Classic Pumpkin Pie
A good pumpkin pie is smooth and creamy, gently spiced and set just firm enough to slice. This one uses canned pumpkin purée, brown sugar and evaporated milk, and the crust gets a short bake on its own first so the bottom stays crisp under the custard.
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr 15 mins
- Cool
- 2 hrs
- Total Time
- 3 hrs 35 mins
- Servings
- 8 servings
How do you make Classic Pumpkin Pie?
To make pumpkin pie, par-bake a 23 cm (9 inch) deep-dish crust, then fill it with 425 g (15 oz) pumpkin purée whisked with brown sugar, 3 eggs, a can of evaporated milk, cinnamon, ginger, nutmeg, cloves and salt. Bake at 175°C (350°F) for 50-60 minutes, until the edges are set and the centre jiggles slightly. Cool for 2 hours, then refrigerate.
- Total time
- 3 hrs 35 mins
- Calories
- 300 per serving
- Protein
- 8 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Crust
Filling
To serve
Equipment
23 cm (9 inch) deep-dish pie plate · Parchment paper · Pie weights or dried beans · Baking sheet · Large mixing bowl · Whisk
Quick Directions
Par-bake the crust
Heat the oven to 200°C (400°F) with a rack in the lower third.
Make the filling
Whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large bowl until smooth.
Bake
Bake at 175°C (350°F) for 50-60 minutes, until the centre jiggles slightly.
Cool and chill
Cool the pie on a rack for 2 hours; the centre finishes setting as it cools.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic pumpkin pie.
Par-bake the crust
Heat the oven to 200°C (400°F) with a rack in the lower third. Fit the crust into the pie plate, crimp the edge and chill for 15 minutes. Line it with parchment, fill with pie weights or dried beans and bake for 15 minutes. Lift out the parchment and weights and bake for 5 minutes more, until the base looks dry. Lower the oven to 175°C (350°F).
Make the filling
Whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large bowl until smooth. Whisk in the eggs one at a time, then the evaporated milk and vanilla.
Bake
Set the pie plate on a baking sheet and pour in the filling. Bake for 50-60 minutes, until the edges are set and the centre 5 cm (2 inches) wobbles slightly when you nudge the pan. A knife pushed in 2.5 cm (1 inch) from the edge should come out clean. If the crust browns too fast, cover the edge with strips of foil.
Cool and chill
Cool the pie on a rack for 2 hours; the centre finishes setting as it cools. Serve at room temperature with whipped cream, or cover and refrigerate.
Recipe Tips
- Use pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced, so the pie would be far too sweet.
- Take the pie out while the centre still wobbles. Overbaking is the main reason pumpkin pies crack.
- Because the filling is an egg and milk custard, refrigerate the pie once it has cooled.
Variations
- Swap the evaporated milk for 300 ml (1 1/4 cups) whipping cream and 60 ml (1/4 cup) milk for a richer custard.
- Replace the spices with 2 1/2 tsp pumpkin pie spice.
- Use maple syrup instead of half the brown sugar and serve with maple whipped cream.
Nutrition (per serving)
| Calories | 300 |
|---|---|
| Protein | 8 g |
| Carbs | 39 g |
| Fat | 13 g |
| Saturated fat | 6 g |
| Fibre | 2 g |
| Sugar | 25 g |
| Sodium | 290 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate for up to 4 days.
- Freezer
- Freeze the baked, cooled pie, well wrapped, for up to 1 month. Thaw overnight in the fridge.
Classic Pumpkin Pie FAQs
How do I know when pumpkin pie is done?
The edges should be set and the centre 5 cm (2 inches) should still wobble slightly, like jelly, when you nudge the pan. A knife pushed in 2.5 cm (1 inch) from the edge comes out clean.
Why did my pumpkin pie crack?
Usually because it was overbaked or cooled too quickly. Take it out while the centre still wobbles and let it cool slowly on a rack, away from drafts.
Does pumpkin pie need to be refrigerated?
Yes. Pumpkin pie is a custard made with eggs and milk, so refrigerate it once it has cooled, within 2 hours of baking. It keeps for up to 4 days.
Can I make pumpkin pie ahead?
Yes. Bake it 1-2 days ahead, cool it completely, then cover and refrigerate. The flavour is even better the next day.
Can I use fresh pumpkin?
Yes. Roast a small sugar pumpkin until soft, purée the flesh and let it drain in a sieve for 30 minutes so it's thick. Use 425 g (1 3/4 cups).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
