Classic Pumpkin Pie

Pumpkin pie is America's most-searched Thanksgiving dessert, and this is the version I'd bring to any table: silky, gently spiced, and smooth all the way through, with no cracks and no soggy bottom. The secret is just a couple of small steps that make a big difference.

Why you'll love this pumpkin pie

• Silky, custardy filling made with cream instead of condensed milk, so it's rich but not too sweet.
• No soggy crust. A quick par-bake keeps the bottom crisp.
• Crack-free top, thanks to a gentle bake and slow cool.
• Make-ahead friendly — one less job on Thanksgiving Day.

Ingredients

• 1 unbaked 9-inch (23 cm) pie crust, store-bought or homemade, chilled
• 1 can (15 oz / 425 g) pure pumpkin purée (not pumpkin pie filling)
• 3/4 cup (150 g) light brown sugar
• 2 large eggs + 1 egg yolk
• 1 cup (240 ml) heavy cream
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Par-bake the crust. Heat the oven to 400°F (200°C). Line the chilled crust with baking paper and fill with baking beans or rice. Bake for 15 minutes, remove the paper and weights, then bake 5 more minutes. Lower the oven to 350°F (175°C).
2. Make the filling. Whisk the pumpkin, brown sugar, spices and salt until smooth. Whisk in the eggs and yolk, then the cream and vanilla.
3. Fill. Pour the filling into the warm crust.
4. Bake for 45–55 minutes, until the edges are set and the centre still wobbles slightly when you nudge the dish. Cover the crust edges with foil if they brown too fast.
5. Cool slowly. Turn off the oven, open the door a crack and leave the pie inside for 30 minutes, then cool completely on a rack. This helps prevent cracks.
6. Chill for at least 2 hours before slicing.

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Alla's tips

• Check the can. You want 100% pumpkin purée. "Pumpkin pie filling" already has sugar and spices in it.
• The wobble test: the outer 2 inches should be set, the very centre should jiggle a little. It will set as it cools.
• Don't overwhisk the filling. Too much air makes bubbles and cracks on top.
• Bake on a baking sheet so it's easy to move in and out of the oven without spilling.
• Use a pie shield or foil ring to stop the crust edges burning.
• Make it a day ahead. Pumpkin pie tastes even better the next day, and it's one less thing to do on Thanksgiving morning.

How to serve

With softly whipped cream and a pinch of cinnamon on top.

Storage

Keep covered in the fridge for up to 4 days. You can freeze it for up to 1 month; thaw overnight in the fridge.

FAQ

Why did my pumpkin pie crack? Usually from overbaking or cooling too quickly. Take it out while the centre still wobbles and let it cool slowly.

Can I use evaporated milk instead of cream? Yes. Use the same amount. The pie will be slightly lighter and a touch less rich.

Can I use fresh pumpkin? Yes. Roast and purée it, then let it drain in a sieve for an hour so the filling isn't watery.

Can I use pumpkin pie spice? Yes — use 2 1/4 tsp pumpkin pie spice instead of the separate spices.

Do I have to par-bake the crust? It's worth it. Skipping it gives a pale, soggy bottom.

Should pumpkin pie be refrigerated? Yes. It's a custard pie, so keep it in the fridge once it has cooled.

More Thanksgiving desserts

• Classic Apple Pie
• Pumpkin Loaf with Cream Cheese Frosting
• Pumpkin Cheesecake Bars
• Classic Pecan Pie

Hugs, Alla xox

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