Classic autumn spiced pumpkin (Printer-Friendly)

Silky spiced pumpkin custard with buttery, flaky pastry crust for autumn and holiday enjoyment.

# What You'll Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground cloves
11 - 1/2 tsp salt
12 - 1 tsp pure vanilla extract

# How To Make:

01 - Preheat the oven to 425°F and position the oven rack on the lower third.
02 - Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp edges as preferred, then chill in the refrigerator.
03 - In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and fully combined.
04 - Pour the pumpkin filling into the prepared pie crust evenly.
05 - Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and continue baking for 40 minutes until the center is just set with a slight jiggle.
06 - Remove from oven and allow to cool completely on a wire rack for at least 2 hours before slicing.
07 - Serve plain or accompanied by whipped cream if desired.

# Expert Tips:

01 -
  • The filling is impossibly silky without being heavy, thanks to the combination of evaporated milk and heavy cream that creates real depth.
  • It actually comes together in under 30 minutes of hands-on time, leaving you free to worry about other dishes.
  • The spice blend is generous enough to taste like autumn but balanced so no single flavor overwhelms.
02 -
  • Do not skip the chilling step for your pie crust—even 15 minutes makes the difference between a tender crust and one that shrinks during baking.
  • If your filling looks too loose when you pour it, don't panic; the eggs will set it as it bakes, but watch it carefully in the final minutes so the center firms up without the edges cracking.
03 -
  • Whisk your filling until it's completely smooth with no lumps—lumpy filling means uneven cooking and a textured filling instead of silky custard.
  • Watch the pie in the final 5 minutes; the center should jiggle like soft custard, not like cake batter, or you risk overbaking and cracking.
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