Pumpkin Pie
A silky spiced pumpkin custard in a flaky crust, the signature dessert of American Thanksgiving. Best served with whipped cream.
Ingredients
8 servings
Instructions
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Heat oven to 425°F (220°C). Fit dough into a 9-inch pie plate and crimp the edge.
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Whisk pumpkin, eggs, brown sugar, evaporated milk, spice, and salt until smooth.
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Pour into the crust and bake 15 minutes at 425°F.
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Lower heat to 350°F (175°C) and bake 35 to 40 minutes until just set.
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Cool completely; the center firms as it cools.
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Serve with whipped cream.
Nutrition
Per serving, estimated.
- Calories
- 320 kcal
- Protein
- 7g
- Carbs
- 42g
- Fat
- 14g
- Fiber
- 2g
Tips
- Use pure pumpkin, not pumpkin pie filling, so you control the sugar and spice.
- The pie is done when the center barely jiggles; it sets as it cools.
- Chill it for cleaner slices.
Variations
- Add a tablespoon of bourbon to the filling.
- Top with a streusel instead of whipped cream.
- Use a gingersnap crust for a twist.
Frequently Asked Questions
Yes, roast and puree it, then drain well so the filling is not watery.
It baked a little too long or cooled too fast; cracks are harmless and hide under cream.
Refrigerate up to 4 days; bring to room temperature before serving.
