Classic Pumpkin Pie
A smooth, spiced pumpkin custard in a crisp, blind-baked crust — the centerpiece of the Thanksgiving dessert table.
You'll need: 9-inch pie plate, pie weights or dried beans
A little history
Pumpkin pie has been associated with American harvest celebrations for centuries and became firmly linked to Thanksgiving once the holiday was established nationally in the 1860s. Early versions were often sweetened with molasses and spiced generously.
How we've written it for today
Partly baking the crust first (called blind baking) prevents a soggy bottom. We use canned pumpkin purée for consistent results and add a touch of molasses as a nod to older recipes.
Directions
- Heat the oven to 400°F. Fit the crust into the pie plate and crimp the edges. Chill for 15 minutes.
- Line the crust with parchment, fill with pie weights or dried beans and bake for 15 minutes. Remove the parchment and weights and bake 5–7 minutes more until the bottom looks dry. Lower the oven to 350°F.
- Whisk the pumpkin, brown sugar, molasses, spices and salt until smooth. Whisk in the eggs one at a time, then the evaporated milk and vanilla.
- Pour the filling into the warm crust. Bake for 45–55 minutes, until the edges are set and the center jiggles slightly like gelatin when gently shaken.
- Cool completely on a rack for at least 2 hours, then refrigerate.
Tips from the recipe card
- Overbaking causes cracks. Take the pie out while the center still wobbles; it firms up as it cools.
- Make it a day ahead — the flavor deepens and the slices are cleaner.
Serving & keeping
- Top with lightly sweetened whipped cream.
- Store covered in the refrigerator for up to 3 days.
Found a recipe like this in an old family notebook? Our guide to reading old recipes can help you make sense of it.
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