Practically Perfect Pumpkin Pie Recipe

I perfected my Homemade Pumpkin Pie With Real Pumpkin by boosting the spices and brown sugar and using a surprising pantry twist that makes the filling set perfectly every time.

I almost didnt believe a pumpkin pie could be so foolproof until I made this Practically Perfect Pumpkin Pie. Using good pumpkin puree and a touch of brown sugar the filling comes out rich and deep without being cloying.

Folks keep telling me its a Pumpkin Pie With Real Pumpkin Puree and some will flat out call it the Best Pumpkin Pie Recipe theyve had. I swear it works every time but somehow theres always a tiny surprise in the bake, like a guess of caramel notes, that keeps me hooked.

I cant wait for you to try it.

Ingredients

• Pumpkin puree: rich in fiber and vitamin A, low cal, gives it’s sweet pumpkin flavor.
• Evaporated milk: concentrated milk adds creaminess and protein, slightly caramelizes while baking.
• Eggs: provide structure and some protein they help set filling and make it smooth.
• Granulated sugar: pure sweetness, raises carbs a lot helps browning and texture.
• Brown sugar: adds molassesy depth and moisture more complex sweet flavor keeps filling soft.
• Warm spices: cinnamon nutmeg ginger cloves add aroma tiny amounts potent, make pie cozy.
• Vanilla extract: boosts sweetness perception and rounds flavors, just a splash goes a long way
• Salt: tiny pinch heightens sweetness and spices balances flavor essential though subtle.

Ingredient Quantities

• 1 9 inch unbaked pie crust
• 1 15 oz can pumpkin puree
• 1 12 fl oz can evaporated milk
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

How to Make this

1. Preheat oven to 425°F. Place the 9 inch unbaked pie crust in a pie dish if it’s not already, crimp the edges a little so it looks nice, and set aside.

2. In a medium bowl whisk the 2 large eggs until smooth, it helps them mix easier.

3. Add the 15 oz can pumpkin puree to the eggs and whisk until combined and slightly fluffy.

4. Stir in the 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until evenly mixed.

5. In a small bowl mix 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/8 teaspoon ground allspice and 1/2 teaspoon salt; sprinkle that into the pumpkin mixture and stir well so the spices are even.

6. Slowly pour in the 12 fl oz can evaporated milk while stirring, then add 1 teaspoon vanilla extract and give it one last good stir. The filling should be smooth and pourable.

7. Pour the filling into the unbaked pie crust, wipe any drips from the rim, and place the pie on a baking sheet (this catches spills).

8. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake another 40 to 50 minutes until the center is mostly set but still has a slight jiggle. If the crust or edges brown too fast, loosely tent with foil.

9. Cool the pie on a wire rack until it reaches room temperature, then chill in the fridge at least 2 hours (this makes slicing clean and prevents cracks). Serve with whipped cream if you want.

Equipment Needed

1. Oven, preheated to 425°F (you’ll drop to 350°F later)
2. 9-inch pie dish or pie plate for the unbaked crust
3. Baking sheet to catch spills
4. Medium mixing bowl for the eggs and pumpkin
5. Small bowl for mixing the spices
6. Whisk to beat and combine the filling
7. Rubber spatula or wooden spoon to scrape and stir
8. Measuring cups and spoons
9. Wire cooling rack for cooling before chilling
10. Can opener for the pumpkin and evaporated milk

FAQ

Practically Perfect Pumpkin Pie Recipe Substitutions and Variations

• Pumpkin puree
  • Canned sweet potato puree, use 1 to 1, same texture and flavor is similar, works great.
  • Roasted butternut squash puree, use 1 to 1, if it’s watery drain a bit before using.
  • Homemade roasted pumpkin puree (roast, scoop, blend and drain excess water), swap 1 to 1.
• Evaporated milk
  • Full fat canned coconut milk, use 1 to 1, dairy free and keeps the custard rich.
  • Half and half, use 1 to 1, slightly richer than milk so texture stays good.
  • Whole milk reduced on the stove until slightly thickened (simmer ~15 minutes to concentrate), cool and use 1 to 1.
• Eggs (2 large)
  • Silken tofu, blended smooth, about 1/4 cup per egg so use 1/2 cup for 2 eggs, gives a custardy set.
  • Flax “eggs”: 1 tablespoon flaxseed meal + 3 tablespoons water per egg, let sit 5 minutes, so use 2 tablespoons flax + 6 tablespoons water for 2 eggs, will be a bit denser but ok.
  • Commercial egg replacer (follow package amounts), convenient if you want egg free, texture can vary.
• Sugars (3/4 cup granulated and 1/4 cup packed light brown)
  • Granulated sugar swap: coconut sugar 1 to 1, similar sweetness with caramel notes.
  • Light brown sugar swap: dark brown sugar 1 to 1, or use granulated sugar plus a little molasses for that brown-sugar depth (about 1 teaspoon molasses per 1/4 cup).
  • If using liquid sweeteners like maple syrup or honey, use about 3/4 cup syrup for 1 cup sugar and reduce other liquids slightly, but be careful since custard texture can change.

Pro Tips

1) Let everything be room temp. Eggs and the evaporated milk mix way smoother if theyre not cold, and you wont get weird little lumps. After you mix, pour the filling through a fine mesh sieve into the crust to catch air bubbles and any stringy bits so the top comes out silky.

2) Dont make a soggy bottom. Either par-bake the crust for 6 to 8 minutes after poking the bottom with a fork, or put the filled pie on the lowest oven rack and a preheated baking sheet under it so the bottom gets more direct heat. Both help the crust crisp up.

3) Use a thermometer or the jiggle test so you dont overbake. Aim for about 175 degrees F in the center or a slight wobble that firms up as it cools. Overbaked custard cracks and gets grainy, so pull it early if needed.

4) Cool it slowly and protect the edges. Right after baking crack the oven door and let the pie sit inside for 15 to 20 minutes before moving to a rack, that reduces cracking. If the crust edges brown too fast, loosely tent with foil early in the bake, and if you want, tap the pie pan once on the counter right after filling to pop big air bubbles.