Pumpkin Pie Recipe

If you’ve ever struggled with cracked tops, soggy crusts, or bland flavor, this recipe fixes it all. It keeps the classic taste everyone loves but adds pro-level tips for a silky smooth texture and perfect set every single time.

Why This is the Only Recipe You Need

The “Secret” to Texture

This recipe uses a method inspired by Tastes Better From Scratch. You start baking at a higher temperature to help the crust set quickly. Then, you lower the heat to finish baking gently. This avoids the need for blind baking and keeps the filling creamy without overcooking.

Flavor Profile

The spice mix is carefully balanced to bring out the best in the pumpkin. Cinnamon adds warmth, ginger gives it a little kick, and a pinch of cloves deepens the flavor. A touch of salt sharpens every bite while the sugar rounds it all out. No single spice overpowers the others, creating a smooth, cozy flavor in every slice.

Ingredients Needed

For the crust

• One 9-inch deep-dish pie shell, homemade or store-bought, unbaked

For the filling

• Three fourths cup white sugar
• One teaspoon ground cinnamon
• Half teaspoon salt
• Half teaspoon ground ginger
• One fourth teaspoon ground cloves
• Two large eggs, at room temperature
• One can of pumpkin puree, fifteen ounces (canned or fresh)
• One can of evaporated milk, twelve ounces

Pro Tip: Room temperature eggs mix more evenly and help create a smoother custard. Use canned pumpkin for consistency, especially Libby’s, which has a lower moisture level.

How to Make Pumpkin Pie

Step 1: Preheat the oven
Set your oven to 425 degrees Fahrenheit so it’s fully heated by the time your pie is ready to bake.

Step 2: Mix the filling base
In a large mixing bowl, beat the eggs and pumpkin puree together until smooth. This helps create a silky texture later.

Step 3: Combine dry ingredients separately
In another bowl, stir together the sugar, cinnamon, salt, ginger, and cloves. This prevents spice clumps and ensures even distribution.

Step 4: Blend everything
Add the dry mix into the pumpkin and eggs. Stir until fully combined, then slowly pour in the evaporated milk while mixing. The filling should look smooth and pourable.

Step 5: Fill the crust
Place your unbaked pie shell on a baking sheet for easy handling. Pour the filling into the crust, stopping just below the edge.

Step 6: Begin baking at high heat
Place the pie in the oven and bake for 15 minutes at 425 degrees Fahrenheit. This helps the crust set without needing blind baking.

Step 7: Lower the heat and finish baking
After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit. Continue baking for another 40 to 50 minutes. Check the pie by gently wiggling the pan. The edges should be firm while the center has a slight jiggle like gelatin. You can also insert a knife into the center. If it comes out clean, the pie is done.

Step 8: Cool completely
Set the baked pie on a wire rack and let it cool fully at room temperature. This helps the custard finish setting and prevents cracks.

Serve as is or top with whipped cream and caramel pecan topping if you like an extra treat.

How to Tell When Pumpkin Pie is Done

The Jiggle Test

Gently shake the pie while it’s still in the oven. If the edges stay firm but the center moves slightly like Jell-O, it’s ready. That slight wobble in the middle means the custard is cooked but not overdone.

The Knife Test

Insert a clean knife into the center of the pie. If it comes out clean, the pie has set properly. Wipe the knife before checking a second time if needed.

Internal Temperature Check

For precision, use a kitchen thermometer. A fully cooked pumpkin pie should reach 180 degrees Fahrenheit in the center. This confirms the custard is safe and perfectly set without overbaking.

Troubleshooting: How to Avoid Cracks

Don’t Overbake

The most common cause of cracks is overbaking. Once the edges are set and the center jiggles slightly, remove the pie from the oven. It will continue to firm up as it cools.

Gentle Mixing

Mix the filling until smooth but avoid whipping or over-stirring. Too much air can create bubbles that rise and crack the surface during baking.

Cool at Room Temperature

Let the pie cool completely on a wire rack. Do not move it to the fridge while still warm. Sudden temperature changes can cause the custard to contract too quickly and crack on top.

Make-Ahead, Storage, and Freezing

Make-Ahead

You can make this pumpkin pie one day in advance. Once it has cooled completely, cover it loosely with foil or plastic wrap and place it in the refrigerator.

Refrigeration

Since pumpkin pie is a custard-based dessert, it must be refrigerated after sitting out for two hours. Store it in the fridge and enjoy within three to four days for best texture and flavor.

Freezing

To freeze, let the pie cool fully. Wrap it tightly in plastic wrap, then add a layer of foil to protect against freezer burn. Label and date it. The pie can stay frozen for up to three months. To serve, thaw overnight in the refrigerator. Avoid reheating, as this may change the texture.

Conclusion

This pumpkin pie recipe checks every box. It’s rich, smooth, and loaded with balanced spice. The method skips blind baking but still gives you a crisp crust and a custard that sets without cracks. Whether you’re baking for the holidays or just want a reliable go-to recipe, this one never disappoints.

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What twist did you try on the filling or crust? Let us know below.

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