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Classic Pumpkin Pie served on a plate

Classic Pumpkin Pie

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Classic Pumpkin Pie balances warm spices with natural sweetness using canned pumpkin puree and sweetened condensed milk. The filling is mixed gently and baked until the custard sets with a slight jiggle to prevent cracking. Blind baking the crust and gradual cooling ensure a perfect texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz pumpkin puree canned, 100% pure (not pie filling)
  • 14 oz sweetened condensed milk one 14 oz can
  • 2 large eggs use large eggs, crack into separate bowl first
  • 0.5 cup granulated sugar balances the spices, do not skip
  • 1 teaspoon ground cinnamon fresh ground cinnamon preferred
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon salt omit if crust is heavily salted
  • 1 pie crust unbaked 9-inch pie crust, store-bought or homemade

Equipment

  • Oven For baking crust and pie
  • 9-inch pie dish To hold the pie and crust
  • Large bowl To whisk the filling
  • Whisk For mixing filling gently
  • Wire rack For cooling the pie
  • Foil strips To cover crust edges during baking

Method
 

  1. Preheat oven to 375°F and place unbaked pie crust into a 9-inch pie dish, pressing into edges and trimming overhang. Blind bake crust for 10 minutes until edges start to set. Remove from oven and reduce temperature to 350°F.
    1 pie crust
  2. In a large bowl, whisk pumpkin puree, sweetened condensed milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth. Mix gently to avoid adding air bubbles which cause cracking during baking.
    15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 large eggs, 0.5 cup granulated sugar, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, 0.5 tsp salt
  3. Pour the filling into the pre-baked crust and smooth the top with a spatula. Cover the crust edges with foil strips to prevent burning during the long bake.
  4. Bake at 350°F for 50-60 minutes until edges are firm but center jiggles slightly when gently shaken. The custard will continue setting as it cools, so underbake slightly to prevent curdling.
  5. Cool the pie on a wire rack at room temperature for 2 hours, then refrigerate at least 4 hours or overnight. Slicing while warm causes filling to ooze; chilling firms custard for clean cuts.

Notes

  • Blind bake crust 10 minutes for crispness and to prevent sogginess.
  • Whisk filling gently to avoid air bubbles, which cause cracks during baking.
  • Stop baking when center still jiggles slightly; carryover heat finishes setting during cooling.

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