One 15 oz can of pumpkin and one can of evaporated milk, so there's nothing left over. Blind baking the crust for a few minutes first is what stops the soggy bottom. Bake it the day before: pumpkin pie needs hours to set, and it slices cleanest cold.
Everything you need
- 1¼ cups (156 g) all-purpose flour (crust)
- ½ cup (113 g) cold butter, cubed (crust)
- 3 to 4 tbsp ice water (crust)
- ¼ tsp fine salt (crust)
- 1¾ cups (425 g) pumpkin puree (one 15 oz can)
- 1½ cups (378 g) evaporated milk (one 12 oz can)
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp fine salt (filling)
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Crust: rub the cold butter into the flour and salt until the biggest pieces are pea-sized. Sprinkle in the ice water a spoonful at a time and press together until it just holds. Flatten into a disc, wrap and chill for 30 minutes.
For this step
- 1¼ cups (156 g) all-purpose flour (crust)
- ½ cup (113 g) cold butter
- 3 to 4 tbsp ice water (crust)
- ¼ tsp fine salt (crust)
- ½ tsp fine salt (filling)
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Roll the dough out to about 30 cm (12 in) and line a 23 cm (9 in) pie dish. Crimp the edge and chill for another 15 minutes while the oven heats to 220°C / 425°F.
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Line the crust with baking paper, fill with baking beans or rice and bake for 12 minutes. Lift out the paper and beans and bake 5 minutes more, until the base looks dry.
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Filling: whisk the pumpkin, sugar, eggs, cinnamon, ginger, cloves and salt until smooth, then whisk in the evaporated milk.
For this step
- ¼ tsp fine salt (crust)
- 1¾ cups (425 g) pumpkin puree (one 15 oz can)
- 1½ cups (378 g) evaporated milk (one 12 oz can)
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp fine salt (filling)
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Pour into the warm crust. Bake at 220°C for 15 minutes, then turn the oven down to 175°C / 350°F and bake 40 to 50 minutes more, until the edges are set and the centre still wobbles slightly when nudged.
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Cool on a rack for 2 hours, then chill. It finishes setting as it cools, so don't cut it warm.
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Worth knowing
- Use pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Take it out while the centre still wobbles. An overbaked pumpkin pie cracks across the top as it cools.
- If the crust edge browns before the filling sets, cover it with a ring of foil.
Make it your own
- Swap half the granulated sugar for packed brown sugar (55 g) for a deeper, caramel note.
- Use 1½ cups (348 g) heavy cream instead of evaporated milk for a richer, softer filling.
Storing & freezing
Covered in the fridge for up to 4 days. Freezes well for a month: wrap the cold pie tightly and thaw overnight in the fridge.
Frequently asked
How many grams is a can of pumpkin puree?
A standard US 15 oz can holds 425 g, about 1¾ cups. A cup of pumpkin puree weighs about 245 g.
Why did my pumpkin pie crack?
It was baked too long. Pull it while the centre still has a slight wobble; it sets the rest of the way as it cools.
Can I use a store-bought crust?
Yes. Use a 9-inch unbaked crust and still blind bake it first, or the base will stay soft under the wet filling.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.