Classic pumpkin pie

Ingredients

• 1unbaked deep-dish pie crust9-inch, store-bought (refrigerated or frozen) or homemade
• 425 gpumpkin pureeone 15-oz can, not pumpkin pie filling
• 354 mlevaporated milkone 12-oz can
• 2eggslarge
• 150 ggranulated sugar¾ cup
• 1 tspground cinnamon
• 0.5 tspground ginger
• 0.25 tspground cloves
• 0.5 tspfine salt
• 240 mlheavy cream (optional)1 cup, for whipped cream
• 2 tbsppowdered sugar (optional)for the whipped cream

Steps

1. 1
   

   Prep: if the crust is frozen, let it sit out 10 minutes to thaw.

   ⏱ 10 min
2. 2
   

   Heat the oven to 425°F (220°C) with a rack in the lower third. Set the crust on a baking sheet.

   ⏱ 15 min
3. 3
   

   In a large bowl, whisk the sugar, cinnamon, ginger, cloves and salt. Whisk in the eggs, then the pumpkin, then slowly whisk in the evaporated milk until smooth. Pour into the crust.

   💡 Fill it on the baking sheet right next to the oven so it doesn't slosh.

4. 4
   

   Bake at 425°F (220°C) for 15 minutes, then lower the oven to 350°F (175°C) without opening the door and bake 40 to 50 minutes more, until the edges are set and the center jiggles only slightly, like gelatin. A knife inserted 1 inch from the center should come out clean.

   ⏱ 60 min

   💡 If the crust edge browns too fast, cover it with strips of foil.

5. 5
   

   Cool the pie on a rack for at least 2 hours; the center finishes setting as it cools. Refrigerate leftovers within 2 hours of cooling.

   ⏱ 120 min

   💡 Cracks usually mean it baked a little long. Whipped cream hides them.

6. 6
   

   For the topping, beat the cream and powdered sugar to soft peaks. Taste the whipped cream and add a little more sugar or a drop of vanilla if you like, then serve with slices of pie.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Milk allergy

Instead of evaporated milk: full-fat canned coconut milkSlight coconut flavor; the pie sets a little softer.

Instead of heavy cream: coconut whipped topping or leave it out

Dairy-free

Instead of evaporated milk: full-fat canned coconut milkSlight coconut flavor; the pie sets a little softer.

Instead of heavy cream: coconut whipped topping or leave it out

Wheat allergy

Instead of pie crust: gluten-free pie crust (store-bought)

Gluten-free

Instead of pie crust: gluten-free pie crust (store-bought)

Checked against

• Libby's: Famous Pumpkin Pie
• Sally's Baking Addiction: The Great Pumpkin Pie