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Classic Pumpkin Pie

Classic pumpkin pie with a flaky deep-dish crust and silky custard filling baked until the center wobbles just slightly. Smooth spiced pumpkin custard is chilled, then served with whipped cream for a clean slice.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

pie crust
  • 1 deep-dish pie crust unbaked
pumpkin custard
  • 1 can (15 oz) pumpkin puree
  • 2 can (5 oz each) evaporated milk or use 1 can (12 oz)
  • 2 eggs
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Bake and fill
  1. Preheat oven to 425F. Place the pie crust in a deep-dish pan or on a sheet pan so it bakes evenly without slipping.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until completely smooth. Stop when no streaks remain, with a uniform orange custard.
  3. Pour the custard into the unbaked deep-dish pie crust. Tap or lightly shake the pan once so the surface looks level.
  4. Bake at 425F for 15 minutes, until the filling starts to set around the edges. Look for a lightly firm rim with a softer center.
  5. Reduce heat to 350F and bake 40-45 more minutes. Remove when edges are set and the center has just a slight wobble.
Cool and serve
  1. Cool completely at room temperature for at least 2 hours. The pie should feel fully firm when gently nudged, not sloshy.
  2. Refrigerate until ready to serve. Top each slice with whipped cream right before eating.

Notes

Pro tip: whisk until truly smooth so you avoid spice clumps and an uneven custard texture. Refrigerate leftover pumpkin pie, covered, for up to 4 days; freeze the whole cooled pie (or individual slices) for up to 2 months, thawing in the refrigerator overnight. For a lighter option, use evaporated milk labeled low-fat (or swap in 2% evaporated milk) and expect a slightly softer set.