Classic Pumpkin Pie Recipe

By
Lauren Weisenthal
Lauren Weisenthal is a contributing writer at Serious Eats.
Lauren Weisenthal
Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20111102-177675-pumpkin-pie-610x458-31.jpg
Lauren Weisenthal

I always use homemade pumpkin purée for this pie, which enhances the gorgeous, smooth texture and complex, spicy flavor. Best of all, the filling has just a hint of sweetness, all from brown sugar, so you won't get sweet-fatigue.

Recipe Details

Classic Pumpkin Pie Recipe

Active 30 mins
Total 4 hrs
Serves 8 to 10 servings

Ingredients

  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate

  • 15 ounces pumpkin puree

  • 11 ounces evaporated milk

  • 125g (4.4 ounces) light brown sugar

  • 1 tablespoon ground ginger

  • 1 tablespoon cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon freshly grated nutmeg

  • Pinch kosher salt

  • 2 large eggs

  • 2 large egg yolks

Directions

  1. Preheat oven to 425°F with a baking stone (if you have one) placed on the rack positioned on the lowest rung.

  2. Combine all of the filling ingredients in a saucepan, except for the eggs and yolks. Whisk the mixture over medium heat for 4-5 minutes, until the mixture begins to sputter and steam and looks smooth and shiny. Remove from heat, transfer to the bowl of a food processor. Process for one minute, scrape down the sides, and process for another minute. Stop the machine and remove the cover. Allow the mixture to cool for 5 minutes. Then, return the lid, and run the processor, adding the eggs and yolks one at a time, processing for 5 seconds each time.

  3. Pour the pumpkin mixture into the prepared, chilled pie crust. Place the pie on the stone on the lowest rung of the oven. Bake for 15 minutes at 425°F, then rotate the pie and lower the temperature to 350°F. Bake for 20 additional minutes, watching closely for any signs of puffing. The pie should be removed from the oven when the filling is set and you should not allow it to puff, which causes dry texture and cracking. Allow the pie to cool completely. Either chill to serve or serve at room temperature.

Special equipment

9-inch pie plate

This Recipe Appears In

Nutrition Facts (per serving)
303 Calories
14g Fat
38g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 303
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 27%
Cholesterol 103mg 34%
Sodium 224mg 10%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 10%
Total Sugars 18g
Protein 8g
Vitamin C 2mg 12%
Calcium 141mg 11%
Iron 2mg 12%
Potassium 286mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)