The classic pumpkin pie almost feels like a promise every holiday season. Its warm spices hit first, followed by the creamy filling and just-right hint of sweetness. Every slice brings back memories of laughter and full kitchens. A good pie never tastes bland; a smooth custard and a golden crust tell you someone cares. The best ones feel both simple and special, making the meal complete. When the table fills with family, pumpkin pie has a way of tying it all together.
PrintHow to Bake a Perfect Classic Pumpkin Pie Every Time
Pumpkin pie almost feels like a promise every holiday season. It’s warm spices hit first, followed by the creamy filling and just-right hint of sweetness. Every slice brings back memories of laughter and full kitchens. A good pie never tastes bland; a smooth custard and a golden crust tell you someone cares. The best ones feel both simple and special, making the meal complete. When the table fills with family, pumpkin pie has a way of tying it all together.
Ingredients
-
- 15 oz pumpkin puree (fresh or canned)
-
- ¾ cup packed brown sugar
-
- 2 large eggs
-
- 1 cup heavy cream
-
- 1 teaspoon ground cinnamon
-
- ½ teaspoon ground ginger
-
- ¼ teaspoon ground nutmeg
-
- ¼ teaspoon ground cloves
-
- ¼ teaspoon salt
-
- Optional: whipped cream, ground cinnamon for garnish
Get Recipe Ingredients
Instructions
Note: You can use either use a store-bought 9-inch pie shell or you can prepare a pie crust: My favorite pie crust recipe is available at How to Make Pie Crust: The Complete Guide.
-
- In a large bowl, whisk together 15 oz pumpkin puree, ¾ cup brown sugar, 2 large eggs, 1 cup heavy cream, all spices, and salt.
-
- Stir by hand or use a whisk; avoid over-mixing, which can cause cracks later.
Pour the filling into the crust. Start baking at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 40 to 45 minutes. The edges of the crust should be golden, and the center should wobble slightly, not ripple.
Insert a thin knife about an inch from the crust edge. It should come out clean. The middle will finish setting as the pie cools on a rack.
Cool on a wire rack for at least 2 hours to finish setting the custard. For neat slices, dip a sharp knife in hot water before cutting.
For soft peaks, whip 1 cup cold heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract. Top slices with a dollop and a dusting of cinnamon for visual appeal.
Wrap the pie tightly in foil or plastic after it cools. Store in the refrigerator for up to 4 days. To freeze, cut into slices and place parchment between slices, then seal in airtight bags. Freeze up to 2 months.
Heat chilled or thawed slices, covered with foil, in a 300°F oven for 10 to 12 minutes. Or, use the microwave for 30 seconds, covered with a damp paper towel. This prevents the crust from drying out and keeps the filling creamy.
How to Make Pie Crust: The Complete Guide
How to Bake a Perfect Classic Apple Pie Every Time
Step-by-Step Strawberry Cheesecake for New Bakers [With Baking Shortcuts]
