Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (9-inch) unbaked deep-dish pie crust, homemade or store-bought; 1 (15-ounce) can pumpkin puree (not pumpkin pie filling); 3/4 cup packed light brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon kosher salt; 3 large eggs; 1 (12-ounce) can evaporated milk; 1 teaspoon vanilla extract; Whipped cream, for serving

A smooth, perfectly spiced pumpkin custard in a flaky crust. The holiday dessert that belongs on every Thanksgiving table.

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A whole pumpkin pie on a table — Photo: Kelsey Weinkauf on Unsplash

Prep time: 15 min
Cook time: 1 hr
Total time: 1 hr 15 min
Servings: 8
Difficulty: Medium

Instructions

Heat the oven to 425°F with a rack in the lower third. Fit the crust into a 9-inch pie plate and crimp the edges. Chill while you make the filling.
In a large bowl, whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Whisk in the eggs one at a time, then the evaporated milk and vanilla.
Set the pie plate on a baking sheet and pour in the filling.
Bake 15 minutes at 425°F. Reduce the oven to 350°F and bake 40 to 50 minutes more, until the edges are set and the center jiggles slightly when you nudge the pan.
Cool on a wire rack at least 2 hours. Serve at room temperature or chilled, with whipped cream.

Tips and substitutions

If the crust edges brown too fast, cover them with strips of foil or a pie shield.
Use 1 tablespoon plus 1 teaspoon pumpkin pie spice instead of the individual spices.
Bake up to 2 days ahead and refrigerate, covered, once completely cool.