Classic Pumpkin Pie

How to Make Classic Pumpkin Pie

1. 1

   Step 1: Preheat oven and blind-bake crust

   Active 8 min · Passive 12 min

   Place the 9-inch refrigerated pie crust into a 9-inch pie pan if not already fitted; trim and crimp the edges. Prick the bottom several times with a fork, line with parchment or foil, fill with pie weights or dried beans, then bake at 375°F (190°C) for 12 minutes to set the crust; remove weights and parchment and bake 3–4 minutes more until the surface looks dry and just starting to color.

   For this step

   • 1 9-inch (23 cm) refrigerated pie crust9-inch refrigerated pie crust
   
2. 2

   Step 2: Mix pumpkin and dry ingredients

   Active 6 min

   In a large bowl, combine the pumpkin puree with the granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk vigorously until the sugar and spices are fully incorporated and the mixture is smooth and even in color.

   For this step

   • 1 15-oz (425 g) canpumpkin puree
   • 1 cupgranulated sugar
   • 1 teaspoonground cinnamon
   • 1/2 teaspoonground ginger
   • 1/4 teaspoonground nutmeg
   • 1/2 teaspoonsalt
   
3. 3

   Step 3: Add eggs and evaporated milk

   Active 4 min

   Add the large eggs to the pumpkin-spice mixture one at a time, whisking well after each addition. Pour in the evaporated milk and whisk until the filling is homogeneous and slightly glossy, about 30–60 seconds more.

   For this step

   • 3 largelarge eggs
   • 1 12 fl oz (354 ml) canevaporated milk
   
4. 4

   Step 4: Fill the crust and bake the pie

   Active 6 min · Passive 55 min

   Pour the pumpkin filling into the pre-baked pie crust and smooth the top. Bake in the preheated oven starting at 425°F (220°C) for 15 minutes, then reduce the oven to 350°F (175°C) and continue baking for 40 minutes more, or until the center is mostly set but still has a slight jiggle.
   
5. 5

   Step 5: Cool, chill, and slice

   Active 8 min · Passive 120 min

   Remove the pie from the oven and cool on a wire rack until room temperature, about 30–45 minutes, then chill in the refrigerator at least 2 hours to finish setting. When ready to serve, slice the pie into 8 wedges and serve chilled or at room temperature.
   

1. Place the 9-inch refrigerated pie crust into a 9-inch pie pan if not already fitted; trim and crimp the edges. Prick the bottom several times with a fork, line with parchment or foil, fill with pie weights or dried beans, then bake at 375°F (190°C) for 12 minutes to set the crust; remove weights and parchment and bake 3–4 minutes more until the surface looks dry and just starting to color.
2. In a large bowl, combine the pumpkin puree with the granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk vigorously until the sugar and spices are fully incorporated and the mixture is smooth and even in color.
3. Add the large eggs to the pumpkin-spice mixture one at a time, whisking well after each addition. Pour in the evaporated milk and whisk until the filling is homogeneous and slightly glossy, about 30–60 seconds more.
4. Pour the pumpkin filling into the pre-baked pie crust and smooth the top. Bake in the preheated oven starting at 425°F (220°C) for 15 minutes, then reduce the oven to 350°F (175°C) and continue baking for 40 minutes more, or until the center is mostly set but still has a slight jiggle.
5. Remove the pie from the oven and cool on a wire rack until room temperature, about 30–45 minutes, then chill in the refrigerator at least 2 hours to finish setting. When ready to serve, slice the pie into 8 wedges and serve chilled or at room temperature.