Description
This Classic Pumpkin Pie recipe delivers a smooth, spiced custard filling nestled in a buttery, flaky 9-inch pie crust. Perfect for fall holidays or any cozy occasion, it features a harmonious blend of pumpkin puree, cinnamon, and pumpkin pie spice, baked to perfection for a velvety texture and rich flavor.
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 oven: Preheat your oven to 425°F. Place a baking sheet in the lower half of your oven to heat as the 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 the mixture is smooth and fully combined.
- Fill pie crust: Remove the pie crust from the refrigerator just before baking. Pour the pumpkin filling into the pie shell, filling it up to the top. You may have leftover filling, which can be baked separately in a ramekin to make a pumpkin custard.
- Bake: Bake the pie at 425°F for 15 minutes. Then reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, or until the filling is set. To prevent the crust edges from burning, cover the sides with foil or a pie shield after 20 to 30 minutes of baking.
- Cool pie: When baking is complete, turn off the oven and prop the door open a few inches. Let the pie rest in the oven for 15 to 30 minutes. Then transfer to a wire rack to cool completely for 2 hours. Serve immediately or refrigerate for up to 2 days.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Chilling the pie crust before filling helps maintain its shape and prevents shrinking.
- Protect the crust edges with foil or a pie shield to avoid burning during the longer bake time.
- Leftover filling can be baked in small ramekins for delicious pumpkin custard servings.
- Cool the pie gradually in the oven to prevent cracking in the filling.
- Store any leftover pie covered in the refrigerator for up to 2 days.
