Dessert

Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Prep time: 20 min
Total time: 20 min
Ingredients: 280 g) 1 unbaked 23 cm / 9 in pastry pie shell (about; 425 g / 15.0 oz plain pumpkin purée; 2 large large eggs; 150 g / 5.3 oz light brown sugar; 350 mL / 11.8 fl oz evaporated milk; 5 g / 0.18 oz ground cinnamon; 2 g / 0.07 oz ground ginger; 1 g / 0.04 oz ground nutmeg; 2 g / 0.07 oz salt

A gently spiced pumpkin custard baked in one flaky pastry shell

Prep20 minTotal20 minEasyapproximately 310 kcal per serving

Recipe video

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Method

1
Heat the oven to 220°C / 425°F and position a rack in the lower third.
2
Fit the pastry shell into a 23 cm / 9 in pie dish, flute its edge and keep chilled.
3
Whisk pumpkin purée, eggs, brown sugar, evaporated milk, spices and salt until completely smooth.
4
Pour the filling into the pastry shell, leaving a little room below the rim.
5
Bake at 220°C / 425°F for 15 minutes to start setting the crust.
6
Lower the heat to 175°C / 350°F and bake 35–45 minutes more, or as needed, until a clean food thermometer reads at least 71°C / 160°F at the center of the egg custard; edges should be set, with no liquid batter.
7
Cool briefly on a rack, then refrigerate within 2 hours of baking at 4°C / 40°F or below; chill before slicing clean wedges.

Chef notes

Serving suggestion: Serve chilled or cool with a small dollop of cream.
Yield: 8 slices
Equipment: 23 cm / 9 in pie dish, mixing bowl
Recipe identity: Seasonal ingredients spotlight
Chef's note: Use pure pumpkin purée, not pre-sweetened pie filling; a slight center wobble is fine.
Storage: Refrigerate the pumpkin custard pie at 4°C / 40°F or below within 2 hours of baking; keep covered and eat within 3 days.
Allergen and safety note: Wheat, eggs and milk (also check the pastry-shell label for additional allergens); never taste raw filling.