Pumpkin Pie Recipe (Silky • No-Crack)

15-minute prep, bakery-smooth custard, and a crisp bottom crust, your go-to for Thanksgiving Pie Recipes and cozy Fall Pie Recipes.

A hot start and gentle finish set the custard like velvet, so every slice stands tall, cuts clean, and tastes like the Best Pumpkin Pie.

Why You’ll Love It

• Silky, no-crack custard: Low-and-slow finish + temp cues deliver that pro look for Thanksgiving Desserts.
• Crisp bottom crust: Quick par-bake keeps the base from going soggy under the custard.
• 15-minute prep: Whisk, pour, bake—perfect for Easy Pumpkin Desserts.
• From canned or real pumpkin: Includes quick method for Pumpkin Pie From Real Pumpkin.
• Photo-ready aesthetic: Deep gold color and clean edges that pop on social.
• Flexible flavors: Maple-bourbon, extra-ginger, or brown-butter twists.

Ingredients (notes only)

• Single 9-inch pie crust (store-bought or homemade) – chill well for flake.
• Pumpkin purée (2 cups / 15 oz/425 g) – canned is consistent; see real-pumpkin option below.
• Eggs (2 large) + 1 yolk – the yolk adds body and helps prevent cracks.
• Light brown sugar (¾ cup / 150 g) + granulated sugar (¼ cup / 50 g) – caramel notes + balance.
• Evaporated milk (12 oz can / 354 ml) or heavy cream (1 cup / 240 ml) – both give a plush custard.
• Pumpkin pie spice (2 tsp) + cinnamon (½ tsp) + fine salt (½ tsp) – warm, balanced spice.
• Vanilla (1 tsp); maple syrup (1–2 Tbsp, optional) – depth and sheen.
• Egg white (1) – optional brush on warm shell to moisture-proof.

Step-by-Step Instructions

1. Par-bake crust: Heat oven to 375°F (190°C). Line chilled crust with parchment + weights. Bake 12–15 min; remove weights and bake 5 min more until pale golden. Brush with whisked egg white (optional). Cool 10 min.
2. Raise heat: Increase oven to 425°F (220°C).
3. Make filling: Whisk eggs + yolk. Add pumpkin, sugars, spices, salt, vanilla, and evaporated milk/cream. Whisk just until smooth (don’t foam). For ultra-silky, strain into a jug.
4. Fill & bake hot: Set pie on a sheet. Pour filling into warm shell. Bake 15 min at 425°F.
5. Finish low: Reduce to 350°F (175°C) and bake 30–40 min more until edges are set and center jiggles like Jell-O; internal custard temp 175°F/79°C at 1″ from center is ideal.
6. Cool & set: Cool on a rack 3–4 hours; chill if you prefer a firmer slice. Serve with lightly sweetened whipped cream.

Serving with turkey? Cook poultry to 165°F / 74°C internal and rest 10 minutes.

Real Pumpkin Option (for “Pumpkin Pie From Real Pumpkin”)

• Roast 2–3 lb sugar pumpkin halves cut-side down at 400°F (205°C) 45–60 min. Scoop, drain in a lined sieve 30–60 min, then purée until smooth. Measure 2 packed cups (425 g).

Pro Tips

• Don’t overbake: Pull when the center still quivers; it finishes with carryover heat.
• Shield the rim: Use a foil ring for the last 20 minutes to prevent over-browning.
• Strain for silk: A quick pass through a fine strainer removes fibers and air bubbles.
• Crack insurance: Avoid over-whisking; cool gradually away from drafts.
• Deep flavor lane: Swap 2 Tbsp sugar for maple syrup or brown the butter you brush on the crust.

Variations

• Maple-Bourbon Pumpkin Pie: Add 1–2 Tbsp bourbon + extra 1 Tbsp maple; great for adult Thanksgiving Desserts.
• Pumpkin Pie Cake (slab): Bake filling in a 9×13-in with a thin press-in shortbread or cake-mix crumble top; slice into bars.
• Ginger Snap Crust: Swap pastry for crushed gingersnaps + butter; amps spice.
• Dairy-Free: Use full-fat coconut milk; flavor leans tropical-spiced (delicious).
• Mini Pies (party): Line a muffin tin with rounds; bake 425°F 8 min, then 350°F 15–18 min.

How to Serve

• Whipped cream or crème fraîche, cinnamon dust, or a stripe of caramel.
• Pair with Apple Pie Recipes and Pecan Pie Recipes on a mixed pie board.
• Leftovers: layer with yogurt + granola for breakfast parfaits.

Make Ahead & Storage

• Bake 1 day ahead: Chill uncovered until cold, then cover. Best within 3 days.
• Freeze: Wrap slices and freeze up to 1 month; thaw in the fridge.
• Recrisp crust edge: 350°F oven 8–10 min; keep filling cool (use a cold pan).

FAQs

Why did my pie crack? Over-baked or whisked too aerated. Pull at a slight jiggle or 175°F; cool slowly.
Soggy bottom fix? Par-bake the shell and brush with egg white; keep filling warm.
Evaporated milk vs cream? Evaporated is classic and sets neatly; cream is richer.
Can I use pumpkin pie mix? Yes—reduce sugar to ¼ cup and season to taste.
How long to cool? At least 3 hours so slices hold.

Simple Nutrition Table (estimate per 1 of 8 slices)

Calories: ~340 | Fat: 16g | Carbs: 45g | Protein: 6g | Sodium: ~270mg
Nutrition is an estimate; will vary by crust and dairy choice.