Classic Pumpkin Pie
This classic pumpkin pie is everything you love about Thanksgiving in one cozy, comforting bite. It’s smooth, creamy, perfectly spiced, and incredibly easy to make thanks to a premade pie shell.
Servings: 8
Ingredients
- ½ cup Sugar
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin spice
- 2 large Eggs
- 1 can (15 ounces) Pumpkin purée
- 1 can (12 ounces) Evaporated milk
- 1 9-inch Premade unbaked pie shell
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the sugar, salt, cinnamon, and pumpkin spice.
- In a large mixing bowl, lightly beat the eggs until smooth.
- Stir in the pumpkin purée, then mix in the sugar-spice mixture.
- Slowly pour in the evaporated milk, whisking little by little until the filling is completely smooth. You can whisk by hand, use a hand mixer on low speed, or blend everything briefly in a blender for an ultra-creamy texture.
- Pour the filling directly into the unbaked premade pie shell. There is no need to prebake.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 40 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool on a wire rack so the custard can fully set.
Notes
Prevent overbaking: Since pumpkin pie is a custard, only bake it until the center is slightly jiggly. It will finish setting as it cools. Overbaking can cause cracks on top.
Shield the crust: Premade pie crusts tend to brown quickly. Cover the edges with foil or a pie crust shield halfway through baking to prevent burning.
Smoothest texture: For an ultra-silky filling, blend all the ingredients in a blender for 10–15 seconds or use a hand mixer on low speed. Avoid overmixing, which can create bubbles.
Avoid a soggy bottom: Place the pie on the lowest oven rack to ensure the crust cooks thoroughly. This helps firm up the bottom while keeping the filling creamy.
Don’t mind the puff: The pie may puff up slightly while baking. This is normal, and it will settle beautifully once it cools.
Cool completely before slicing: Chill the pie for at least 2–3 hours. This allows the custard to set, resulting in clean, neat slices when slicing.
Spice to taste: Pumpkin spice blends differ. Taste your filling before baking and adjust with a little extra cinnamon or pumpkin spice if you like a warmer flavor.