Classic Pumpkin Pie

How to Cook Classic Pumpkin Pie

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rub the butter into the flour, sugar and salt until it holds pea-sized pieces, add the ice water, and bring together. Chill 1 hour.

   Mark done

2. Roll out and line a 23 cm pie dish, leaving an overhang. Crimp the edge and freeze for 30 minutes.

   Mark done Start 30 min timer

3. Line with foil and baking beans and bake at 200°C / 390°F for 20 minutes. Remove the beans and bake 12 minutes more until the base is dry and sandy.

   Mark done Start 20 min timer

4. Brush the hot shell with a little beaten egg and return to the oven for 2 minutes to seal it. Reduce the oven to 160°C / 320°F.

   Mark done Start 2 min timer

5. Meanwhile, cook the pumpkin purée with both sugars, all the spices and the salt in a wide pan over medium heat for 6 to 8 minutes, stirring, until it darkens, thickens and begins to sputter.

   Mark done Start 6 min timer

6. Take off the heat and whisk in the cream and milk, then cool for 5 minutes.

   Mark done Start 5 min timer

7. Whisk in the eggs, yolk and bourbon, then strain through a sieve for a perfectly smooth custard.

   Mark done

8. Pour into the warm shell and bake for 45 to 55 minutes, until the outer edge is set and the central 8 cm wobbles as one piece.

   Mark done Start 45 min timer

9. Cool on a rack for 2 hours, then refrigerate for at least 2 hours before serving with whipped cream.

   Mark done Start 2 hr timer

Related guides: Prep, cook and total time · Pan and tin size.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Things to Watch For

1. Do not overbake. A cracked pumpkin pie has gone past its setting point and turns grainy.
2. Pour the filling into a warm shell — cold filling in a cold shell takes far longer and soaks in.
3. Use pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.

If You're Missing Something

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

The Short Version

Tinned pumpkin carries a lot of water, and cooking it down with the spices before adding dairy both concentrates the flavour and blooms the fat-soluble spice compounds. A fully blind-baked, egg-sealed shell keeps the custard from soaking into the pastry during its long, slow bake.

To Go With It

Coffee, or a glass of bourbon · Serve with lightly whipped cream · The traditional close to Thanksgiving dinner

Keeping Classic Pumpkin Pie

Refrigerate 3 days. Freeze up to 1 month, though the crust softens slightly. Serve at cool room temperature.

Questions People Ask

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.