Thanksgiving · Thursday, November 26
Classic Spiced Pumpkin Pie
The cracked pumpkin pie is a Thanksgiving tradition nobody asked for. It happens when the custard overbakes, so the rule is simple: pull it while the center still wobbles like set gelatin. Brown sugar instead of white gives a deeper, almost molasses flavor that pairs beautifully with the spices.
- Prep
- 15 min
- Cook
- 1 hr
- Cool / chill
- 2 hr
- Total
- 3 hr 15 min
- Serves
- 8
- Level
- Easy
Ingredients
Method
- Heat the ovenHeat the oven to 425°F with a rack in the lower third. Fit the crust into a deep-dish pie plate, crimp the edges and chill while you make the filling.
- Make the fillingWhisk the pumpkin, brown sugar, spices and salt until smooth. Whisk in the eggs and yolk, then the evaporated milk.
- FillSet the pie plate on a rimmed baking sheet and pour in the filling.
- Bake hot, then gentleBake 15 minutes at 425°F, then lower the oven to 350°F and bake 40–50 minutes more, until the edges are set and the center 2 inches still wobble slightly. An instant-read thermometer in the center should read 175°F.
- Cool slowlyCool on a rack for at least 2 hours so the center finishes setting. Refrigerate once cool.
Kitchen notes
- Bake up to 2 days ahead; keep covered in the refrigerator.
- Leftover spices? Blend them now and label the jar for next year.
- Shield the crust with foil or a pie ring if it darkens before the filling is done.
More to cook this season
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