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(3,614)
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
  • 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.

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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
3,614 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.

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.

Tasty and bright!

I loved this, it will be my go-to pumpkin pie recipe. Lots of fresh ginger + molasses = perfection. If you want more sugar, increase the helping of vanilla ice cream on the side!

Yum yum

Delicious! Used fresh grated ginger and frozen pumpkin from the summer. Needs 1-2 more tablespoons sugar and maybe 1/2 the molasses. Will make again!

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Credits

The New York Times

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