into a pattern that seals it and looks finished. 1. Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.2. For a fork crimp, press the tines into the edge all the way around.3. For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.4. Chill the crust for 20 minutes so the edge holds its shape in the oven. Done when: The edge is sealed all the way around and stands up a little above the rim. How to crimp a pie crust: mistakes to avoidStep 4 of 8
In a large bowl, the pumpkin, brown sugar, spices and salt until smooth. Whisk in the eggs and yolk, then the evaporated milk and vanilla until completely blended.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 5 of 8
Set the pie dish on a sheet pan and pour in the filling. Bake at 425°F (220°C) to set the crust.
425°F
Step 6 of 8
Lower the oven to 350°F (175°C) and bake until the edges are set and the center jiggles slightly, like gelatin, when you nudge the pan. The center should read about 175°F on a thermometer.
350°F
Step 7 of 8
Cool on a rack for 2 hours. The center finishes setting as it cools.
Step 8 of 8
Refrigerate the pie until cold before slicing for the cleanest cuts.
All done
Enjoy!
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