Pumpkin pie is the dessert that makes it feel like a holiday. This is the classic version: canned pumpkin, eggs, sugar, evaporated milk and warm spices, whisked together in one bowl and baked in a ready-made crust.
It’s one of the least expensive pies you can bake. The filling is a can of pumpkin, a can of evaporated milk and a few pantry staples, and a store-bought crust keeps both the cost and the effort low.
Pumpkin pie is better made a day ahead, which takes one job off the list on the big day.
Ingredients and Swaps
- Pumpkin: One 15-ounce can of pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Evaporated milk: One 12-ounce can. It gives the filling its creamy, custardy texture. This is not the same as sweetened condensed milk.
- Sugar: Granulated sugar, or half brown sugar for a deeper flavor.
- Spices: Cinnamon, ginger and a little nutmeg or cloves. Two teaspoons of pumpkin pie spice can replace all three.
- Pie crust: A 9-inch unbaked crust, refrigerated, frozen or homemade. Deep-dish holds all of the filling comfortably.
Tips for a Smooth Pie with No Cracks
- Bake on a sheet pan. It catches drips and makes the pie easier to move.
- Start hot, then lower the heat. Fifteen minutes at 425°F sets the crust. The rest of the baking at 350°F cooks the custard gently.
- Pull it while the center still jiggles. The pie is done when the edges are set and the center wobbles slightly, like gelatin. It finishes setting as it cools. Overbaking is what causes cracks.
- Protect the crust. If the edges brown too fast, cover them with strips of foil.
- Cool slowly. Let the pie cool on a rack for 2 hours before refrigerating.
Pumpkin Pie
Ingredients
Method
- Preheat the oven to 425°F. Place the pie crust on a rimmed sheet pan.
- In a large bowl, whisk together the pumpkin, sugar, eggs, cinnamon, ginger, nutmeg and salt until smooth. Gradually whisk in the evaporated milk.
- Pour the filling into the crust.
- Bake for 15 minutes. Reduce the oven to 350°F and bake for 40–50 minutes more, until the edges are set and the center jiggles only slightly.
- Cool on a rack for at least 2 hours. Serve with whipped cream, or cover and refrigerate.
Notes
- Use leftover crust to cut small leaf shapes. Bake them separately and set them on the finished pie.
- Two teaspoons of pumpkin pie spice can replace the cinnamon, ginger and nutmeg.
- Cover the crust edges with foil if they brown too quickly.
Make-Ahead and Storage
- Make ahead: Bake the pie 1–2 days ahead, cool completely, cover and refrigerate.
- Refrigerate: Pumpkin pie is a custard pie and should be kept in the fridge. It keeps for 3–4 days.
- Freeze: Wrap the whole pie or individual slices in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge.
- Serve: Chilled or at room temperature, with whipped cream.
Planning the rest of the meal? See Budget Thanksgiving with Aldi. For another fall dessert, try our small-batch Apple Crisp.
Pumpkin Pie Questions
How do I know when pumpkin pie is done?
The outer few inches look set and slightly puffed, and the center still jiggles a little when you nudge the pan. A knife inserted near the center should come out mostly clean.
Why did my pie crack?
It baked a little too long or cooled too fast. It will taste the same, and whipped cream covers everything.
Can I use fresh pumpkin?
Yes. Use 1¾ cups of thick, well-drained purée from a pie pumpkin. Canned pumpkin is more consistent and usually cheaper.
I have filling left over. What do I do with it?
A standard, shallow crust may not hold it all. Bake the extra in a greased ramekin alongside the pie for 20–25 minutes.
