Active Time

　　45 minutes

　　Total Time

　　4¾ hours

　　Experimentation has its place, but so does tradition. If you’re looking for a classic homemade pumpkin pie recipe with a velvety custard and flaky crust, you’ve come to the right place. Our favorite homemade pie crust recipe makes enough dough for two pies, so feel free to double up the filling ingredients and bake them off side by side—or save the dough for a companion pecan pie. If you’re short on time, you can always sub in a ready-made frozen pie crust. Either way you’ll need to blind-bake the crust; if you’re unfamiliar with the technique, consult our guide.

　　Perfect pumpkin pie filling starts with pure pumpkin purée. Use unsweetened canned pumpkin (Libby’s won our canned pumpkin taste test a few years back) or roast and purée fresh pumpkin. Avoid packaged pumpkin pie mix, which may have unwanted sweeteners and other flavorings. We also avoid store-bought pumpkin pie spice to better control the balance, but if that’s what you keep on hand, feel free to substitute about 2 tsp. of the mix for the spices below.

　　If you’re making the pie the night before Thanksgiving, you can leave it out on the counter. Any longer and you’ll want to stick it in the fridge (or you can freeze pumpkin pie for up to three months). As for leftovers, have them for breakfast the following morning, whipped cream optional.

　　

Ingredients

8 servings

　　1 disk Our Favorite Pie Crust

　　All-purpose flour, for surface

　　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

　　Pinch of ground cloves

　　Sweetened Whipped Cream, for serving

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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 →