Smooth, warmly spiced pumpkin pie with a flaky crust—perfect for Thanksgiving dessert.
Prep 15 min • Bake 50–55 min • Serves 8
Recommended for this recipe
Lets you see the bottom crust brown so it never comes out soggy.
Protects the edges from over-browning during the long bake.
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Ingredients
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1¼ cups evaporated milk
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
Instructions
- Heat oven to 425°F.
- Whisk pumpkin, sugar, eggs, milk, spices, and salt until smooth.
- Pour into the pie crust and bake 15 minutes.
- Reduce oven to 350°F and bake 35–40 minutes more, until the center is just set.
- Cool completely before slicing.
Tips for the best results
Use fresh ingredients, taste as you go, and adjust seasoning to your preference. For holiday cooking, prepare what you can ahead of time so Thanksgiving day stays simple.
Shop this recipe
Lifts clean, neat slices of custard pie without breaking the crust.
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