Desserts · Medium
Classic Pumpkin Pie
A silky spiced pumpkin custard in a flaky, all-butter crust — the Thanksgiving pie that is just as good in October as in November.
By Hannah Reyes · Tested twice in our kitchen
- Prep30 min
- Cook65 min
- Total95 min
- Serves8
- Calories390
About this recipe
A great pumpkin pie has a smooth, creamy filling that is spiced but not overwhelming, and a crust that stays crisp underneath. Blind-baking the crust and cooking the filling briefly on the stove are the two steps that make the difference.
It is best baked the day before so the custard sets fully and the flavors deepen.
Why this recipe works
- Blind-baking the crust prevents a soggy bottom.
- Warming the filling first shortens the bake and keeps the custard from cracking.
- A mix of cream and evaporated milk gives a rich, silky texture.
Variations
- Add 2 tablespoons bourbon or maple syrup to the filling.
- Use a gingersnap crumb crust for a no-roll version.
- Top with candied pecans before serving.
How to serve
Serve chilled or at room temperature with lightly sweetened whipped cream.
Storage and reheating
Store cakes and bars covered at room temperature for 1 day, then in the fridge for up to 4–5 days. Cream cheese frosting and custard pies must be refrigerated. Let chilled desserts stand 15 minutes before serving for the best flavor and texture.
Frequently asked questions
How long does Classic Pumpkin Pie take to make?
About 95 minutes in total — 30 minutes of prep and 65 minutes of cooking. The recipe serves 8.
Is this recipe difficult?
We rate it medium. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I freeze it?
Most cakes and bars freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge. Custard pies are best fresh.
