Classic Creamy Pumpkin Pie
A rich, creamy pumpkin pie made with a warmly spiced filling and baked in a flaky 9-inch crust. Optionally topped with a buttery caramel pecan sauce and whipped cream for an extra festive finish.
Equipment
- 1 Pie Pan (9x2-inch)
- 2 Mixing Bowls (Large + Medium)
- 1 Whisk
- 1 Spatula
- 1 Saucepan (Small)
- (1) Cooling rack
- Measuring Cups & Spoons
Ingredients
For the Pie Filling:
- 1 deep-dish 9-inch pie crust unbaked (store-bought or homemade)
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 15-ounce can pumpkin purée (or use fresh, well-drained purée)
- 1 12-ounce can evaporated milk
For the Caramel Pecan Topping (optional):
- ½ cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
- ½ cup pecans roughly chopped
- ½ teaspoon pure vanilla extract
Instructions
- Prep the Oven and Pie Crust: Start by preheating your oven to 425°F (220°C). If using a homemade crust, roll it out and fit it into a 9-inch deep-dish pie plate. Flute the edges or press with a fork for a decorative finish. Set aside.
- Blend the Wet Ingredients: In a large mixing bowl, whisk the eggs until smooth. Add the pumpkin purée and continue whisking until fully combined and creamy.
- Mix the Dry Ingredients Separately: In a medium bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Stir until evenly mixed. This step ensures the spices are distributed evenly in the filling.
- Combine Wet and Dry Mixtures: Gradually incorporate the spiced sugar mixture into the pumpkin and egg base, whisking until smooth and lump-free. Slowly pour in the evaporated milk and stir gently until everything is fully blended into a silky batter.
- Fill and Bake the Pie: Carefully pour the filling into the prepared pie crust, making sure not to overfill. Transfer the pie to the oven and bake at 425°F for 15 minutes. After that, reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until the center is nearly set. A slight jiggle in the middle is normal—it will firm up as it cools.
- Cool the Pie Properly: Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. This step is key to achieving a smooth, sliceable texture.
- Prepare the Caramel Pecan Topping: While the pie cools, make the topping. In a small saucepan over medium heat, combine brown sugar, cream, corn syrup, and butter. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes, stirring often, until slightly thickened.Remove from heat, stir in the chopped pecans and vanilla extract, and allow the mixture to cool and thicken.
- Serve and Garnish: Once the pie is fully cooled, slice and serve with a spoonful of the warm caramel pecan topping and a dollop of whipped cream, if desired.
Notes
- Pumpkin Purée Tip: If using fresh pumpkin, be sure it’s drained and mashed to a smooth consistency for best results.
- Doneness Test: Insert a thin knife into the center of the pie—if it comes out mostly clean, the pie is ready. A gentle jiggle is fine; it will set as it cools.
- Make Ahead: You can bake the entire pie a day ahead and refrigerate it overnight. Bring to room temperature before serving or gently warm slices.
- Storage: Keep leftover pie covered loosely with plastic wrap and store in the fridge for up to 4 days.
- Freezing: The fully baked pie can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Topping Storage: The caramel pecan topping can be made ahead and stored in a sealed container in the fridge for up to 5 days. Warm slightly before using.
