Pumpkin Pie
Classic American pumpkin pie — silky spiced pumpkin custard in a flaky crust. The Thanksgiving tradition. Made from canned pumpkin puree (yes, canned is fine — even Martha Stewart uses it). The spices and proper baking technique make all the difference.
Prep Time
15 min
Cook Time
31 min
Servings
6
Calories
589 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pumpkin1 ½
- Cinnamon1 ½ tsp
- Sugar¾ cup
- Eggs3
- Flour3 cups
- Butter½ cup
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Pumpkin1.5
- Cinnamon1.5 tsp
- Sugar0.75 cup
- Eggs3
- Flour3 cups
- Butter0.5 cup
Instructions
- 1
Make or buy a 9-inch pie crust. Crimp the edges, refrigerate 30 minutes. Blind bake at 375°F for 12 minutes with pie weights to prevent puffing.
- 2
Heat oven to 425°F (220°C). In a large bowl, whisk 1 can (15 oz) of pumpkin puree, 1 can (14 oz) of sweetened condensed milk, 2 large eggs, 1 teaspoon vanilla.
- 3
Add the spices: 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, ½ teaspoon of ground cloves, ½ teaspoon of nutmeg, ¼ teaspoon of allspice, ½ teaspoon of salt. Whisk until uniform.
- 4
Pour the filling into the par-baked crust. Place on a baking sheet (catches drips) on the middle rack.
- 5
Bake at 425°F for 15 minutes, then reduce to 350°F and continue baking for 30-40 minutes until the center is set but still slightly jiggly (it will firm as it cools). If the crust browns too quickly, tent with foil.
- 6
Cool completely on a wire rack (at least 3 hours). Slice and serve at room temperature or chilled, topped with whipped cream and a sprinkle of cinnamon.
Watch how to make Pumpkin Pie
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💡 Expert Tips
- 1.Use canned pumpkin (Libby's). Pumpkin pie filling is different from pumpkin puree — use puree only.
- 2.Sweetened condensed milk is the secret. Provides both sweetness and the silky texture.
- 3.Slightly jiggly when done. Carryover heat firms it up. Fully set in oven = overcooked.
- 4.Cool completely before slicing. Warm pie is liquid; cold pie is sliceable.
🔬 Why It Works
Pumpkin pie succeeds when the spice blend is balanced (not just cinnamon), the texture is silky (sweetened condensed milk provides this), and the baking is gentle (425°F sets the bottom, 350°F finishes without curdling). The flaky crust contrasts the smooth custard filling. The combination is comfort food perfection.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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