Classic Pumpkin Pie
If you want to add a fanciful finish to this pumpkin pie—a holiday classic—use decorative piecrust cutters to create shapes from rolled-out pie dough. Then bake the cutouts and place them on the baked and cooled pie.
Ingredients
- 1 1/4 cups (9 oz./270 g) firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 2 cups (15 oz./470 g) pumpkin puree
- 3 eggs
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1/3 cup (3 fl. oz./80 ml) milk
- Prebaked and cooled deep-dish piecrust
Directions
Preheat an oven to 375°F (190°C).
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil or a piecrust shield after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
Williams Sonoma Test Kitchen
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Rated 5 out of
5
by
teenylasers from
Best of my experimental pies
I made several highly rated/reviewed pumpkin pie recipes before Thanksgiving to decide what to serve on the day. Tasters agreed that this is the best one. It's got a creamy texture, the spices and sweetness shows off the pumpkin-ness instead of over-powering it.
Date published: 2023-11-24
Rated 5 out of
5
by
Zoelovescooking from
There is no other pumpkin pie recipe !
I love pumpkin pie and it is my favorite pie so I am a certified snob when it comes to this pie. Pumpkin pie should be spice filled and the texture needs to be creamy yet firm and this recipe will give you these results if you follow it exactly as written. It is exactly as the title says: classic. No gimmicks by the addition of bourbon or the latest trendy ingredient. Basically there is no other pumpkin pie recipe! Just keep this one if you are a true pumpkin pie lover like me.
Date published: 2021-11-07
Rated 5 out of
5
by
Ceilani from
My go-to recipe
This recipe has been a staple in our house for years now. Everyone who tries it LOVES it! My husband and son beg for it not just for thanksgiving, but for any special occasion.
Date published: 2018-10-21
Rated 5 out of
5
by
Sylvia123 from
Classic pumpkin pie
This is appears to be a classic pumpkin pie recipe. I thought it was simple to make and tasted good. I don't know what ingredients others used to make it "unhealthy". It has pumpkin, which is squash, dairy , etc. Delicious.
Date published: 2015-11-18
Rated 5 out of
5
by
jgmann from
The best Pumpkin Pie We've found
Our family loves this pumpkin pie recipe. It is well spiced and sets up nicely. We really like the depth of flavor that this has. Highly recommended.
Date published: 2015-09-10
Rated 5 out of
5
by
Molly0812 from
Best pumpkin pie recipe anywhere!
I searched for several years for the perfect pumpkin pie recipe. I've made probably about five different recipes from scratch and wasn't impressed until I came across this recipe. It has deep flavor and a great texture. This is the second year in a row I have used this recipe and my mom - who always asks that I make a pumpkin pie with Libby's pumpkin pie mix and I refuse - actually said it was the best pumpkin pie she has ever had. And my husband who does not typically like pumpkin pie loves this recipe.
Date published: 2013-12-24
Rated 5 out of
5
by
Pastina57 from
Most flavorful pumpkin pie ever..
Made this pie for an early Thanksgiving celebration. Everyone went nuts over it. Even guests who generally don't like pumpkin pie said it was amazing and had a piece. The filling was like silk and had so much flavor. The only changes was that I used a bit more freshly ground nutmeg and also used fresh ground cloves. Also, I used my own recipe for pie crust recipe. This is a keeper!!
Date published: 2013-11-26
Rated 1 out of
5
by
BirdsOfFire from
Dense, Poor Taste, Fattening, Sweet
Louis DeGouy's recipe for Pumpkin Pie in the Gold Cookbook (his magnum opus) is still the best Pumpkin Pie, ever. He separates the eggs, beats the whites and folds them in before placing them into the shell. This makes his Pumpkin Pie light, flavorful, and a true revelation to people who don't like Pumpkin Pie.
Date published: 2013-11-20