Name: Classic Pumpkin Pie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 crust Unbaked 9-inch pie crust; 15 oz Pumpkin puree (not pie filling); 3 pcs Large eggs; 0.5 cup Granulated sugar; 0.33 cup Light brown sugar, packed; 1 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.25 tsp Ground cloves; 0.25 tsp Ground nutmeg; 0.5 tsp Salt; 1.25 cups Evaporated milk

"This heirloom-quality pumpkin pie features a velvety smooth filling balanced with warm autumn spices and a buttery, flaky crust. It is the quintessential holiday centerpiece that tastes even better than the one from your favorite bakery."

Ingredients

Qty	Item
1 crust 1 crust	Unbaked 9-inch pie crust
15 oz 425 g	Pumpkin puree (not pie filling)
3 pcs 3 pcs	Large eggs
0.5 cup 100 g	Granulated sugar
0.33 cup 65 g	Light brown sugar, packed
1 tsp 2.6 g	Ground cinnamon
0.5 tsp 1 g	Ground ginger
0.25 tsp 0.5 g	Ground cloves
0.25 tsp 0.5 g	Ground nutmeg
0.5 tsp 3 g	Salt
1.25 cups 300 ml	Evaporated milk

How to Make Classic Pumpkin Pie

Preheat your oven to 425°F (218°C).

Roll out the pie dough and fit it into a 9-inch pie plate, crimping the edges as desired. Prick the bottom lightly with a fork.

In a large mixing bowl, whisk the pumpkin puree and eggs together until the mixture is uniform and smooth.

Stir in the granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until well combined and no sugar clumps remain.

Gradually whisk in the evaporated milk until the filling is completely smooth and liquid.

Carefully pour the pumpkin mixture into the prepared pie shell, ensuring it does not overflow.

Bake at 425°F for 15 minutes. This high heat sets the crust.

Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes. The pie is done when the edges are set and slightly puffed, but the center still has a slight jiggle.

Remove from the oven and place on a wire rack. Cool completely for at least 3 hours to allow the custard to set before slicing.

·
Use full-fat evaporated milk or heavy cream for the richest, creamiest texture.
·
To prevent a soggy bottom, place your baking sheet in the oven while it preheats and set the pie directly on the hot sheet.
·
If the crust edges are browning too quickly, cover them with a pie shield or thin strips of aluminum foil halfway through baking.
·
Wait until the pie is completely at room temperature before refrigerating to prevent the surface from cracking.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree, but make sure it is strained well through cheesecloth to remove excess moisture and blended until perfectly smooth.

How do I know when the pie is perfectly done?

The 'jiggle test' is best. The edges should be stable, but a 2-inch circle in the center should still wobble like gelatin when the pan is nudged.

Does pumpkin pie need to be refrigerated?

Yes, because pumpkin pie is a custard-based dessert containing eggs and milk, it should be stored in the refrigerator after it has cooled to room temperature.

Why did my pumpkin pie crack on top?

Cracks are usually caused by overbaking or cooling too quickly. To avoid this, pull the pie out while the center is still wobbly and let it cool away from drafts.

Video Tutorials

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Step-by-Step Visual Guide

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