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Pumpkin Pie

American · Dessert · Medium

Pumpkin Pie

Total
5 hr 35 min
Prep
4 hr 30 min
Serves
8
Calories
300
Jump to recipe

Smooth pumpkin custard fills a crisp pastry shell, with cinnamon and nutmeg warming the filling and a light cinnamon-sugar dusting on top.

A partly baked crust keeps pumpkin pie crisp beneath its soft custard. The filling is stirred just until smooth, then baked gently after an initial hot start so the center sets without puffing into a dry sponge.

Use plain pumpkin puree rather than sweetened pie filling. Let the pie cool completely before chilling; this gives the custard time to firm into clean slices while keeping its creamy texture.

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Method

  1. Heat the oven to 375°F (190°C). Fit pie crust into a 9-inch pie plate, crimp the edge and chill for . Line with parchment and fill with pie weights.

  2. Bake for , then remove paper and weights and bake for until the base looks dry. Raise the oven to 425°F (220°C).

  3. Whisk pumpkin puree, sugar, salt, ground nutmeg and 1/2 tsp ground cinnamon together. Stir in eggs, melted butter and whole milk until smooth, avoiding excess foam. Pour into the warm crust.

  4. Bake for , then lower the oven to 350°F (175°C) and bake for until edges are set and the center has a gentle unified wobble rather than a liquid ripple. Shield the crust edge with foil if it darkens.

  5. Cool on a rack for , then refrigerate for until firm. Mix powdered sugar with remaining ground cinnamon and dust lightly over the pie before slicing.

Forkue tips

  • Take the pie out while the center still moves slightly; residual heat finishes setting the custard and helps prevent cracks.

Storing and reheating

Refrigerate covered for up to 4 days. Serve chilled or let slices stand briefly at room temperature. Freeze well-wrapped slices for 1 month and thaw overnight in the refrigerator.

Kitchen gear

9-inch pie plateTop picks on AmazonPie weightsTop picks on Amazon
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Nutrition per serving, estimated

300Calories
5gProtein
40gCarbs
14gFat

Pumpkin Pie: FAQ

Can I use homemade pumpkin puree?

Yes. Drain it until as thick as canned puree before measuring 1 3/4 cups. Watery puree can make the custard loose.

Why did the filling crack?

It was probably overbaked or cooled too abruptly. Remove it when the middle still wobbles gently and cool on a rack away from drafts.

How do I store and reheat Pumpkin Pie?

Refrigerate covered for up to 4 days. Serve chilled or let slices stand briefly at room temperature. Freeze well-wrapped slices for 1 month and thaw overnight in the refrigerator.

How long does Pumpkin Pie take?

About 5 hr 35 min in total: 4 hr 30 min prep and 1 hr 5 min cooking.

What do I need to make Pumpkin Pie?

The key ingredients are pie crust, pumpkin puree, ground nutmeg, ground cinnamon, eggs and butter, plus pantry basics.

Any tips for Pumpkin Pie?

Take the pie out while the center still moves slightly; residual heat finishes setting the custard and helps prevent cracks.

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