Pumpkin Pie

A flaky blind-baked shell holds a smooth spiced pumpkin custard, baked until the edges are set and the center still trembles, then cooled for tidy slices.

350 min

8 slices

A golden-crusted pumpkin pie shows smooth spiced custard beside a slice topped with soft whipped cream.

Ingredients

1 unbaked 9-inch pie crust, chilled in a pie plate

1 can (15 oz) pure pumpkin puree, not pumpkin pie filling

3 large eggs, at room temperature

3/4 cup packed light brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp fine salt

3/4 cup cold heavy whipping cream, for topping

1 tbsp confectioners' sugar

1/2 tsp vanilla extract

Equipment

9-inch pie plate · Parchment paper · Pie weights or dried beans · Rimmed baking sheet · Whisk · Wire cooling rack · Electric mixer

Watch the center

The center should tremble slightly when the pie leaves the oven; it firms as the custard cools.

Cool before chilling

Let the pie reach room temperature on a rack before refrigerating so condensation does not soften the pastry.

Heat and blind-bake

01. Heat the oven to 425 F with a rack in the lower third so the pastry base crisps before filling.

02. Dock and line the chilled crust, weight it, and bake 15 minutes; remove parchment and weights, then bake 5 minutes more until the base looks dry.

Mix the custard

03. Whisk pumpkin, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth with no dry spice pockets.

04. Whisk in 1 1/4 cups evaporated milk; if choosing the richer alternative, use 1 cup heavy cream instead and omit the evaporated milk.

Bake until just set

05. Pour the custard into the warm shell on a rimmed sheet and bake at 425 F for 15 minutes.

06. Lower the oven to 350 F and bake 35 to 45 minutes more; remove when the edge is set and the center still trembles, shielding the rim with foil if needed.

Cool and serve

07. Cool on a wire rack for 2 hours, then chill for 2 hours if you prefer a cold slice.

08. Whip the cold topping cream with confectioners' sugar and vanilla until the peaks curl softly.

09. Serve the pie chilled or at room temperature with a spoonful of whipped cream.