Traditional Pumpkin Pie

Ingredients

• 1 (23 cm)gluten-free prepared pie crust
• 1 can (425 g)pumpkin purée (not pumpkin pie filling)
• 2 large, at room temperatureeggs
• 100 g (½ cup)granulated sugar
• 55 g (¼ cup), packedlight brown sugar
• 5 ml (1 teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)ground ginger
• 0.6 ml (⅛ teaspoon)ground cloves
• 1.25 ml (¼ teaspoon)ground nutmeg
• 2.5 ml (½ teaspoon)kosher salt or fine sea salt
• 340 g (12 ounces)evaporated milk
• To tastehomemade whipped cream, for serving

Instructions

1. 1

   Prepare the crust

   Heat the oven to 220°C (425°F). Roll out the prepared pie crust and fit it into a 23 cm (9-inch) pie plate. Refrigerate it while you make the filling.

2. 2

   Mix the filling

   In a medium bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Whisk in the evaporated milk until combined.

3. 3

   Start baking

   Pour the filling into the chilled crust and bake on the centre rack for 15 minutes.

4. 4

   Finish baking

   After 15 minutes, lower the oven temperature to 180°C (350°F) and bake for 30–50 minutes. It is ready when the edges are set and the middle 5 cm (2 inches) remains slightly wobbly.

5. 5

   Cool and serve

   Set the pie on a wire rack to cool for 2 hours. Serve it then, or refrigerate it until needed, with homemade whipped cream.

What is traditional pumpkin pie?

Pumpkin pie is a classic American dessert, especially associated with autumn and holiday meals. Its custard-like filling is flavoured with warm spices and baked in a pastry shell.

This version uses canned pumpkin purée and evaporated milk for a straightforward filling, while a gluten-free crust makes the familiar pie suitable for a gluten-free bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 6g protein, 40g carbs, 11g fat.

The crust and sugars provide much of each slice’s carbohydrate, while the evaporated milk, eggs and crust contribute fat; eggs and milk also provide protein. Serve a slice with whipped cream if desired, and balance the plate with a lighter meal beforehand rather than adding another rich dessert.

Choose the right pumpkin

Pumpkin purée: Use plain purée, not pumpkin pie filling, which is already sweetened and spiced. The recipe depends on adding its own sugar and measured spices.

Build the spiced custard

Eggs and milk: Room-temperature eggs whisk more readily into the pumpkin mixture. Add the evaporated milk after the sugars, spices and salt are mixed in, and whisk until the filling looks even.

Spice balance: Cinnamon leads, with smaller amounts of ginger, cloves and nutmeg adding warmth. Measure the cloves carefully so their strong flavour does not dominate.

Keep the crust cold

Chilled pastry: Put the shaped crust in the fridge while preparing the filling, then fill it straight from the refrigerator. This follows the recipe’s method and gives you time to mix without leaving the crust out.

Look for a gentle wobble

Doneness: The edges should look set while the central 5 cm (2 inches) still wobbles slightly. The recipe gives a 30–50 minute range at 180°C (350°F), so use the visual cue as well as the timing.

Allow time to cool

Cooling: Leave the pie on a wire rack for 2 hours before serving or chilling. This gives the filling time to settle after baking.

Serving: Homemade whipped cream is the suggested accompaniment. The pie can be served after cooling or refrigerated until it is time to serve.

Plan the bake

Two temperatures: The pie starts at 220°C (425°F) for 15 minutes, then continues at 180°C (350°F). Remember to lower the oven setting after the initial bake.

Total time: Set aside time for the 2-hour cooling period as well as baking and preparation, particularly if you plan to serve the pie at a specific time.

Recipe notes & tips

• Use pumpkin purée rather than sweetened pumpkin pie filling.
• Bring the eggs to room temperature before mixing the filling.
• Chill the shaped crust while you prepare the filling.
• Whisk in the evaporated milk until the mixture is evenly combined.
• Check for set edges and a slightly wobbly centre rather than relying only on the timer.
• Allow the full 2 hours of cooling before serving.

Variations

• Change the crust: Use another prepared pie crust if gluten-free pastry is not needed.
• Adjust the spice: Add a little more cinnamon for a more pronounced cinnamon flavour.
• Serve plain: Leave off the whipped cream for a simpler slice.
• Chill ahead: Refrigerate the cooled pie until you are ready to serve it.
• Make individual portions: Bake the filling in smaller pastry shells, checking them for doneness earlier.

Common mistakes to avoid

• Using pie filling: Choose plain pumpkin purée so the added sugar and spices stay balanced.
• Skipping the chill: Refrigerate the shaped crust while mixing the filling, as directed.
• Overmixing by guesswork: Whisk only until the evaporated milk is incorporated and the mixture looks even.
• Baking until the centre is firm: Take the pie out when the edges are set and the middle still has a slight wobble.
• Cutting too soon: Cool the pie on a wire rack for 2 hours before serving.

How to store

Once cooled, cover and refrigerate the pie until serving; keep leftovers refrigerated and use within 3–4 days. Serve chilled or let a slice sit briefly at room temperature; the recipe does not call for reheating.

Frequently asked questions