Pumpkin Pie
A spiced pumpkin custard in a flaky crust, served by the slice.
- Prep20 min
- Cook55 min
- Total75 min
- Serves8
- LevelMedium
- Calories340
About this recipe
Pumpkin pie is a custard. It is done when the center still wobbles slightly, because it keeps cooking as it cools.
A deep golden crust and a smooth top are what you want. Cracks mean it baked too long or cooled too fast.
Why this recipe works
- A par-baked crust stays crisp under a wet filling.
- The wobble test prevents a dry pie.
- Cooling slowly keeps the top smooth.
Variations
- Add a spoon of maple syrup in place of part of the sugar.
- Top a slice with lightly sweetened cream.
How to serve
One wedge on a small plate. The whole pie can sit behind it.
Storage and reheating
Store baked desserts covered at room temperature for 1 day, then in the fridge for up to 4 days. Frozen desserts keep in an airtight container in the freezer for up to 2 weeks. Let cold desserts sit 10–15 minutes before serving for the best flavor.
Questions
How long does Pumpkin Pie take?
About 75 minutes in total: 20 minutes of prep and 55 minutes of cooking. It serves 8.
Is this recipe hard to make?
We rate it medium. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I freeze it?
Most baked desserts freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge.
