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Pumpkin Pie · Classic

Silky Classic Pumpkin Pie

A smooth, warmly spiced pumpkin custard in a buttery single crust. It's the pie the holidays expect, and it's best made the day before.

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Prep
30 min
Cook
55 min
Total
6 hr 25 min
Serves
8 · one 9-inch pie
Level
Medium

Ingredients

Single crust

  • 1 ¼ cups all-purpose flour, plus more for rolling
  • ½ tsp kosher salt
  • 1 tsp granulated sugar
  • ½ cup unsalted butter, very cold, cubed
  • 3–4 tbsp ice water

Filling

  • 1 can pumpkin puree, 15 oz, not pumpkin pie filling
  • ¾ cup light brown sugar, packed
  • 1 ½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 can evaporated milk, 12 oz
  • 1 tsp vanilla extract

Steps

  1. Make the crust: whisk the flour, salt and sugar, then cut in 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.
  2. Heat the oven to 425°F (220°C) with a rack in the lower third.
  3. 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 crimp the edge. Chill the crust while you make the filling.
  4. In a large bowl, whisk the pumpkin, brown sugar, spices and salt until smooth. Whisk in the eggs and yolk, then the evaporated milk and vanilla until completely blended.
  5. Set the pie dish on a sheet pan and pour in the filling. Bake at 425°F (220°C) to set the crust.
  6. 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.
  7. Cool on a rack for 2 hours. The center finishes setting as it cools.
  8. Refrigerate the pie until cold before slicing for the cleanest cuts.

Tip: Short on time? A store-bought refrigerated crust works great here.

Tip: Cracks usually mean overbaking. Pull the pie while the center still wobbles a little.

Tip: Pumpkin pie is a custard, so refrigerate it within 2 hours of baking.

Storage: Cover and refrigerate up to 4 days.

Make ahead: Bake a day ahead and refrigerate. Let it sit out 30 minutes before serving if you like it less cold.

Estimated nutrition per serving: 360 calories · protein 8 g · carbohydrates 45 g · fiber 2 g · sugars 27 g · fat 17 g (saturated 10 g) · sodium 290 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 16 ingredients.