Pumpkin Pie

By The New York Times

Updated Dec. 16, 2024

Pumpkin Pie
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 1 hour
Rating
4(3,420)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:One 9-inch pie
  • 2cups pumpkin purée (canned or fresh)
  • 3eggs
  • 2tablespoons granulated sugar
  • 2tablespoons light or dark brown sugar
  • 2tablespoons molasses
  • 1½cups evaporated milk or heavy cream
  • ½teaspoon ground cloves
  • 2teaspoons cinnamon
  • 2tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)
  • ½teaspoon salt
  • 19-inch blind-baked pie crust, homemade or store-bought
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

218 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 5 grams protein; 273 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
3,420 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Amanda

It's not sweet enough. I wish i had checked the comments before i made it.

M Madrid

This was enough for two pies for me! It was delicious. I thought it wasn’t enough sugar when I made it, but I am not missing it at all. I did use Trader Joe’s non dairy heavy cream which has a little sweetness from the coconut milk.

Sarah

Waaaay too much clove!!! Even half was too much

Private comments are only visible to you.

Credits

The New York Times

Recipe Tags

or to save this recipe.