{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/pumpkin-pie","markdownUrl":"https://trevorfarias.com/recipes/pumpkin-pie/recipe.md","name":"Classic Pumpkin Pie Recipe from Scratch","description":"A classic pumpkin pie with a silky, evenly set custard, warm spices and a crisp blind-baked crust. Tips for avoiding cracks and a soggy bottom, plus make-ahead timing.","summary":"For a smooth, crack-free pumpkin pie, blind bake the crust first, whisk one 15-ounce can of pumpkin puree with brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg and cloves, and pour it into the warm crust. Bake at 375°F for 45 to 55 minutes, just until the edges are set and the center still jiggles slightly, then cool slowly at room temperature for at least 3 hours.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Pies","cuisine":"American","keywords":["pumpkin pie recipe","classic pumpkin pie","homemade pumpkin pie","easy pumpkin pie","thanksgiving pie","pumpkin pie from scratch","pumpkin pie with evaporated milk"],"prepTime":"PT30M","cookTime":"PT1H15M","totalTime":"PT5H45M","yield":"One 9-inch pie (8 slices)","servings":8,"ingredientGroups":[{"name":"For the crust","ingredients":[{"amount":"1 1/4","unit":"cups","name":"all-purpose flour","note":"160 g","text":"1 1/4 cups all-purpose flour, 160 g"},{"amount":"1","unit":"tablespoon","name":"granulated sugar","text":"1 tablespoon granulated sugar"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1/2","unit":"cup","name":"cold unsalted butter","note":"113 g, cubed","text":"1/2 cup cold unsalted butter, 113 g, cubed"},{"amount":"3 to 5","unit":"tablespoons","name":"ice water","text":"3 to 5 tablespoons ice water"}]},{"name":"For the filling","ingredients":[{"amount":"1","unit":"can (15 ounces)","name":"pumpkin puree","note":"not pie filling","text":"1 can (15 ounces) pumpkin puree, not pie filling"},{"amount":"3/4","unit":"cup","name":"packed light brown sugar","note":"150 g","text":"3/4 cup packed light brown sugar, 150 g"},{"amount":"1 1/2","unit":"teaspoons","name":"ground cinnamon","text":"1 1/2 teaspoons ground cinnamon"},{"amount":"3/4","unit":"teaspoon","name":"ground ginger","text":"3/4 teaspoon ground ginger"},{"amount":"1/4","unit":"teaspoon","name":"ground nutmeg","text":"1/4 teaspoon ground nutmeg"},{"amount":"1/4","unit":"teaspoon","name":"ground cloves","text":"1/4 teaspoon ground cloves"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"3","name":"large eggs","note":"at room temperature","text":"3 large eggs, at room temperature"},{"amount":"1","unit":"can (12 ounces)","name":"evaporated milk","text":"1 can (12 ounces) evaporated milk"},{"amount":"1","unit":"teaspoon","name":"pure vanilla extract","text":"1 teaspoon pure vanilla extract"}]}],"steps":[{"step":1,"name":"Make and chill the dough","text":"Whisk the flour, sugar and salt. Cut in the cold butter until the largest pieces are the size of peas. Toss in ice water a tablespoon at a time until the dough holds together when pinched. Press into a disk, wrap and refrigerate for at least 1 hour.","tip":null},{"step":2,"name":"Shape the crust","text":"Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate. Trim the overhang to 1 inch, fold it under and crimp the edge. Freeze for 15 minutes. Heat the oven to 375°F (190°C) with a rack in the lower third.","tip":null},{"step":3,"name":"Blind bake","text":"Line the crust with parchment and fill it to the top with pie weights or dried beans. Bake for 20 minutes. Remove the parchment and weights and bake for 8 to 10 minutes more, until the bottom looks dry and lightly golden.","tip":null},{"step":4,"name":"Make the filling","text":"While the crust bakes, whisk the pumpkin, brown sugar, spices and salt in a large bowl until smooth. Whisk in the eggs one at a time, then the evaporated milk and vanilla, until completely smooth.","tip":null},{"step":5,"name":"Fill and bake","text":"Set the warm crust on a baking sheet. Pour in the filling. Bake for 45 to 55 minutes, until the edges are set and the center 3 inches still jiggle slightly when the pan is nudged. If the crust edge darkens too quickly, cover it with a foil ring or pie shield.","tip":null},{"step":6,"name":"Cool slowly","text":"Set the pie on a wire rack and let it cool at room temperature for at least 3 hours. Do not put a warm pie in the refrigerator; the sudden temperature change can crack the surface. Serve with whipped cream.","tip":null}],"equipment":["9-inch pie plate (not deep-dish)","Rolling pin","Parchment paper and pie weights or dried beans","Large mixing bowl and whisk","Baking sheet","Wire cooling rack"],"notes":["Use plain canned pumpkin puree, not pumpkin pie filling.","Take the pie out while the center still jiggles. It sets as it cools.","Cool at room temperature before refrigerating to avoid cracks."],"storage":["Once cool, cover and refrigerate for up to 4 days. Pumpkin pie is a custard and should not sit at room temperature for more than 2 hours after it has cooled.","Freeze the whole cooled pie, wrapped well, for up to 1 month. Thaw overnight in the refrigerator. The crust softens slightly."],"variations":["Pastry leaves: roll dough scraps, cut leaf shapes, brush with egg wash and bake at 375°F for 10 to 12 minutes. Arrange on the cooled pie.","Maple: replace 1/4 cup of the brown sugar with pure maple syrup.","Store-bought crust: blind bake a refrigerated or frozen 9-inch crust according to the package before filling."],"faqs":[{"question":"Why did my pumpkin pie crack?","answer":"It was overbaked, or it cooled too quickly. Take the pie out when the center still jiggles slightly, and let it cool at room temperature on a rack before refrigerating."},{"question":"Do I need to blind bake the crust for pumpkin pie?","answer":"It is not strictly required, but it is the best way to avoid a soggy, pale bottom crust under a wet custard filling. A partially baked crust stays crisp."},{"question":"Can I use fresh pumpkin?","answer":"Yes. Roast a small sugar or pie pumpkin, puree the flesh until smooth, and let it drain in a fine sieve until it is as thick as canned puree. Fresh puree is usually wetter, and the pie will not set properly if you skip the draining."},{"question":"Does pumpkin pie need to be refrigerated?","answer":"Yes. It is an egg-and-milk custard, so once it has cooled it should be refrigerated, and it keeps for up to 4 days."}],"nutritionPerServing":{"calories":320,"fatGrams":15,"saturatedFatGrams":9,"carbohydrateGrams":41,"fiberGrams":2,"sugarGrams":25,"proteinGrams":7,"sodiumMilligrams":330,"cholesterolMilligrams":105}}