Classic Pumpkin Pie With a Silky, Spiced Filling

How to make classic pumpkin pie

Pumpkin pie is a national Thanksgiving staple in the United States. In a 2024 YouGov survey, 29% of Americans named pumpkin as their favorite Thanksgiving pie, the largest share for any flavor. This original classic pumpkin pie is designed for a U.S. Thanksgiving menu and makes one 9-inch pie, 8 slices. Allow 25 minutes plus 30 minutes chilling for preparation and 55 to 65 minutes for baking. Read the method before starting, bring refrigerated ingredients to the temperatures specified and measure the pan carefully; custards, cakes and pastry all respond to pan size and oven heat. The formulation follows established holiday-baking principles while using a distinct ingredient balance and method. ^{[1] [2] [4]}

Ingredients

1 chilled 9-inch pie crust; 1 can (15 ounces) pure pumpkin purée; 3/4 cup packed light brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon fine salt; 3 large eggs; 1 cup evaporated milk; 1 teaspoon vanilla extract; whipped cream for serving, optional. ^[1]

Step-by-step method

1. Fit the crust into a 9-inch pie plate, crimp the rim and chill for 30 minutes. Heat the oven to 400°F with a rack in the lower third. Line the crust with parchment, add pie weights and bake 15 minutes. Lift out the weights and bake 5 minutes more. Reduce the oven to 350°F. ^[1]

2. Whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until smooth. Whisk in the eggs one at a time, then add the evaporated milk and vanilla. Pour into the warm shell. Bake 40 to 50 minutes, until the outer 2 inches are set and the center still moves slightly when nudged. ^[1]

3. Cool completely on a rack for at least 3 hours before slicing. The residual heat finishes setting the custard, so a small central wobble is preferable to a fully rigid center. Serve at room temperature or chilled. ^{[1] [2]}

Make-ahead, storage and substitutions

Make-ahead and storage: Bake the pie up to two days ahead, cool it completely and refrigerate it covered. Return it to room temperature for 30 minutes before serving. Perishable egg- or dairy-based desserts should not remain at room temperature for more than two hours. Store refrigerated foods at 40°F or colder. ^{[2] [3]}

Substitutions: For a dairy-free version, replace evaporated milk with full-fat canned coconut milk. Use a certified gluten-free crust when needed. Ingredient changes can alter set, moisture and baking time, so judge doneness by the visual and temperature cues in the method rather than the clock alone. ^{[1] [2]}