Dessert · American

Classic Pumpkin Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 8, 2026

This is the pumpkin pie you want on the holiday table: a crisp buttery crust filled with smooth, gently spiced pumpkin custard. Making the puree from scratch takes a little extra time, but the flavor is worth it, and a light dusting of cinnamon sugar finishes it beautifully.

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Classic Pumpkin Pie

Why you'll love this

  • Homemade pumpkin puree tastes fresher than canned.
  • Warmly spiced but not overpowering.
  • A crisp crust that holds up under the custard.
  • A showstopper for any fall gathering.

EveryDayMeal recipe

Classic Pumpkin Pie

Prep
30m
Cook
90m
Total
120m
Serves
8
Level
Medium

Ingredients

  • about 1 1/2 lbs pumpkin, peeled and cubed
  • about 12 oz shortcrust pastry (or 1 refrigerated pie crust)
  • all-purpose flour, for dusting
  • 2/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, beaten
  • 2 tbsp butter, melted
  • 3/4 cup milk
  • 1 tbsp confectioners' sugar

Equipment

  • 9-inch loose-bottomed tart tin
  • Large saucepan
  • Fine mesh sieve
  • Rolling pin
  • Pie weights or dried beans
  • Mixing bowls

Instructions

  1. Put the cubed pumpkin in a large saucepan, cover with water, and bring to a boil. Cover and simmer for about 15 minutes, until a fork slides through easily. Drain well and let cool so the puree isn't watery.
  2. Heat the oven to 350F. Roll the pastry out on a lightly floured surface and line a 9-inch loose-bottomed tart tin, pressing it snugly into the corners. Chill for 15 minutes so the crust holds its shape while baking.
  3. Line the crust with parchment and fill with pie weights or dried beans, then bake for 15 minutes. Remove the weights and paper and bake 10 minutes more, until the base looks pale golden and dry. Set aside to cool slightly.
  4. Raise the oven to 425F. Push the cooled pumpkin through a sieve into a large bowl to get a smooth puree. In another bowl, stir together the granulated sugar, salt, nutmeg, and half the cinnamon.
  5. Whisk the beaten eggs, melted butter, and milk into the sugar mixture, then stir it into the pumpkin puree until fully combined and silky.
  6. Pour the filling into the crust and bake for 10 minutes, then reduce the oven to 350F. Continue baking 35 to 40 minutes, until the filling is set around the edges with just a slight jiggle in the center.
  7. Let the pie cool completely, then lift it from the tin. Stir the remaining cinnamon into the confectioners' sugar and dust over the top. Serve chilled.

Tips from the kitchen

  • Drain the pumpkin really well and even pat it dry, since extra water leads to a soupy filling that won't set.
  • Cover the crust edges with foil if they brown too fast during the long bake.
  • The center should still wobble slightly when you pull it out; it firms up as it cools.

Estimated nutrition per serving: 290 cal · 5g protein · 38g carbs · 13g fat

Make it your own

  • Swap in 1 1/2 cups canned pumpkin puree to save time.
  • Add 1/4 tsp ground ginger and a pinch of cloves for a fuller pumpkin spice flavor.
  • Serve with a big spoonful of lightly sweetened whipped cream.

Storing & make-ahead

Cover and refrigerate up to 3 days. Serve chilled or let it come closer to room temperature. You can bake it a day ahead, which actually helps the filling set nicely.

Good to know

Can I use canned pumpkin?
Yes. Use about 1 1/2 cups canned pumpkin puree (not pie filling) and skip the boiling and sieving steps.
Why did my filling crack?
Overbaking is usually the cause. Pull the pie when the center still jiggles slightly; it sets as it cools.
Do I have to blind bake the crust?
Yes, pre-baking keeps the bottom from turning soggy under the wet custard filling.
Can I freeze it?
Baked and cooled pumpkin pie freezes well for up to 1 month. Thaw overnight in the fridge before serving.

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