# Classic Pumpkin Pie Recipe from Scratch Source: https://trevorfarias.com/recipes/pumpkin-pie Author: Trevor Farias (Trevor's Kitchen) Published: 2026-10-01 · Updated: 2026-10-01 Category: Pies · Cuisine: American > 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. ## At a glance - Prep time: 30 minutes - Cook time: 1 hour 15 minutes - Total time: 5 hours 45 minutes (Includes 1 hour chilling the dough and 3 hours cooling) - Yield: One 9-inch pie (8 slices) - Servings: 8 - Calories per serving: 320 ## Ingredients ### For the crust - 1 1/4 cups all-purpose flour, 160 g - 1 tablespoon granulated sugar - 1/2 teaspoon fine salt - 1/2 cup cold unsalted butter, 113 g, cubed - 3 to 5 tablespoons ice water ### For the filling - 1 can (15 ounces) pumpkin puree, not pie filling - 3/4 cup packed light brown sugar, 150 g - 1 1/2 teaspoons ground cinnamon - 3/4 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon fine salt - 3 large eggs, at room temperature - 1 can (12 ounces) evaporated milk - 1 teaspoon pure vanilla extract ## Instructions 1. **Make and chill the dough.** 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. 2. **Shape the crust.** 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. 3. **Blind bake.** 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. 4. **Make the filling.** 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. 5. **Fill and bake.** 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. 6. **Cool slowly.** 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. ## 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. ## Why this recipe works - Blind baking the crust before filling keeps the bottom crisp instead of soggy. - Pouring the filling into a warm crust gives the custard a head start, so the edges do not overbake while the center catches up. - Evaporated milk adds richness and body without the extra water of regular milk. - Pulling the pie while the center still jiggles and cooling it slowly prevents cracks. - Brown sugar and a full set of warm spices give the filling depth, not just sweetness. ## How to tell when pumpkin pie is done Gently nudge the pie plate. The outer 2 inches should be set and barely move, while a circle about 3 inches across in the middle still wobbles like gelatin. That center finishes setting as the pie cools. If you use a thermometer, the center should read 175°F. If you wait until the center is completely firm in the oven, the eggs overcook, the custard shrinks as it cools, and it cracks. ## Ingredient notes Buy plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Libby's and most store brands are reliably thick. If you prefer to use 2 1/2 teaspoons of pumpkin pie spice in place of the individual spices, that works fine. To use heavy cream instead of evaporated milk, use the same amount. The pie will be a little richer and softer. ## Make-ahead timing for the holidays Pumpkin pie is best made a day ahead, which frees up the oven on the day itself. Bake it, cool it completely at room temperature, then cover and refrigerate. Take it out about 30 minutes before serving. The crust can also be blind baked 2 days ahead and kept covered at room temperature. ## 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. ## Frequently asked questions **Why did my pumpkin pie crack?** 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. **Do I need to blind bake the crust for pumpkin pie?** 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. **Can I use fresh pumpkin?** 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. **Does pumpkin pie need to be refrigerated?** 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. ## Nutrition (per serving, estimated) - Calories: 320 - Fat: 15 g - Saturated fat: 9 g - Carbohydrates: 41 g - Fiber: 2 g - Sugar: 25 g - Protein: 7 g - Sodium: 330 mg - Cholesterol: 105 mg --- Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/pumpkin-pie Structured data (JSON): https://trevorfarias.com/recipes/pumpkin-pie/recipe.json