Silky Spiced Pumpkin Pie (Printable Version)

Classic autumn dessert featuring spiced pumpkin custard in a flaky buttery crust for cozy gatherings.

# 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 - Set the oven to 425°F and position the 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. Chill in the refrigerator while making the filling.
03 - In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
04 - Pour the prepared filling into the chilled pie crust.
05 - Bake at 425°F for 15 minutes. Then reduce oven temperature to 350°F and bake for an additional 40 minutes until the center is set with a slight jiggle.
06 - Remove from oven and cool completely on a wire rack for at least 2 hours before slicing.
07 - Slice and serve plain or topped with whipped cream as desired.

# Expert Advice:

01 -
  • The filling is impossibly silky and sets perfectly every time when you follow the temperature trick.
  • Unlike dense, heavy pumpkin pies, this one has a custard-like texture that feels indulgent but not overwhelming.
  • The spice blend feels complex without tasting like you dumped an entire spice cabinet into it.
02 -
  • Use pure pumpkin purée, never pumpkin pie filling—I learned this lesson after buying the wrong can and ending up with a weirdly sweet, one-dimensional pie.
  • Don't skip the evaporated milk; regular milk will make your filling too thin and you'll end up with soup in a crust instead of custard.
  • That slight jiggle in the center when you pull it from the oven is not a mistake—the residual heat finishes cooking it and keeps the texture silky instead of firm.
03 -
  • If you notice cracks forming on the surface while it bakes, it's overbaking—pull it out immediately, even if it jiggles more than you'd like, because residual heat continues cooking it outside the oven.
  • For a store-bought crust that doesn't taste frozen, brush the bottom with a beaten egg white before filling and baking; this seals it and keeps it crisp.
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