Easy Pumpkin Pie Recipe: cooking, recipes, bon apetit — A No‑Fuss Thanksgiving Pie

This easy pumpkin pie brings the best of fall to the table: a silky pumpkin custard, warming spices, and a crisp butter crust. Whether using a store bought crust or a flaky homemade dough, this cooking, recipes, bon apetit guide walks through every step so the pie comes out perfectly set, not cracked, with a bottom that is never soggy.

Key takeaways

• Choose store bought crust for speed or a homemade butter crust for extra flakiness.
• Par bake the shell at 425 with weights to ensure a crisp bottom.
• Whisk the filling gently by hand; do not use a blender or food processor.
• Bake at 400 then reduce to 350; the center should jiggle slightly when done.

Why this pumpkin pie works

Pumpkin itself is subtle. The satisfying flavor of a classic pumpkin pie comes from the combination of brown sugar, warming spices, and a well seasoned crust. Salt is essential — without it the pie tastes flat — and gentle mixing keeps the custard silky. This cooking, recipes, bon apetit approach focuses on texture and flavor balance so each bite is creamy and full of fall spice.

Ingredients

Yields one 9 inch pie

• 1 nine inch pie crust (store bought or homemade)
• 3/4 cup light brown sugar (about 165 grams)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves (a pinch)
• 1/4 teaspoon ground nutmeg (freshly grated if possible)
• 1/2 teaspoon salt
• 15 ounce can pumpkin puree
• 12 ounce can evaporated milk (or substitute half and half)
• 3 large eggs
• 1 egg for optional egg wash (for a golden rim)

Step by step

1. Prepare the crust. If using homemade dough, roll a chilled disc to about a 13 to 14 inch circle to fit a nine inch dish. Keep the dough moving while rolling and flour the surface and rolling pin to prevent sticking. If the dough cracks, let it rest at room temperature a few minutes before continuing.
2. Fit and crimp. Scooch the dough into the pan from the edge rather than pressing it down to avoid shrinkage. Fold and crimp the edge using the thumb and index finger for a classic finish. Optionally add pastry leaf cutouts and glue them with an egg wash for a decorative wreath.
3. Chill, then par bake (optional but recommended). Chill the assembled crust for 20 minutes. Preheat oven to 425. Line the shell with parchment and heavy foil pressed to the edges, then fill with pie weights or dried beans. Bake for 15 minutes to set the crust and help prevent a soggy bottom.
4. Mix the filling. Lower the oven to 400. In a large bowl whisk together the brown sugar, cinnamon, ginger, cloves, nutmeg and salt until combined. Add the pumpkin puree, evaporated milk, and eggs (crack eggs into a small bowl first to ensure no shells). Whisk gently until smooth. Do not use a blender or food processor; excess air will cause cracks and a dry texture.
5. Finish and bake. Remove the weights and parchment from the par baked shell. Lightly brush the rim with beaten egg if desired. Pour the filling into the shell and place the pie on a rimmed baking sheet for easier handling. Bake at 400 for 15 minutes, then reduce oven temperature to 350 and continue baking until the edge is set and the center still jiggles slightly, about 40 minutes more but watch closely. If the crust darkens too quickly after lowering heat, tent it with foil.
6. Cool and serve. Let the pie cool completely at room temperature; residual heat will finish setting the center. Top with a generous dollop of whipped cream and a sprinkle of cinnamon before serving.

Helpful tips and common pitfalls

• Salt is not optional. Half a teaspoon is included to lift flavors; pies without salt taste flat.
• Choose the right pumpkin puree. Canned pumpkin puree has consistent moisture. If using homemade puree from sugar pumpkins, it can be drier or wetter. Adjust by adding a splash more evaporated milk or half and half as needed.
• No blender for the filling. Whisking by hand prevents air bubbles that cause cracks and a dry, curdled texture.
• Crimping technique. Scooching the dough into the pan instead of pressing helps avoid shrinkage during baking.
• Make ahead friendly. The assembled crust can be refrigerated for two days or frozen for two months. Cooked pies keep refrigerated for up to two days or frozen for up to one month; thaw overnight before serving.

Serving ideas and final notes

The pie pairs beautifully with lightly sweetened whipped cream, a dusting of cinnamon, or a scoop of vanilla ice cream. For a subtle flavor lift add a teaspoon of vanilla to the filling or brown butter to the crust (cold first). This cooking, recipes, bon apetit recipe delivers creamy texture, warm spice notes, and a crisp bottom so every slice is celebratory.

This article was created from the video Easy Pumpkin Pie Recipe with the help of AI.

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