Classic Creamy Pumpkin Pie (Print View)
Creamy pumpkin filling and buttery crust, perfect for autumn and festive moments.
# What You'll Need:
→ Crust
01 - 1 unbaked 9-inch pie crust (homemade or store-bought)
→ Filling
02 - 15 oz canned pumpkin purée
03 - 3/4 cup granulated sugar
04 - 1/3 cup packed light brown sugar
05 - 2 large eggs
06 - 3/4 cup evaporated milk
07 - 1/2 cup heavy cream
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground cloves
12 - 1/2 teaspoon salt
13 - 1 teaspoon pure vanilla extract
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Place the pie crust into a 9-inch pie pan and crimp edges as desired.
02 - In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until smooth and fully combined.
03 - Pour the filling into the prepared pie crust and smooth the top with a spatula.
04 - Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 40 minutes until filling is set but slightly wobbly in the center.
05 - Remove from oven and cool completely on a wire rack before slicing. Serve with whipped cream if desired.
# Expert Suggestions:
01 -
- The filling is impossibly creamy and smooth, with just enough wobble in the center to tell you it's been baked to absolute perfection
- The spice blend—cinnamon, nutmeg, ginger, and cloves—tastes like autumn itself, warm and deeply comforting without being overwhelming
- It comes together quickly, making it the ideal dessert for busy holiday gatherings where you need something impressive but not fussy
02 -
- That slight wobble in the center is essential—overbaking creates a dry, dense filling. Trust that wiggle; it will firm up as the pie cools, and you'll have perfect creamy slices.
- Letting the pie cool completely isn't just about patience. It's the difference between slices that fall apart and slices with clean, proud edges. I learned this the hard way at a potluck where I sliced into a warm pie and felt embarrassed.
- If you see cracks forming during baking, your oven might be running hot or you've baked it too long. Every oven is different, so start checking at 35 minutes rather than waiting the full 40.
03 -
- Use room temperature eggs—they incorporate more smoothly into the filling and create a more uniform texture than cold eggs pulled straight from the fridge.
- The evaporated milk is key to that specific creamy texture pumpkin pie is known for. Don't substitute regular milk or condensed milk; the evaporation is what makes it work.
- If you're concerned about your oven temperature, invest in an oven thermometer. Pumpkin pie is forgiving, but it loves consistency, and knowing your oven is accurate takes stress out of the process.