Classic Silky Pumpkin Pie
This is the pumpkin pie people expect on Thanksgiving — silky, custardy, warmly spiced, and not overly sweet. It bakes up smooth with a soft wobble in the center and slices cleanly once cooled. No tricks, no strange ingredients, just the classic pie that balances the holiday table between heavier mains and richer sides. If you’re building out the whole spread, this pie sits beautifully alongside the Chili–Maple Turkey, Classic Rustic Mashed Potatoes, the Hot Honey Cornbread Panzanella, and the Chili–Citrus Cranberry Smash.
Warming the spices with the sugars helps deepen the flavor, and using both heavy cream and a splash of milk keeps the filling luxurious without tipping into dense territory. If you’re craving more pumpkin ideas beyond dessert, explore the full Pumpkin Recipe Collection for drinks, bakes, and fall favorites.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp kosher salt
- 2 large eggs
- 1 egg yolk
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat: Heat oven to 425°F (218°C). Place a rimmed baking sheet on the lower rack to preheat.
- Mix the filling: Whisk pumpkin puree, brown sugar, granulated sugar, and all spices with salt. Add the eggs and yolk and whisk smooth. Add cream, milk, and vanilla and whisk until silky.
- Fill the crust: Place the unbaked pie crust on a chilled sheet. Pour in the filling.
- Bake: Bake 15 minutes at 425°F, then reduce to 350°F and bake 35–45 minutes more, until mostly set with a soft jiggle in the center.
- Cool: Cool completely on a wire rack to set the custard.
- Serve: Slice and serve with lightly sweetened whipped cream.
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