Classic creamy pumpkin pie (Print version)

Creamy spiced pumpkin filling with buttery crust, perfect for autumn and festive treats.

# What you'll need:

→ Crust

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

→ Filling

02 - 15 ounces canned pumpkin purée
03 - 3/4 cup granulated sugar
04 - 1/3 cup packed light brown sugar
05 - 2 large eggs
06 - 3/4 cup evaporated milk
07 - 1/2 cup heavy cream
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground cloves
12 - 1/2 teaspoon salt
13 - 1 teaspoon pure vanilla extract

# How to make it:

01 - Preheat the oven to 425°F. Place the pie crust into a 9-inch pie pan and crimp the edges as desired.
02 - In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until smooth and well combined.
03 - Pour the filling into the prepared pie crust and smooth the top with a spatula.
04 - Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 40 minutes or until the filling is set but slightly wobbly in the center.
05 - Remove from oven and let cool completely on a wire rack before slicing and serving.
06 - Serve with whipped cream if desired.

# Expert suggestions:

01 -
  • The spice blend is perfectly balanced—warm and comforting without being overpowering, it feels like a hug on a plate
  • This pie works every single time if you follow the temperature change and don't overbake it, which means you can make it confidently for gatherings
  • It comes together in under two hours from start to finish, making it perfect for last-minute entertaining or holiday prep
02 -
  • The wobble in the center is your best friend—overbaking is the number one way to get a cracked, dry pie. That gentle jiggle means it's perfectly done and will set beautifully as it cools.
  • The temperature change from 220°C to 175°C halfway through is not a suggestion. The high heat sets the outer filling and crust quickly, then the lower heat finishes the center gently. Skip this and you'll have uneven cooking.
  • Never skip cooling completely. A warm pie will collapse slightly as the temperature drops, and if you cut into it hot, you'll lose that perfect texture you worked for.
03 -
  • Invest in an oven thermometer if you don't have one. Every oven runs a little differently, and knowing your actual temperature is the difference between a beautiful pie and a disappointing one.
  • If your crust edge is browning too quickly, cover it loosely with aluminum foil after the initial 15 minutes. It will continue to bake but won't burn.
  • For the silkiest filling, bring your eggs and dairy to room temperature before mixing. Cold ingredients mix less smoothly and can create tiny lumps that survive baking.

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