Go Back

Pumpkin Pie

Pumpkin pie with a smooth, spiced custard filling baked in a flaky deep-dish crust. Bake hot first to set the edges, then finish at lower heat until the center wobbles slightly, then cool fully for clean slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin custard
  • 1 deep-dish pie crust, unbaked
  • 1 can (15 oz) pumpkin puree
  • 2 can (5 oz each) evaporated milk or 1 can (12 oz)
  • 2 eggs
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 Whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat the oven to 425F and set a sheet pan on the middle rack for even heat transfer.
  2. Whisk pumpkin puree, evaporated milk or 1 can (12 oz), eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until completely smooth, with no visible streaks.
  3. Pour the smooth custard into the unbaked pie shell and tap the pan lightly so the surface settles.
  4. Bake at 425F for 15 minutes until the edges look set and slightly puff.
  5. Reduce the oven to 350F and bake 40-45 more minutes until the edges are set and the center has just a slight wobble.
Cool and serve
  1. Cool the pie completely at room temperature for at least 2 hours, until the filling is fully firm when gently nudged.
  2. Refrigerate until ready to serve, then top each slice with whipped cream.

Notes

For the smoothest filling, whisk until completely lump-free before pouring—any spice clumps can show in the custard. Store covered in the refrigerator up to 4 days; freeze after fully cooling only if you can tolerate texture changes (best avoided for custard pies). For a dairy swap, use evaporated milk alternatives only if they are pourable and comparable (cream-style substitutions may change thickness).