Old-Fashioned Pumpkin Pie
Pumpkin Pie
A classic pumpkin pie with a flaky crust, warmly spiced custard filling, and clean slices that taste like a traditional holiday dessert.
Old-fashioned pumpkin pie is built around a smooth, gently spiced custard that sets just firm enough to slice cleanly while staying soft in the center. Canned pumpkin keeps the flavor consistent, while brown sugar, cinnamon, ginger, cloves, and nutmeg give the filling the familiar warmth people expect from a traditional holiday pie.
The crust is briefly chilled after shaping so the edges hold their form in the oven. Pouring the filling into a cold crust and starting the pie at a higher temperature helps the pastry set before the custard finishes baking, which keeps the bottom from turning heavy.
The most important cue is the center of the pie: it should still have a slight wobble when the pan is gently nudged. The custard continues to set as it cools, so pulling it before the center looks fully firm gives the pie a silkier texture and fewer cracks.
Serve the pie at room temperature or chilled, with lightly sweetened whipped cream if you like. It is a good make-ahead dessert because the spices deepen after several hours, and the cooled pie slices more neatly after time in the refrigerator.
Nutrition (per serving)
Directions
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1
Fit the pie crust into a 9-inch pie plate, crimp the edge, and chill it for at least 15 minutes while heating the oven to 425°F.
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2
Whisk the pumpkin puree, brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until the sugar is evenly moistened.
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3
Beat in the eggs one at a time, then whisk in the evaporated milk and vanilla until the filling is smooth and pourable.
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4
Place the chilled pie crust on a rimmed baking sheet and pour in the pumpkin filling, stopping just below the crimped edge.
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5
Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F without opening the door.
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6
Continue baking for 40 to 45 minutes, until the edges are set and the center still wobbles slightly when the baking sheet is nudged.
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7
Transfer the pie to a wire rack and cool for at least 3 hours so the custard can finish setting.
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8
Slice the cooled pie and serve with whipped cream if desired.
Ingredients
- Unbaked 9-inch pie crust:1
- Canned pumpkin puree:1 3/4 cups
- Evaporated milk:1 1/4 cups
- Large eggs:2
- Packed light brown sugar:2/3 cup
- Granulated sugar:1/4 cup
- All-purpose flour:1 tbsp
- Ground cinnamon:1 1/2 tsp
- Ground ginger:1/2 tsp
- Ground nutmeg:1/4 tsp
- Ground cloves:1/8 tsp
- Fine salt:1/2 tsp
- Vanilla extract:1 tsp
- Whipped cream, for serving:as needed
Tips & Notes
- If the crust edge browns quickly, cover only the rim with a pie shield or narrow strips of foil after the first 20 minutes.
- Use plain pumpkin puree, not pumpkin pie filling, so the sweetness and spice stay balanced.
- For the neatest slices, refrigerate the cooled pie for at least 2 hours before cutting.
