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–+ servings
Sarah

Pumpkin Pie Recipe (Silky • No-Crack)

Classic pumpkin pie with a crisp crust and velvety smooth filling. Simple to prep, crack-free with the right bake technique, and adaptable for mini pies, custard cups, or slab-style sheet pies.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 single 9-inch pie crust, chilled
  • 2 cups pumpkin purée (15 oz/425 g; canned or drained roasted pumpkin)
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup light brown sugar (150 g)
  • ¼ cup granulated sugar (50 g)
  • 12 oz evaporated milk or 1 cup heavy cream (240 ml)
  • 2 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp fine salt
  • 1 tsp vanilla extract
  • 1–2 Tbsp maple syrup (optional)
  • 1 egg white, for brushing shell (optional)

Equipment

  • 9-inch pie pan
  • mixing bowl
  • whisk
  • Parchment paper
  • Pie weights or beans
  • cooling rack
  • measuring cups and spoons

Method

  • Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment and fill with weights. Bake for 12–15 minutes. Remove weights and bake 5 minutes more. Brush warm shell with egg white if using.
  • Increase oven temperature to 425°F (220°C).
  • Whisk eggs and yolk in a large bowl. Add pumpkin, sugars, spices, salt, vanilla, and milk or cream. Whisk until smooth (or strain for extra silkiness).
  • Pour filling into warm pie shell. Bake 15 minutes at 425°F. Reduce heat to 350°F (175°C) and bake another 30–40 minutes until edges are set and center jiggles slightly (or reaches 175°F internally).
  • Cool on a rack for 3–4 hours. Chill before slicing for cleaner cuts. Serve with whipped cream if desired.

Nutrition

Calories: 340kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 28gVitamin A: 7500IUVitamin C: 2mgCalcium: 130mgIron: 2mg

Notes

Real pumpkin: Roast sugar pumpkin at 400°F for 45–60 minutes. Drain purée 30–60 minutes and measure 425g.
Crack prevention: Don’t over-mix filling, pull pie when center jiggles, and cool gradually.
Crust options: Gingersnap or graham cracker crusts need no par-bake — bake at 350°F for 40–45 minutes once filled.
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