American · Desserts

Pumpkin pie

Name: Pumpkin pie
Prep time: 35 min
Cook time: 55 min
Total time: 5 h 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 1/4 cups (150 grams) all-purpose flour; 1/2 teaspoon fine sea salt, divided; 1 tablespoon granulated sugar; 1/2 cup (113 grams) cold unsalted butter, cubed; 1/4 cup (60 grams) ice water, as needed; 1 can (15 ounces) pure pumpkin purée; 1/2 cup (100 grams) granulated sugar; 1/2 cup (107 grams) packed dark brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3 large eggs; 1 can (12 ounces) evaporated milk; 1 teaspoon vanilla extract

Smooth pumpkin custard with warm ginger and cinnamon in a flaky golden crust.

About 5 hr 30 minTotal

About 1 hr 30 minActive

$Cost

AdvancedDifficulty

Makes 8 slices

Equipment

Use a similar 9-inch metal pie plate and check dark-pan browning a little early.
Best everyday pie pan
USA Pan 9-Inch Pie Pan · 1100PE
View at Amazon
Another workable path: Use a similar 9-inch metal pie plate and check dark-pan browning a little early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe diameter and filling depth, then verified model 1100PE dimensions, material, coating care, stable product identity, and the exact Amazon destination. Kwilt has not baked with this pan.
USA Pan 9-Inch Pie Pan · 1100PE: Its exact nine-inch baking surface and 1.5-inch depth fit the catalog pies, while aluminized steel supports the crisp, evenly browned bottom crust those recipes require. Trade-off: The silicone nonstick coating calls for hand washing and nonmetal utensils; a dark, heavy pan may also brown crust faster than a disposable aluminum plate.
Another workable path: Use another sound 9-inch metal pie plate of similar depth and begin checking the exposed crust early if its finish is dark.
Sources
USA Pan 1100PE specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 slices

1 1/4 cups (150 grams) all-purpose flour
1/2 teaspoon fine sea salt, divided
1 tablespoon granulated sugar
1/2 cup (113 grams) cold unsalted butter, cubed
1/4 cup (60 grams) ice water, as needed
1 can (15 ounces) pure pumpkin purée
1/2 cup (100 grams) granulated sugar
1/2 cup (107 grams) packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Instructions

Whisk flour, 1/4 teaspoon salt, and 1 tablespoon sugar. Cut in cold butter to pea-size pieces, add ice water just until the dough holds, form a disk, and chill 1 hour. Roll to a 12-inch round, fit into a , crimp high, and chill 20 minutes.
Heat oven to 400°F with a foil-lined sheet pan inside. Whisk pumpkin, both filling sugars, cinnamon, ginger, nutmeg, cloves, and remaining 1/4 teaspoon salt until smooth. Whisk in eggs, then evaporated milk and vanilla without whipping in excess air.
Pour filling into the cold crust and set on the hot pan. Bake 15 minutes, reduce to 350°F, and bake 35 to 45 minutes more until the outer 2 inches are set and puffed slightly but the center moves as one gentle wobble, about 175°F.
Cool completely on a rack for at least 3 hours; the custard continues setting from the edges inward. Refrigerate within 2 hours after it reaches room temperature. Serve cool or chilled, and keep leftovers refrigerated up to 4 days.

United StatesAmerican baking and dessert traditions

From the table

About this recipe

Pumpkin pie is an American custard-pie tradition deeply connected with autumn and Thanksgiving, combining smooth pumpkin, warm spices, evaporated milk, and pastry in a reliable holiday centerpiece.

Pumpkin pie is an American custard-pie tradition closely tied to autumn and Thanksgiving. Canned pure pumpkin is a strength, not a shortcut to apologize for: its consistent moisture and concentrated flavor make a smoother filling than many watery fresh purées. Ginger and cinnamon lead the spice blend, while a center wobble protects the custard from the cracks and graininess of overbaking. This Kwilt version follows the reviewed household adaptation: Build on the 321-review wobble-and-spice method and the familiar Libby's architecture, using a hot sheet pan and temperature cue to improve crust and custard without turning a holiday staple into a novelty.

Sources

Dinner does not stop at the recipe