Pumpkin Pie

Recipe by Susan Reid

This is a rich, spicy pumpkin pie that slices well and has a bright flavor. Two hints for a better result: Mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack.

30 mins
45 to 50 mins
1 hr 15 mins
one 9" pie
Pumpkin Pie - select to zoom
Pumpkin Pie - select to zoom
Pumpkin Pie - select to zoom
Pumpkin Pie - select to zoom


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  1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

  2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking. (This will allow the spices' flavor to blend.)

  3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

  4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

  5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Store leftover pumpkin pie, covered, in the refrigerator for up to five days. 

Tips from our Bakers

  • Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
  • For a Masala Pumpkin Pie, make these changes to the spice mixture for the filling: decrease cinnamon to 1/2 teaspoon, increase ground cloves to 1/4 teaspoon and black pepper to 1/2 teaspoon. Add 1/2 teaspoon each ground coriander and turmeric, and 1/4 teaspoon each ground cardamom and cumin.
  • This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.
  • To dress up this pie with our Light Spice Holiday Cookies, cut out and bake the cookies according to the recipe instructions. Cool the baked cookies and place them around the perimeter of the cooled pie.