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Classic pumpkin pie: two stacked photos showing a whole pie and a slice with whipped cream, with the headline Classic Pumpkin Pie and Silky, Spiced Filling.
Hannah Brooks

Classic Pumpkin Pie

A smooth pumpkin custard fills a flaky 9-inch crust and bakes until just set. Cool completely for neat slices.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch unbaked pie crust homemade or store-bought
  • 1 15-ounce can pumpkin puree not pumpkin pie filling
  • 3/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 12-ounce can evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1 cup whipped cream optional

Equipment

  • 1 9-inch pie plate
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Baking sheet

Method
 

  1. Heat oven to 425°F. Fit crust into pie plate, crimp the edge, and chill.
  2. Whisk pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Set crust on a baking sheet. Pour in filling.
  4. Bake 15 minutes at 425°F. Reduce to 350°F and bake 35 to 45 minutes until edges are set and center slightly wobbles.
  5. Cool 2 hours, refrigerate at least 1 hour, then slice. Serve with whipped cream if desired.

Notes

Nutrition is an estimate per serving. See article for storage and make-ahead guidance.
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