Classic Pumpkin Pie Recipe That Never Cracks
A classic pumpkin pie with a silky, spiced filling nestled in a flaky crust. This foolproof dessert is perfect for fall gatherings and holiday tables.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups pumpkin puree (fresh or canned)
- 1 cup evaporated milk
- 2 large eggs
- ¾ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust
- Optional: whipped cream, caramel pecans, chocolate drizzle, maple syrup for topping
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, and eggs until smooth.
- Add brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until fully combined.
- Place the unbaked crust in a 9-inch pie dish and press gently to remove air bubbles. Crimp edges if desired.
- Pour the filling into the crust and level the top with a spatula.
- Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 50 minutes.
- The pie is done when the center jiggles slightly but does not wobble like liquid.
- Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
Notes
- Use room temperature ingredients for smoother mixing.
- If using fresh pumpkin puree, cool it completely before mixing.
- To avoid cracks, do not overbake. The pie continues setting as it cools.
- Wrap and freeze the pie for up to 2 months. Thaw in the fridge overnight before serving.
- Use blind baking for crusts prone to sogginess, especially gluten-free versions.
Find it online: https://www.cookwithbenchi.com/classic-pumpkin-pie-recipe/