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Classic Pumpkin Pie
Our best pumpkin pie recipe is a ‘Gourmet’ classic with an easy pumpkin filling with warm spice, and a homemade pie crust. Learn how to make pumpkin pie here.
👥 8 Servings⏱️ Prep & Cook: 4h 45m🔥 Cook: 45 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Roll out 1 disk Our Favorite Pie Crust to a 14” round on a lightly floured surface and fit into a 9” glass pie dish (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill ⏱️ 30 minutes.
disk Our Favorite Pie Crust1
2
Place a rack in center of oven; preheat to 375°. Transfer pie dish to a rimmed baking sheet; line pie dough with aluminum foil or parchment paper and fill with pie weights. Bake ⏱️ 20 minutes. Remove use foil or parchment to remove weights and continue to bake until pale golden, 6 to ⏱️ 10 minutes more. Transfer to a wire rack and let cool.
3
In a large bowl, whisk 2 large eggs, 1 (15-oz.) can canned solid-pack pumpkin (about 2 cups), 1 cup heavy cream, ¾ cup packed light brown sugar, ½ cup whole milk, room temperature, 1 tsp. ground cinnamon, 1 tsp. ground ginger, ¼ tsp. kosher salt, and pinch of ground cloves, then pour into pie shell.
large eggs2canned solid-pack pumpkin (about 2 cups)1 (15-oz.) canheavy cream1 cup. ground cinnamon1 tsp. ground ginger1 tspPinch of ground cloves
4
Bake pie until filling is set but center is still slightly jiggly, 45 to ⏱️ 50 minutes. (Filling will continue to set as pie cools.) Transfer to a wire rack and let cool completely. Garnish slices with Sweetened Whipped Cream. Editor’s note: This classic pumpkin pie recipe was first printed in the November 1999 issue of ‘Gourmet.’ Head this way for more of our best Thanksgiving pies →
Sweetened Whipped Cream, for serving
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