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–+ servings
Pumpkin Pie Recipe Foolproof Bake for Creamy Results

Bakery-Style Silky Pumpkin Pie

Rebecca Blumer
This pumpkin pie is silky, spiced to perfection, and delivers clean slices every time. It has a creamy filling, crisp crust, and avoids common pie pitfalls like cracking or sogginess.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 320 kcal

Equipment

  • Pie Dish
  • Fine-Mesh Sieve
  • Mixing Bowls
  • Whisk
  • Saucepan
  • Baking Sheet
  • Parchment Paper
  • Pie Weights

Ingredients
 

Crust

  • 1 9-inch pie crust unbaked, homemade or store-bought, blind-baked recommended

Filling

  • 1 3/4 cups pumpkin puree canned 100% pumpkin
  • 3 large eggs room temperature
  • 3/4 cup brown sugar light or dark
  • 1/4 cup granulated sugar
  • 1 cup evaporated milk or half-and-half
  • 3 tbsp heavy cream
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract pure
  • whipped cream optional for topping
  • ground cinnamon optional dusting for topping

Instructions
 

  • Preheat oven to 375°F (190°C). Blind-bake crust: Line with parchment and fill with weights. Bake 12–15 minutes, remove weights, then bake 5 minutes more. Cool slightly.
  • Lower oven to 350°F (175°C). In a saucepan, warm pumpkin, cinnamon, ginger, nutmeg, cloves, and salt over medium-low heat for 2–3 minutes to bloom spices.
  • In a large bowl, whisk eggs, brown sugar, and granulated sugar until smooth. Add evaporated milk, heavy cream, vanilla, then spiced pumpkin. Mix until velvety.
  • Strain mixture through a fine-mesh sieve into a pitcher for smooth texture.
  • Place pie crust on a rimmed baking sheet. Pour filling in, leaving 1/8 inch from top. Bake at 350°F for 45–60 minutes until edges are set and center jiggles slightly.
  • Cool on a rack for 2–3 hours to finish setting. Chill at least 4 hours for best texture. Serve with whipped cream and a dash of cinnamon if desired.

Notes

Don’t skip blooming the spices—it enhances flavor. You can make this pie a day ahead. Chill overnight for cleaner slices. Blind baking the crust prevents soggy bottoms.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 8gCholesterol: 85mgSodium: 220mgPotassium: 250mgFiber: 2gSugar: 24gVitamin A: 9500IUVitamin C: 3mgCalcium: 100mgIron: 1.8mg
Keyword Custard, Pie, Pumpkin, Thanksgiving
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