Pumpkin Pie Recipe
Baking the custard at a moderate, steady temperature sets it gently all the way through, a too-hot oven cooks the edges before the center sets and cracks the surface.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 8
Ingredients
- 1 crust single pie crust, homemade or store-bought
- 15 oz can pumpkin puree
- 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/2 tsp salt
Nutrition per serving
- Calories
- 2554
- Protein
- 64g
- Carbs
- 433g
- Fat
- 71g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 425°F (220°C) and fit the crust into a 9-inch pie dish, crimping the edges.
- 2Whisk together the pumpkin puree, condensed milk, eggs, cinnamon, ginger, clove, and salt until smooth.
- 3Pour the filling into the crust.
- 4Bake for 15 minutes, then reduce the oven to 350°F (175°C) and bake for 40-45 minutes more, until the center is just set but still slightly jiggly.
- 5Cool completely on a wire rack before slicing, at least 2 hours.
Tips & variations
- A slight jiggle in the very center when you take it out is correct, it firms up fully as it cools; a fully-set center at pull time means it's overbaked.
- Make sure to use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced differently than this recipe accounts for.
Storage & reheating
Refrigerate up to 4 days, this pie is traditionally served cold or at room temperature, not reheated.
Tips from the Tulo kitchen
- Place the pie dish on a baking sheet before it goes in the oven, it catches any filling that bubbles over the edge and makes cleanup much easier.
- Whisk the filling until it's completely smooth with no streaks of condensed milk, an unevenly mixed filling can bake with slightly different textures in different spots.
FAQ
Why did my pumpkin pie crack?
Cracking is almost always from overbaking or too high an oven temperature, both cook the egg custard too fast and it contracts as it cools. Pull it while the center still jiggles slightly.
Can I make pumpkin pie ahead of time?
Yes, it keeps well refrigerated for up to 4 days and is traditionally made a day ahead, the flavor and texture are just as good, if not better, once fully chilled.
