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Classic Pumpkin Pie (With Canned Pumpkin) - and How to Keep It From Cracking
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Pumpkin pie is the most-searched Thanksgiving pie in most of the country, and the classic canned-pumpkin version is the one most people grew up with - smooth, spiced and not too sweet. The only tricky part is knowing when to take it out, so the center sets without cracking. A deep-dish 9-inch pie plate and a pie crust shield (both on Amazon) make it a lot easier.
Short answer: whisk a 15-ounce can of pumpkin with brown sugar, spices, salt, 2 eggs and a 12-ounce can of evaporated milk, pour it into an unbaked deep-dish crust, and bake at 425 °F for 15 minutes, then 350 °F for 40 to 50 minutes - until the edges are set and the center still wobbles gently. Cool it 2 hours, then refrigerate. It keeps 3 to 4 days in the fridge.
Classic Pumpkin Pie
Total time includes 2 hours of cooling - the pie keeps setting as it cools.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought), chilled
- 1 can (15 ounces / 425 g) pure pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 ounces / 354 ml) evaporated milk
Instructions
- Heat the oven to 425 °F (220 °C) with a rack in the lower third. Set the pie crust on a baking sheet - it's easier to move and catches drips.
- In a large bowl, whisk the pumpkin, brown sugar, cinnamon, ginger, cloves, nutmeg and salt until smooth.
- Whisk in the eggs one at a time, then slowly whisk in the evaporated milk until the filling is smooth and even.
- Pour the filling into the crust. If your crust is shallow, leave about 1/4 inch of space and bake any extra filling in a small buttered dish.
- Bake at 425 °F for 15 minutes.
- Turn the oven down to 350 °F (175 °C) and bake another 40 to 50 minutes, until the edges are set and puffed slightly and the center still has a gentle wobble, like set jelly. If the crust edges brown too fast, cover them with foil or a pie shield.
- Cool the pie on a wire rack for 2 hours - it finishes setting as it cools.
- Serve, or refrigerate within 2 hours of cooling. Serve cold or at room temperature, with whipped cream if you like.
How to tell when it's done
This is the part that matters most. Give the pan a gentle nudge:
- Sloshes or ripples in the middle? Not done - give it 5 more minutes and check again.
- Edges set, center wobbles like set jelly (about a 2- to 3-inch circle)? Done. Take it out.
- Puffed all over and firm? It's overbaked and will probably crack as it cools.
Don't wait for the middle to firm up in the oven. As Iowa State University Extension points out, custard pies keep cooking as they cool, so a pie that's fully firm in the oven ends up overcooked.
Why pumpkin pie cracks
Pumpkin pie is a custard - eggs set by heat. Cracks usually mean the eggs got too hot or the pie shrank too fast:
- Baked too long. The number one cause. Pull it at the wobble.
- Oven runs hot. An oven thermometer tells you if your oven's 350 °F is really 375 °F.
- Cooled too fast. Cool it on a rack at room temperature first, not straight into the fridge.
A crack doesn't hurt the taste. If one shows up, whipped cream covers it nicely.
Making it ahead and storing it
Pumpkin pie is a great make-ahead dessert, and it's good cold. Because it's made with eggs and milk, it needs the fridge:
- Refrigerate within 2 hours of cooling. USDA advises refrigerating egg-rich pies like pumpkin after they cool, unless they'll be served within two hours.
- Keeps 3 to 4 days in the fridge. So for Thanksgiving on Thursday, November 26, you can bake it as early as Monday or Tuesday.
- Freezing: pumpkin pie can be frozen - wrap it well and use it within about 1 to 2 months for best quality. Thaw it in the fridge (at least 12 hours) so the crust doesn't get soggy.
Tips and swaps
- Use pure pumpkin puree, not canned "pumpkin pie filling" (which already has sugar and spices).
- Pumpkin pie spice: swap the four spices for 2 teaspoons of pumpkin pie spice.
- Prevent a soggy bottom: bake low in the oven, on a preheated baking sheet.
- Sweeter pie: add 2 tablespoons more sugar. Lighter: use white sugar instead of brown.
Round out the table with our homemade cranberry sauce and simple roast turkey.
Frequently asked questions
How do I know when pumpkin pie is done?
The edges are set and slightly puffed, and the center wobbles gently like set jelly when you nudge the pan. It finishes setting as it cools.
Does pumpkin pie need to be refrigerated?
Yes. It's made with eggs and milk, so refrigerate it within 2 hours of cooling. It keeps 3 to 4 days in the fridge.
Why did my pumpkin pie crack?
Usually it baked too long or the oven runs hot. Cooling it too fast can also crack it. Pull it while the center still wobbles a little.
Can I freeze pumpkin pie?
Yes. Wrap it well and use it within about 1 to 2 months for best quality. Thaw it in the fridge for at least 12 hours.
Sources and further reading
- Iowa State University Extension AnswerLine: storing pumpkin and pecan pie - refrigerate within 2 hours of cooling, 3-4 days, freezing, custard keeps cooking as it cools
- University of Maine Cooperative Extension: keeping pies safe - egg pies up to 4 days, freezing
- Google search data on Thanksgiving pies (news coverage) - pumpkin pie the most-searched pie in most states
How this was written: A classic pumpkin pie built on the well-known canned-pumpkin and evaporated-milk formula (the one printed for decades on canned pumpkin labels), with brown sugar and nutmeg added. Storage guidance comes from Iowa State University and University of Maine extension. No nutrition numbers.