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Easy Classic Pumpkin Pie Recipe
Ash Tyrrell

Easy Classic Pumpkin Pie Recipe

I made this pumpkin pie three times in one month, and I still can't stop thinking about that creamy, spiced filling. It tastes just like the old fashioned pumpkin pie my family always asked for at Thanksgiving.
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Total Time 1 hour 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch deep-dish pie crust: Use homemade or store-bought but keep it unbaked.
  • 3/4 cup granulated sugar: Sweetens the filling without hiding the pumpkin flavor.
  • 1 teaspoon ground cinnamon: Adds the classic warm fall flavor.
  • 1/2 teaspoon salt: Balances the sweetness and brings out the spices.
  • 1/2 teaspoon ground ginger: Gives a gentle peppery kick.
  • 1/4 teaspoon ground cloves: Use a light hand because cloves are strong.
  • 2 large eggs: Set the custard so the slices hold their shape.
  • 1 can 15 ounces pumpkin puree: Choose plain pumpkin, not pie filling.
  • 1 can 12 ounces evaporated milk: Makes the filling rich, silky, and smooth.
  • 1/2 cup light brown sugar packed: Creates the deep caramel base.
  • 2 tablespoons heavy whipping cream: Keeps the sauce smooth and glossy.
  • 1 tablespoon light corn syrup: Stops the caramel from turning grainy.
  • 1 tablespoon butter: Adds richness and shine.
  • 1/2 cup chopped pecans: Bring buttery crunch to every slice.
  • 1/2 teaspoon vanilla extract: Stir it in last for the best aroma.

Method
 

  1. Set out your eggs, pumpkin, evaporated milk, and spices. Place the unbaked crust in your 9-inch deep-dish pan. There's no blind baking here, which saves you time.
  2. Heat your oven to 425°F before you mix anything. This high heat sets the crust fast and keeps it from turning soggy. Let the oven fully heat while you make the filling.
  3. Add the eggs and pumpkin puree to your large bowl. Whisk until the mixture looks even and creamy. Take your time here, because streaks of egg can show up later.
  4. In the small bowl, stir together the sugar, cinnamon, salt, ginger, and cloves. Make sure no clumps of spice remain. Then add this blend to the pumpkin mixture and whisk well.
  5. Pour in the evaporated milk slowly while you stir. This keeps the batter smooth and prevents lumps. The filling should look thin and glossy, and that is exactly right.
  6. Carefully pour the filling into the unbaked crust. A pie crust with a rim keeps everything inside. Move the pie to the oven with steady hands so nothing sloshes over.
  7. Bake the pie at 425°F for 15 minutes. This quick blast of heat sets the crust edges. Don't open the oven door during this time.
  8. Turn the oven down to 350°F. Bake for another 40 to 50 minutes. Start checking near the 55-minute mark so you don't overbake it.
  9. Give the pie a gentle wiggle. A slight jiggle in the center is fine. Slide a knife into the middle, and if it comes out clean, the pie is done.
  10. Move the pie to a wire rack and leave it alone. Let it cool all the way down at room temperature. A slow cool helps prevent cracks and makes clean slices.
  11. Add the brown sugar, cream, corn syrup, and butter to a saucepan over medium-high heat. Bring it to a boil, then lower the heat and simmer for about 5 minutes, stirring often. Take it off the heat and stir in the pecans and vanilla.
  12. Cut the cooled pie into 12 slices. Spoon the warm caramel pecan topping over each piece. Add a swirl of whipped cream, and dig in.

Notes

  • I always use an unbaked crust, because the hot start sets it perfectly without any pre-baking.
  • I start checking the pie around the 55-minute mark, since overbaking is the top reason for cracks.
  • I let the pie cool undisturbed, and I never move it while it is still warm.
  • I whisk the filling gently, because too much air can create bubbles on top.
  • I use half-and-half or cream when I'm out of evaporated milk, and the pie still turns out lovely.
  • I choose sugar pie pumpkin puree when I make a pumpkin pie recipe with fresh pumpkin, since it has a sweeter, smoother flavor.
  • I make the topping while the pie cools, so everything is ready to serve at the same time