Pumpkin Pie

By The New York Times

Updated December 15, 2024

  • An overhead image of slices of pumpkin pie on plates.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Total Time
About 1 hour
Rating
4(3,629)
Comments
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Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.

Featured in: Pumpkin Pie From Scratch

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Ingredients

Yield:One 9-inch pie

  • 2 cups pumpkin purée (canned or fresh)

  • 3 eggs

  • 2 tablespoons granulated sugar

  • 2 tablespoons light or dark brown sugar

  • 2 tablespoons molasses

  • 1 ½ cups evaporated milk or heavy cream

  • ½ teaspoon ground cloves

  • 2 teaspoons cinnamon

  • 2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)

  • ½ teaspoon salt

  • 1 9-inch blind-baked pie crust, homemade or store-bought

Ingredient Substitution Guide

Preparation

  1. Step 1

    Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.

  2. Step 2

    Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.

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Ratings

4 out of 5
3,629 user ratings
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Comments

June

I have always used evaporated milk in my pumpkin pie and we love it. Any really good reason to switch to heavy cream?

Leslie Dumont

Marsha, Recipe does call for a blind baked homemade or store bought crust. Using fresh pumpkin for pie almost always results in a pale and disappointing pie. I always bake the crust until almost completely baked while I slowly cook custard on stove top. Be sure to protect the crimp throughout the baking. Add warm custard to warm shell and continue to cook until it doesn’t jiggle when you move the oven rack. In my humble opinion, Libby’s recipe is still the best. Proudtobeflaky.com

Dee

Similarly to other comments, I felt this pie lacked sweetness with only 4 tablespoons of sugar. I would add in a few more tablespoons of both brown and regular sugar. Also, I had to bake this for another 10 minutes for it to properly set.

Alina

Wonderfully silky smooth, and perfectly spiced. I opted for heavy cream, and increased sugar to 150 g total (1/2 brown 1/2 granulated) after reading other reviews that the pie was not sweet enough, and opted for ground ginger as that was what I had on hand. I have made this once with Spekuloos cookie crumb crust and once with chocolate pie dough and both complimented the pumpkin pie filling very nicely and were a nice twist on the classic dough.

Andy

I put in no sugar at all. The evaporated coconut milk I used has plenty. There's also some sweetness to the graham cracker store-bought crust for the 1st pie and the graham crackers I put in the home-made 2nd crust.

thepetey

Just made this tonight are mini tarts. I agree with some of the comments that it is on the savory side, but that is what my partner and I are loving about it. Will definitely be making again.

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Credits

The New York Times

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