Silky Spiced Pumpkin Pie (Printable)

A smooth, spiced pumpkin custard baked in a flaky, buttery crust for seasonal indulgence.

# What You’ll Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon salt
12 - 1 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat the oven to 425°F (220°C) and position the oven rack in the lower third.
02 - Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp edges as desired. Chill in refrigerator while preparing the filling.
03 - In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and uniform.
04 - Pour the pumpkin filling evenly into the chilled pie crust.
05 - Bake at 425°F (220°C) for 15 minutes.
06 - Lower oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the filling is mostly set with a slight jiggle in the center.
07 - Remove pie from oven and cool fully on a wire rack for at least 2 hours before slicing.
08 - Serve plain or optionally with whipped cream.

# Expert Tips:

01 -
  • The filling comes together in minutes, but tastes like you spent all day on it.
  • That first bite—creamy, spiced, not too sweet—makes everyone at the table pause and actually taste it.
  • It's vegetarian, make-ahead friendly, and forgiving enough that even small mistakes disappear when you slice it.
02 -
  • The difference between pure pumpkin purée and pumpkin pie filling will make or break this recipe—pie filling has added spices and sugar, and using it means you'll end up with a cloyingly sweet, flat-tasting pie.
  • That slight jiggle in the center is crucial; it means the carryover heat will finish cooking it as it cools, leaving you with creamy filling instead of a dense, custardy mess.
  • If you notice the crust browning too fast, tent it loosely with foil for the second half of baking—it won't hurt the pie, and it saves you from a burnt edge.
03 -
  • Chill your pie crust before filling it—even 10 minutes in the refrigerator prevents shrinking and helps the bottom crust crisp up instead of turning soggy.
  • If you're unsure whether the pie is done, insert a knife about an inch from the edge; it should come out clean or with just a tiny bit of filling clinging to it, while the very center stays slightly loose.
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