# Pumpkin Pie

Silky spiced pumpkin custard in a flaky butter crust — the one dessert that makes the whole house smell like the holidays.

_Dessert · American_

Prep: 20 min · Cook: 60 min · Total: 80 min · Yields: 8 servings

## Ingredients

- 1 piece unbaked 9-inch pie shell (store-bought or homemade, chilled)
- 1 can pure pumpkin puree (15 oz, not pumpkin pie filling)
- ¾ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine salt
- 2 large eggs
- 1 cup heavy cream
- ¼ cup whole milk
- 1 tsp pure vanilla extract

## Instructions

1. Position a rack in the lower third of the oven and preheat to 425 °F. Place a rimmed baking sheet on the rack to heat up — it will give the bottom crust a head start.
2. In a large bowl, whisk together the 0.75 cup brown sugar, 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.25 tsp cloves, and 0.5 tsp salt until evenly combined.
3. Add the 15 oz pumpkin puree to the sugar-spice mixture and whisk until smooth and no streaks remain.
4. Whisk in the 2 eggs one at a time, fully incorporating each before adding the next.
5. Pour in the 1 cup heavy cream, 0.25 cup whole milk, and 1 tsp vanilla extract. Whisk until the filling is completely smooth and uniform in color.
6. Set the chilled pie shell on a sheet of parchment. Pour the filling into the shell, stopping about 0.25 inch from the rim to prevent overflow.
7. Carefully slide the pie onto the preheated baking sheet in the oven. Bake at 425 °F for 15 minutes — the high heat sets the crust edge quickly.
8. Reduce the oven temperature to 350 °F without opening the door. Continue baking for 40–45 minutes, until the edges are set but the center 2 inches still have a slight jiggle.
9. Transfer the pie to a wire rack and let it cool completely at room temperature, at least 2 hours. The custard will finish setting as it cools.
10. Slice and serve at room temperature or chilled. Whipped cream alongside is optional but strongly encouraged.

## Tip

> Pull the pie when the center still jiggles like firm Jell-O — it will set fully as it cools. Overbaking drives off moisture and cracks the custard surface.

Tags: thanksgiving, comfort-food, vegetarian, make-ahead, classic

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Canonical: https://just-recipes.io/recipes/pumpkin-pie