Creamy Classic Pumpkin Pie
Print RecipeFoolproof pumpkin pie with creamy custard. A favorite amongst pumpkin pie snobs!
Servings: 8 slices
equipment (affiliate links
- kitchen scale for best accuracy
- rolling pin sock optional but recommended
- Scissors
- Aluminum foil
- instant-read thermometer optional
Ingredients
Crust
- 1 single unbaked 9-inch pie crust or unbaked store-bought
Filling
- 15 oz. (425 g) pure pumpkin puree (not pie filling)
- ¾ c. (150 g) granulated sugar
- ½ c. (100 g) light or dark brown sugar, packed
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp salt
- 3 large eggs, room temperature
- 1 ¼ c. (300 g) heavy cream
- 1 tsp pure vanilla extract
For Serving
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Place unbaked crust in a 9-inch pie dish.
- Make Foil Shield: Lay 2 sheets of foil over empty crust. Cut 8 wedge-shaped slits from center outward. Fold wedges down around crust edges to shield. Leave on for entire bake.
- Mix Dry Ingredients: Whisk sugars, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
- Combine Wet Ingredients: In a large bowl, whisk pumpkin and eggs until smooth. Gradually whisk in cream and vanilla.
- Blend: Add dry mix to wet. Whisk just until smooth—no lumps.
- Fill & Bake: Pour filling into crust (nearly to rim). Bake 55–65 minutes until edges are set and center jiggles slightly. Internal temp: 165–170°F (74–77°C).
- Crack-Proof Cool: Turn oven OFF. Crack door 3–4 inches (prop with wooden spoon). Leave pie inside 1 hour. Cool on rack 2+ hours. Chill 4+ hours or overnight.
- Serve: Slice with hot wet knife. Top with whipped cream.
Video
Notes
- The Foil Shield Is Your BFF - Two sheets of foil + pizza-slice slits wrapped around the crust = custom crust protector. Make it once, leave it on the whole bake. No more tin foil hats mid-bake.
- No-Crack Tip - Let the pie cool in the oven with the door cracked for at least 45–60 minutes. If by chance it cracks—no worries! Just enjoy or cover it with more whipped cream. Yes please!
- Oven Temp Is Everything - 350°F is your sweet spot. Higher temps = guaranteed cracked top.
- Stabilized Whipped Cream Hack - Pipe it 3 days early—it’ll still stand proud. I served this pie to friends with 3-day-old whipped cream and it still looked bakery-fresh.
Serving: 1slice | Calories: 389kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 274mg | Potassium: 218mg | Fiber: 2g | Sugar: 40g | Vitamin A: 8810IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
