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Pumpkin Pie

Pumpkin pie with a smooth, custardy filling baked in a flaky deep-dish crust and finished with whipped cream. The filling is mixed until completely smooth, then baked hot briefly before a lower-heat bake for a gentle wobble.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Deep-dish pie crust
  • 1 deep-dish pie crust, unbaked Use a ready-to-bake crust.
Pumpkin custard filling
  • 1 can (15 oz) pumpkin puree
  • 2 can (5 oz each) evaporated milk Use evaporated milk as written (or substitute the 12 oz option if preferred).
  • 1 can (12 oz) evaporated milk Optional alternate amount for the same ingredient.
  • 2 eggs
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 whipped cream for serving Top each slice just before serving.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Bake the pie
  1. Preheat the oven to 425F and place a sheet pan inside to help prevent a soggy bottom (visual cue: oven reaches full heat).
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until completely smooth (visual cue: no streaks or small lumps remain).
  3. Pour the smooth filling into the unbaked deep-dish pie shell (visual cue: filling levels out in the crust).
  4. Bake at 425F for 15 minutes (visual cue: the filling starts to set around the edges).
  5. Reduce the heat to 350F and bake 40-45 more minutes until the edges are set and the center has just a slight wobble (visual cue: jiggle in the middle like gelatin, not sloshy).
Cool and serve
  1. Cool completely at room temperature for at least 2 hours (visual cue: center no longer appears loose or swollen).
  2. Refrigerate until ready to serve, then top each slice with whipped cream (visual cue: whipped cream sits on top and holds its shape).

Notes

For the smoothest custard, whisk thoroughly until fully lump-free before pouring into the crust. Cool the pie completely before refrigerating so it slices cleanly; store covered in the refrigerator up to 3-4 days. Freezing: not recommended for best texture after thawing. Dietary swap: use lactose-free evaporated milk (or an evaporated-milk alternative that measures cup-for-cup) for lactose-free pumpkin pie.