Classic Pumpkin Pie Dessert (Printable)

A smooth spiced pumpkin custard paired with a buttery, flaky pastry crust for cozy occasions.

# 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

# How-To Steps:

01 - Preheat the oven to 425°F and position the oven rack on the lower third.
02 - Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp edges as desired, then refrigerate while preparing filling.
03 - In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and combined.
04 - Pour the filling into the chilled pie crust evenly.
05 - Bake at 425°F for 15 minutes.
06 - Lower oven temperature to 350°F and bake for an additional 40 minutes or until the center is just set with a slight jiggle.
07 - Remove pie from oven and cool completely on a wire rack, at least 2 hours, before slicing.
08 - Serve plain or topped with whipped cream as desired.

# Expert Advice:

01 -
  • It tastes like the holidays without any fuss or complicated steps.
  • The filling is so smooth and creamy, it practically melts on your tongue.
  • You can make it the night before and wake up with one less thing to worry about.
02 -
  • If you skip the chill time on the crust, it can shrink or slump during baking.
  • Overbaking will crack the surface, so pull it out when there's still a little jiggle in the middle.
  • Cooling the pie fully is not optional, warm custard will fall apart when you try to slice it.
03 -
  • Blind bake the crust for 10 minutes if you want extra insurance against a soggy bottom.
  • Use a pie shield or aluminum foil around the edges halfway through baking to prevent over-browning.
  • Let your eggs and dairy come to room temperature before mixing for the smoothest filling.
Go Back