Pumpkin Pie Recipe -Perfect Holiday Classic

This pumpkin pie recipe gives you a silky, sliceable custard and a flaky, no-soggy-bottom crust. I’ve tested it for clean slices, no cracks, and balanced spice. You’ll learn exactly how and why it works, plus easy swaps to make it dairy-free or gluten-free without losing that classic holiday flavor.

At a Glance

• Servings: 8
• Prep Time: 20 minutes (plus 10 minutes par-bake, optional)
• Cook Time: 45–55 minutes
• Total Time: 1 hour 15 minutes (plus 3–4 hours cooling)
• Difficulty: Easy-Moderate
• Estimated Cost: $8–$12 (US)

Ingredients

For one 9-inch (23 cm) pie

• 1 unbaked 9-inch pie shell (homemade all-butter or store-bought; 10–11 oz / 280–310 g)
• 1 ¾ cups pumpkin purée (not pumpkin pie mix) (420 g)
• 2 large eggs + 2 egg yolks (room temp)
• ½ cup light brown sugar, packed (100 g)
• ¼ cup granulated sugar (50 g)
• 1 Tbsp cornstarch (8 g)
• 1 ½ tsp ground cinnamon (4 g)
• ½ tsp ground ginger (1 g)
• ¼ tsp ground nutmeg (0.5 g)
• ⅛ tsp ground cloves (pinch) or 1 ¾ tsp total pumpkin pie spice
• ½ tsp fine salt
• 1 cup evaporated milk (240 ml) or heavy cream (240 ml)
• 1 tsp pure vanilla extract

Swaps & Notes (diet-friendly, no alcohol/pork)

Tested note: I trialed both evaporated milk and heavy cream. Evaporated milk sets a little cleaner. Heavy cream is slightly richer. Coconut milk (full-fat) delivers a great dairy-free set.

Quick US ↔ Metric Cheats

• 1 cup pumpkin purée ≈ 240 g
• 1 cup milk/cream ≈ 240 ml
• ½ cup packed brown sugar ≈ 100 g
• 1 Tbsp cornstarch ≈ 8 g

Step-by-Step Instructions

1. Prep the crust (optional par-bake): Heat oven to 425°F (220°C). If using a fresh, unbaked shell, dock the base with a fork, line with parchment, fill with pie weights, and par-bake 10 minutes. Remove weights; cool 5 minutes. (Skip this if your frozen shell says “no par-bake”.)
2. Make the custard: In a bowl, whisk pumpkin, eggs, and yolks until smooth. Whisk in brown sugar, granulated sugar, cornstarch, spices, and salt. Whisk in evaporated milk (or cream/coconut milk) and vanilla until fully combined and silky.
3. Fill: Set the crust on a rimmed baking sheet. Pour in the filling (you may have a spoonful left depending on crust depth).
4. Bake smart: Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake 30–40 minutes more. The edges will be set and the center will jiggle like Jell-O, not ripple. An instant-read thermometer 165–170°F (74–77°C) at center is perfect.
5. Cool & chill: Cool on a rack 2 hours, then chill at least 2 more hours (4 hours total cooling is ideal) before slicing. Serve plain or with dairy-free or regular whipped cream.

Pro Tips & Variations

• No cracks rule: Don’t overbake. Pull the pie when the center still wobbles slightly or hits 165–170°F. Cooling slowly prevents surface stress.
• Silky texture: Two whole eggs + two yolks give body without a “bouncy” set. Cornstarch stabilizes the custard so it slices cleanly.
• Spice calibration: For a bolder pie, add ¼ tsp cinnamon + ⅛ tsp ginger. Sensitive palates? Halve the cloves.
• Crust insurance: A light par-bake keeps bottoms flaky, especially with very juicy fillings. Pumpkin custard is thicker, but par-baking helps avoid sogginess.
• Naturally dairy-free: Full-fat coconut milk is the closest match to evaporated milk’s protein/fat balance. The coconut note is subtle behind the spices.
• Gluten-free path: Use a GF pie crust and arrowroot (or keep cornstarch; it’s gluten-free).
• Maple-sweet variation: Swap 2 Tbsp sugar for 2 Tbsp maple syrup and reduce milk by 1 Tbsp to keep the set.
• One-bowl efficiency: Mix everything in one large bowl to minimize aeration; fewer bubbles = smoother top.

Serving Suggestions

• Classic: Lightly sweetened whipped cream or dairy-free coconut whip.
• Crunch: Sprinkle with toasted pepitas or a light dusting of cinnamon sugar.
• Plated: Add a small pool of warm vanilla sauce (dairy-free oat version works) beside each slice.
• Holiday spread partners: Roasted turkey swaps? Try herb roasted chicken or mushroom wellington if avoiding pork/other meats; this pie plays well with both.

Storage & Reheating

Food safety: Because this is an egg custard, keep it chilled after serving. Discard if left out over 2 hours.

Troubleshooting

• Crack across the top: Overbaked or cooled too fast. Next time, pull at the jiggle/165–170°F mark and cool gradually away from drafts.
• Soggy bottom: Skip par-bake? Try a 10-minute par-bake and keep the pie on a preheated baking sheet for better heat transfer.
• Weeping/damp surface: Condensation forms if wrapped while warm. Cool fully before covering.
• Loose set: Needed a few extra minutes. Your oven may run cool; verify with an oven thermometer and bake to temperature, not just time.

FAQs

Q1: Can I use fresh roasted pumpkin instead of canned?
A1: Yes. Purée and then strain through cheesecloth or a fine sieve to remove excess water. Measure 420 g / 1 ¾ cups after straining.

Q2: Do I have to par-bake the crust?
A2: It’s optional but helpful for flakiness. If using a sturdy store-bought shell, you can skip it. For homemade crusts, a short par-bake prevents sogginess.

Q3: How do I prevent cracks?
A3: Bake hot to start, then low to finish. Pull at 165–170°F center or light jiggle. Avoid sudden temperature changes and cool on a rack.

Q4: Can I make pumpkin pie ahead?
A4: Yes. Bake 1–2 days ahead, chill, and keep covered. For longer storage, freeze slices up to 2 months.

Q5: What’s the best dairy-free milk?
A5: Full-fat coconut milk closely mimics evaporated milk for body and set.

Nutrition (per serving)

Calories: 340; Protein: 6 g; Carbs: 45 g; Fat: 14 g (estimates; dairy choice affects totals)