Classic Pumpkin Pie
Submitted by myblueberry
Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
80 minEvery Thanksgiving table needs one, and this pumpkin pie earns its spot with a custard that’s silky, deeply spiced, and never cracked down the middle. Brown sugar instead of white gives it a richer, almost caramel backbone, while evaporated milk and a mix of whole egg and egg whites keep the filling smooth yet a touch lighter.
The bake is where the magic happens. A hot start helps the crust set and the filling puff, then a drop to a gentler heat lets the custard finish slowly so it stays creamy rather than splitting.
One smart move: bake the pie on a sheet on the lowest rack, which crisps the bottom crust and saves you from the dreaded soggy base.
Pull it while the center still has a slight wobble, and crown each slice with amaretto-spiked whipped cream.
Pro Tips
- Bake on the lowest rack on a preheated baking sheet. The direct bottom heat is the best defense against a soggy under-crust.
- Don’t overbake. The center should jiggle slightly when you take it out; it firms as it cools, and a fully set oven pie usually means a cracked one.
- Whisk the filling smooth but don’t whip air into it, or the surface can bubble and crack.
- Cool the pie completely before slicing so the custard sets clean.
Variations
- No amaretto? Fold a little vanilla or maple syrup into the whipped cream instead.
- Swap evaporated milk for full-fat or coconut milk for a richer or dairy-free filling.
Ingredients
Directions
Preheat oven to 425 degrees F. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425 degrees F for 10 minutes. Reduce oven temperature to 350℉ (180℃) F (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie. TIP:Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
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