Silky Spiced Pumpkin Pie (Printable)

A flaky crust nests smooth pumpkin custard seasoned with warm spices for a cozy autumn dessert.

# Ingredient List:

→ 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

# Directions:

01 - Preheat the oven to 425°F and position the rack on the lower third.
02 - Roll out the pie crust into a 9-inch pie dish, trim and crimp edges, then chill in the refrigerator while preparing the filling.
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.
04 - Pour the filling evenly into the chilled pie crust.
05 - Bake at 425°F for 15 minutes.
06 - Lower oven temperature to 350°F and bake for an additional 40 minutes, until the center is set with a slight jiggle.
07 - Remove from oven and cool completely on a wire rack for at least 2 hours before slicing.
08 - Serve plain or topped with whipped cream as desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes of actual work, then the oven handles the rest while you relax.
  • The filling is impossibly silky and spiced just right—not overly sweet, letting the pumpkin shine through.
  • Everyone always assumes you spent hours on it, and you get to smile and take the compliment.
02 -
  • Don't use pumpkin pie filling instead of pure pumpkin purée—it sounds helpful but it's already sweetened and spiced, and your pie will taste off.
  • The slight jiggle in the center is non-negotiable; a pie that looks completely set is actually overcooked and will be rubbery, not silky.
03 -
  • Measure your spices with intention—they're what make this pie sing, so don't be shy with the cinnamon and ginger.
  • A water bath sounds fancy but it's really just setting your pie dish in a larger pan filled with hot water, which creates a gentler bake and prevents cracks in the filling; it's worth the extra step if you want restaurant-quality results.
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