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Two photos of classic pumpkin pie with whipped cream on a Thanksgiving table.

Classic Pumpkin Pie

A silky, spiced pumpkin custard baked in a flaky pie crust, with tips for a crack-free finish.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 8 Slices
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 can 15 oz pumpkin puree
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1 egg yolk
  • 1 can 12 oz evaporated milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Whipped cream for serving

Equipment

  • 9-inch pie plate
  • Large mixing bowl
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 425°F and fit the crust into a pie plate.
  2. Whisk the pumpkin, brown sugar, spices, and salt until smooth.
  3. Whisk in the eggs, yolk, evaporated milk, and vanilla until just combined.
  4. Tip: Don't overmix, to avoid bubbles and cracks.
  5. Pour the filling into the crust and bake 15 minutes at 425°F.
  6. Reduce to 350°F and bake 40 to 45 minutes until the center barely jiggles.
  7. Cool in the turned-off oven for 1 hour, then on a rack, then chill at least 2 hours.

Notes

Cool gradually to prevent cracks.
The pie tastes best after chilling overnight.