Classic Pumpkin Pie

Silky spiced pumpkin custard baked in a flaky pie crust, with balanced cinnamon, ginger, and nutmeg and a gently set center.

Prep: 15 min · Cook: 55 min · Yield: 8 · Method: Oven

Ingredients

• 1 unbaked 9-inch pie crust
• 15 ounces pumpkin puree
• 2 large eggs
• 12 ounces evaporated milk
• 0.75 cup granulated sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 425°F. Place the unbaked pie crust in a 9-inch pie plate and crimp the edge. Set the plate on a baking sheet. (about 5 min) — 425°F
2. Whisk the pumpkin puree, eggs, evaporated milk, sugar, cinnamon, ginger, nutmeg, and salt in a large bowl until smooth and fully combined. (about 5 min)
3. Pour the filling into the crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F without opening the oven door. (about 15 min) — 425°F, then 350°F
4. Continue baking for 35 to 45 minutes, until the edges are set and the center still jiggles slightly when gently shaken. The filling should reach about 175°F in the center; avoid overbaking. (about 40 min) — 350°F
5. Cool the pie on a wire rack for at least 2 hours before slicing so the custard can finish setting. Serve at room temperature or chilled. (about 120 min)