Pumpkin Pie
Pumpkin pie with brown sugar, warm spices and evaporated milk in a flaky crust. Includes clear doneness cues and cooling time for clean slices.
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20m
8
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Ingredients
- 1 unbaked 9-inch deep-dish pie crust, in a pie plate with at least 4 cups capacity
- 3/4 cup packed (150 g) light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 can (15 oz / 425 g) pure pumpkin puree, not pumpkin pie filling
- 1 can (12 fl oz / 354 ml) whole evaporated milk, not sweetened condensed milk
- 1 teaspoon (5 ml) vanilla extract
Instructions
- 1
Prepare the crust and oven
Heat the oven to 425°F with a rack in the lower third. Fit the unbaked crust into a deep 9-inch pie plate with at least 4 cups capacity, following the crust package directions for any thawing. Crimp the rim and refrigerate while mixing the filling. Set a rimmed baking sheet nearby for easier handling. The 20-minute preparation estimate assumes a ready-made crust; making pastry from scratch adds time.
- 2
Mix the filling
Whisk the brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large bowl, breaking up sugar lumps. Whisk in the eggs, then the pumpkin puree and vanilla until smooth. Gradually whisk in the evaporated milk just until combined, avoiding a foamy mixture. Use plain pumpkin puree and unsweetened evaporated milk so the filling has the intended sweetness and texture.
- 3
Fill and start baking
Put the chilled pie plate on the rimmed baking sheet. Pour in the filling, keeping it about 1/4 inch below the pastry rim; never overfill a shallow crust. Carefully place the baking sheet on the lower oven rack and bake at 425°F for 15 minutes.
- 4
Lower the heat and finish
Without removing the pie, reduce the oven to 350°F. Bake for 40 to 50 minutes more, checking at 40 minutes, until the outer filling is set and the center has a small gentle wobble rather than a liquid ripple. A thin knife inserted about 1 inch from the center should come out mostly clean. Shield the pastry rim loosely with foil if it browns too quickly. Total baking time is about 65 minutes; ovens and pie plates vary, so use the doneness cues and allow longer if needed.
- 5
Cool, chill and slice
Transfer the pie to a wire rack and cool for 1 hour. Refrigerate uncovered for at least 2 hours more, until fully chilled and set, then cover. Do not leave the pie at room temperature for more than 2 hours in total. The 4 hour 25 minute total includes 20 minutes preparation, 65 minutes baking, 1 hour cooling and 2 hours chilling. Cut into 8 slices with a sharp knife, wiping the blade between cuts. The photo shows the whole pie before slicing.
Chef's Tips
Use a deep-dish crust; a standard shallow 9-inch shell may not hold this filling. Chilling helps the custard slice neatly, and vigorous mixing can add bubbles. Contains wheat, milk and eggs; check the crust label for soy or other allergens. For a vegetarian pie, choose a crust made without lard or other animal shortening. Nutrition is estimated per slice, one eighth of the pie, using typical packaged crust and whole evaporated milk values; brands and crust size change the result. Estimated sodium is 330mg per slice. Optional toppings are not included. Keep covered at 40°F or below and use within 3 to 4 days. Refrigerate within 2 hours after baking; refrigerate sooner in hot conditions. Discard perishable pie left out longer than 2 hours, or 1 hour above 90°F. For make-ahead serving, bake the day before and keep refrigerated.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pumpkin pie
How long does it take to make Pumpkin Pie?
The listed total time is 265 minutes. Prep time is 20 minutes and cooking time is 65 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Pumpkin Pie recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Pumpkin Pie recipe?
The listed difficulty level is easy.