Classic Pumpkin Pie
A classic pumpkin pie recipe with a silky, spiced custard baked in a flaky crust. Perfect for Thanksgiving or any fall gathering, this pie is rich, creamy, and full of warm pumpkin spice flavor.
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp heavy whipping cream (optional)
Pumpkin Pie Filling
- 15 oz pumpkin puree (1 15oz can)
- 6 tbsp brown sugar (75g)
- 3 eggs
- 7.5 oz sweetened condensed milk
- 6 oz evaporated milk
- 1 tbsp cinnamon
- 2 tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
Instructions
- Before beginning to make this pie, prepare a dark, blind-baked pie crust. Almost any other crust of your choosing can be used as well. Instructions for an all-butter crust can be found here.
- Preheat the oven to 325℉
- In a large bowl, combine the pumpkin puree, brown sugar, eggs, sweetened condensed milk, evaporated milk, spices, and salt.
- Whisk until smooth, scraping the sides and bottom of the bowl.
- Place your blind-baked pie crust on a baking sheet. Lightly brush around the edges with heavy cream.
- Pouring slowly, fill the pie crust to the top edge. Pop any bubbles with a toothpick or fork.
- Bake for 35-40 minutes at 325℉, or until the edges are set but the center is still slightly jiggly.
- Cool at room temperature for at least 1 hour.
- Transfer the pie to the refrigerator until ready to serve.
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