Classic Pumpkin Pie

Nothing says fall like a classic pumpkin pie, and this recipe delivers a perfectly spiced, creamy filling in a flaky crust.

240 min Serves 8 Medium American

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This classic pumpkin pie starts with a pre-baked or homemade crust chilled while you whisk together a silky filling of pumpkin, evaporated milk, eggs, and warm spices. After a brief high-heat bake, the oven is lowered to gently set the custard, and the finished pie is cooled slowly to prevent cracks. Serve it warm or chilled for a timeless holiday dessert.

Ingredients

1 9-inch pie crust (homemade or store-bought)

2 large eggs

1/3 cup granulated sugar

1/3 cup light brown sugar

1 (15-oz) can pure pumpkin puree (NOT canned pumpkin pie filling!)

1 (12-oz) can evaporated milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

Directions

For the crust, either use a homemade or store-bought version. If needed, roll it out, then carefully press it into a greased 9-inch pie plate, covering the bottom and sides completely. Fold the excess dough under to form a rim, and crimp the edges however you like. Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the filling.

When you're ready to make the filling, preheat your oven to 425°F. Put a baking sheet on the lower rack so it heats up along with the oven.

In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and pumpkin pie spice until the mixture is completely smooth.

Just before baking, take the chilled pie crust out of the fridge. Pour the filling into the crust, filling it all the way to the rim. You may have a little extra filling, but aim to fill the shell completely; any leftover can be poured into a ramekin and baked for 20–30 minutes to make a small pumpkin custard.

Bake the pie at 425°F for 15 minutes. Then lower the oven temperature to 375°F and continue baking for 35 to 45 minutes, until the filling is set. After about 20–30 minutes of total baking time, cover the crust edges with foil or a pie shield to prevent them from burning.

When the pie is finished baking, turn off the oven and crack the door open a few inches. Let the pie sit in the oven for 15–30 minutes, then transfer it to a wire rack to cool completely for about 2 hours. You can serve it immediately or refrigerate it for up to 2 days.