Classic Pumpkin Pie Recipe
There’s nothing quite as nostalgic or satisfying as a forkful of Classic Pumpkin Pie. With its silky, spiced filling nestled in a tender, flaky crust, this dessert has truly earned its place as the centerpiece of fall gatherings and Thanksgiving tables everywhere. Not only does it deliver a comforting blend of cinnamon, ginger, and cloves in every creamy bite, but the vibrant pumpkin brings a sunny orange glow that brightens up any dessert spread. Let’s get into all the simple secrets that make Classic Pumpkin Pie an absolute must-bake tradition!
Ingredients You’ll Need
What makes Classic Pumpkin Pie so irresistible is how it transforms a handful of everyday ingredients into something so memorable. Every element contributes to the pie’s warm texture, inviting aroma, and signature taste, so don’t skimp on the spices, and choose quality ingredients for best results.
- Unbaked 9-inch pie crust: A buttery, flaky base that supports the luscious pumpkin filling. For best results, homemade or store-bought both work!
- Granulated sugar (3/4 cup): Adds sweetness and beautifully balances the savory earthiness of the pumpkin and spices.
- Ground cinnamon (1 teaspoon): Brings warmth and an unmistakable autumnal aroma that defines Classic Pumpkin Pie.
- Ground ginger (1/2 teaspoon): Adds zingy depth for a subtle, peppery brightness with every bite.
- Ground cloves (1/4 teaspoon): Just a pinch delivers plenty of spice complexity and warmth.
- Salt (1/2 teaspoon): Enhances all the other flavors and keeps the pie from tasting flat.
- Large eggs (2): Eggs bind the filling, giving it a creamy, custardy texture that slices perfectly.
- Pumpkin puree, canned (15 ounces): The heart of Classic Pumpkin Pie, providing vibrant color and mellow, sweet flavor.
- Evaporated milk, canned (12 ounces): Makes the filling extra rich and ultra-smooth — don’t substitute regular milk.
- Whipped cream, for serving (optional): A classic finishing touch that adds lightness and creamy contrast to each slice.
How to Make Classic Pumpkin Pie
Step 1: Preheat and Prepare
Go ahead and preheat your oven to 425°F (220°C) so it’s fully ready by the time your filling is mixed. This helps the crust crisp up beautifully as your Classic Pumpkin Pie bakes to golden perfection.
Step 2: Mix Dry Ingredients and Spices
In a large mixing bowl, whisk together the sugar, cinnamon, ginger, cloves, and salt. This step evenly distributes all those cozy spices so every bite of pie is fragrant and flavorful.
Step 3: Add Eggs and Pumpkin
Crack in both eggs and give the mixture a good beating. Once the eggs are blended, add your pumpkin puree and mix until the filling becomes smooth and creamy. The eggs help everything come together for that custardy finish Classic Pumpkin Pie is famous for.
Step 4: Incorporate the Evaporated Milk
Gradually pour in the evaporated milk, whisking constantly. This step creates that lovely, pourable pumpkin custard. Take your time so everything blends well and the texture is super silky.
Step 5: Fill and Bake the Pie
Pour your luscious filling into the unbaked pie crust, smoothing out the top for an even bake. Pop it in the oven at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 40–50 minutes. If your crust starts to brown too fast, simply cover the edges with foil. You’ll know it’s done when a knife inserted near the center comes out clean.
Step 6: Cool Before Serving
Let your Classic Pumpkin Pie cool completely on a wire rack. This helps the filling set beautifully, making it easy to slice. Resist the urge to cut in too soon — patience pays off with neat, picture-perfect servings!
How to Serve Classic Pumpkin Pie
Garnishes
A generous dollop of pillowy whipped cream remains a timeless finish for Classic Pumpkin Pie. For an extra-special presentation, try a little dusting of cinnamon, a sprinkle of nutmeg, or even a drizzle of caramel sauce. Each option makes every bite just a bit more magical!
Side Dishes
Classic Pumpkin Pie pairs perfectly with a hot mug of spiced cider or a scoop of vanilla ice cream. For a festive twist, consider serving it alongside roasted pecans or candied ginger — these flavors complement the creamy filling without overpowering it.
Creative Ways to Present
For a fun twist, bake mini Classic Pumpkin Pies using muffin tins for individual servings, or try layering slices in parfait glasses for a chic dessert trifle. If you want a pretty finish, use pie crust scraps to cut out decorative leaves or shapes and bake them as toppers.
Make Ahead and Storage
Storing Leftovers
To keep your Classic Pumpkin Pie fresh, cover any leftovers with plastic wrap or foil and store them in the refrigerator. It will stay delicious for up to four days, and in some ways, the flavors become even richer as the spices continue to meld.
Freezing
Classic Pumpkin Pie freezes beautifully! Wrap cooled slices or the whole pie securely in plastic and foil before freezing for up to one month. Thaw overnight in the fridge for the creamiest texture.
Reheating
When you’re ready for another slice, gently warm your pie in a 300°F oven for 10–15 minutes. If you prefer, you can also enjoy Classic Pumpkin Pie straight from the fridge—the custard stays plush and the flavors intensify when chilled.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is smooth and well-drained. Fresh pumpkin adds a lovely earthy richness to Classic Pumpkin Pie, though canned is more consistent and convenient.
What if I don’t have evaporated milk?
Evaporated milk gives the pie its signature creamy texture. In a pinch, you can use half-and-half, but the filling may be slightly less rich and dense than the traditional Classic Pumpkin Pie version.
How do I prevent the pie crust from getting soggy?
To keep your crust crisp, don’t forget that initial hot oven blast—starting at a higher temperature helps set the bottom crust. You can also brush the crust with a little beaten egg white before pouring in the filling.
Can this pie be made ahead for Thanksgiving?
Yes! In fact, Classic Pumpkin Pie is even better when made a day in advance. As it sets overnight in the fridge, the flavors meld beautifully for a more complex, harmonious bite.
Why did my pumpkin pie crack on top?
Overbaking is usually the culprit—a little jiggle in the center means it’s perfect. If cracks do appear, don’t worry! A swoosh of whipped cream covers them up and adds extra charm to your Classic Pumpkin Pie.
Final Thoughts
Every home baker should experience the cozy aroma and timeless flavor of Classic Pumpkin Pie at least once. Whether you’re serving it at a big holiday dinner or indulging solo on a chilly afternoon, this pie’s spiced, creamy magic never fails to delight. Give it a try, and you just might start a new tradition all your own!
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Classic Pumpkin Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of a Classic Pumpkin Pie, a beloved Thanksgiving dessert that’s perfect for any fall gathering. This recipe yields a rich, spiced pie with a velvety pumpkin filling in a flaky crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 can (12 ounces) evaporated milk
- Whipped cream for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Mix ingredients: In a large bowl, whisk together sugar, cinnamon, ginger, cloves, and salt. Add eggs, pumpkin puree, and mix until smooth. Gradually whisk in evaporated milk until combined.
- Fill the crust: Pour the filling into the unbaked pie crust.
- Bake: Bake for 15 minutes at 425°F, then reduce to 350°F and bake for 40–50 minutes until a knife inserted near the center comes out clean. Cover edges with foil if crust browns too quickly.
- Cool and serve: Cool on a wire rack before slicing. Serve with whipped cream if desired.
Notes
- For a richer flavor, make the pie a day ahead and chill overnight to deepen the spices.
- Homemade pie crust can be used for a flakier, buttery result.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 26g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
