Classic Pumpkin Pie Autumn Dessert (Printable)

Silky spiced pumpkin custard in buttery flaky crust with cinnamon, ginger, and nutmeg. Perfect autumn dessert for Thanksgiving.

# What You’ll Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust, homemade or store-bought

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée, not pumpkin pie filling
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground cloves
11 - 1/2 tsp salt
12 - 1 tsp pure vanilla extract

# Directions:

01 - Preheat oven to 425°F. Position oven rack in lower third of oven.
02 - Roll out pie crust and fit into 9-inch pie dish. Trim and crimp edges as desired. Refrigerate while preparing filling.
03 - In large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and thoroughly combined.
04 - Pour pumpkin mixture into prepared pie crust.
05 - Bake at 425°F for 15 minutes.
06 - Reduce oven temperature to 350°F. Continue baking for 40 minutes until center is just set with slight jiggle.
07 - Remove from oven and cool completely on wire rack for at least 2 hours before slicing. Serve plain or with whipped cream.

# Expert Tips:

01 -
  • The filling strikes that perfect balance between spiced and sweet, never cloying or overwhelming
  • That high temperature start creates a beautifully set custard without the dreaded cracked surface
  • It actually tastes better made a day ahead, giving you one less thing to worry about
02 -
  • That slight jiggle in the center when you remove it is exactly what you want, it will firm up as it cools
  • Room temperature ingredients prevent lumps and help the custard bake evenly
  • Overbaking creates a grainy texture and those unsightly cracks across the surface
03 -
  • Use a pie shield or foil after the first 30 minutes if the crust is browning too quickly
  • Rotate the pie halfway through baking for even cooking
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