Nothing says autumn quite like pumpkin pie. This classic recipe uses fresh pumpkin purée, warm spices, and a silky custard filling for a dessert that’s rich yet balanced. Baking it from scratch—rather than using canned pumpkin—adds a fresher, brighter flavor, and blending the filling ensures a perfectly smooth texture. Serve with a dollop of whipped cream, and you’ve got a holiday staple that never goes out of style.
INGREDIENTS:
1 deep dish 9-inch pie crust, unbaked
2 cups cooked, mashed pumpkin (see How to Make Fresh Pumpkin Purée)
1 1/2 cups evaporated milk
3 eggs
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
METHOD:
Position rack in the lower third of the oven. Preheat to 425°F.
In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugars, salt, and spices until well blended.
Transfer mixture to a blender and process until very smooth and silky. (This step ensures a custard-like texture.)
Pour filling into the unbaked pie crust, taking care not to overfill.
Place pie on a baking sheet. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and continue baking 40–45 minutes more. Rotate the pie after 25 minutes.
Begin checking after 40 minutes. The pie is ready when the center is just set and a toothpick inserted comes out clean (a slight jiggle in the center is fine).
Cool pie completely on a wire rack. Serve plain or with whipped cream.
MAKE AHEAD TIP:
Pumpkin pie can be baked up to 1 day in advance. Cool completely, then cover loosely and refrigerate. Let the pie come to room temperature before serving. The crust will stay crisper if you bake the pie the day it’s served, but the flavor often deepens overnight.
