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Classic Pumpkin Pie Recipe (No Cracks, No Soggy Crust)

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A silky spiced pumpkin custard in a crisp blind baked crust, with no cracks and no soggy bottom.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 15 oz can pumpkin puree
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 large eggs
  • 12 oz can evaporated milk

Instructions

  1. Preheat oven to 400°F. Line the pie crust with parchment and fill with pie weights or dried beans; blind bake 15 minutes, then remove the weights and bake 5-8 minutes more until the bottom looks dry and lightly golden.
  2. Increase oven temperature to 425°F.
  3. In a large bowl, whisk the eggs until smooth, then whisk in the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt until fully combined.
  4. Gradually whisk in the evaporated milk until the filling is smooth with no streaks.
  5. Pour the filling into the warm blind baked crust. Set the pie on a rimmed baking sheet and place on the lowest oven rack.
  6. Bake at 425°F for 15 minutes, then reduce the oven to 350°F and bake 35-40 minutes more, tenting the crust edges with foil if they brown too fast, until the edges are set and a 3-inch circle in the center still jiggles slightly (internal temperature around 175°F).
  7. Cool on a wire rack at room temperature for about 2 hours before slicing or refrigerating.

Notes

Use canned pumpkin puree, not pumpkin pie filling, which already has sugar and spices added. If the crust edges brown too quickly during the second bake, shield them with foil strips around the 20 minute mark. Let the pie cool fully at room temperature before refrigerating so steam doesn’t soften the bottom crust.

Find it online: https://www.receipster.com/classic-pumpkin-pie-recipe/