Few desserts say fall quite like a homemade pumpkin pie. With its flaky crust, creamy filling and warm mixture of cinnamon, ginger and nutmeg, it’s the kind of dessert that makes the entire house smell wonderful.

Pumpkin pie may look impressive, but it’s surprisingly simple to prepare. This recipe uses canned pure pumpkin, which creates a smooth and consistent filling without the extra work of cooking and puréeing a fresh pumpkin.

Serve it with whipped cream, vanilla ice cream or simply enjoy it on its own.

Classic Pumpkin Pie

Makes: One 9-inch pie
Serves: 8
Preparation time: 15 minutes
Baking time: Approximately 55 minutes
Cooling time: At least 2 hours

Ingredients

• 1 unbaked 9-inch pie shell, homemade or store-bought
• 1 can (398 mL or approximately 425 g) pure pumpkin purée
• ¾ cup packed brown sugar
• 2 large eggs
• 1 large egg yolk
• 1½ cups evaporated milk
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• Whipped cream for serving, if desired

Important: Be sure to use pure pumpkin purée—not prepared pumpkin-pie filling, which already contains sugar and spices.

Directions

1. Prepare the Oven and Crust

Preheat the oven to 425°F (220°C).

Place the unbaked pie shell on a baking sheet. This makes the pie easier to move and catches any filling that may spill.

If desired, decorate the edge of the crust by gently pressing it with your fingers or the tines of a fork.

2. Make the Filling

In a large mixing bowl, whisk together the pumpkin purée, brown sugar, eggs and egg yolk until smooth.

Add the evaporated milk, cinnamon, ginger, nutmeg, cloves, salt and vanilla. Whisk gently until everything is completely combined.

Try not to beat too much air into the mixture, as excess bubbles can affect the smooth appearance of the finished pie.

3. Fill the Pie Shell

Carefully pour the pumpkin mixture into the unbaked pie shell.

The filling will be quite liquid, so transfer the baking sheet to the oven slowly.

4. Bake the Pie

Bake at 425°F (220°C) for 15 minutes.

Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for approximately 35 to 45 minutes.

The pie is ready when the outer edges are set but the centre still has a slight wobble. A knife inserted near the centre should come out mostly clean.

If the crust begins browning too quickly, loosely cover the edges with strips of aluminum foil.

5. Cool Completely

Place the pie on a wire rack and allow it to cool for at least two hours. The filling will continue to set as it cools.

For the cleanest slices, refrigerate the cooled pie before serving.

Tips for the Perfect Pumpkin Pie

Don’t Overbake It

The centre should still move slightly when you remove the pie from the oven. Baking until the middle is completely firm can result in cracks and a dry filling.

Use Fresh Spices

Ground spices lose some of their flavour over time. If the jars in your cupboard have been there for several years, fall is an excellent excuse to replace them.

Let It Cool Before Cutting

Cutting into a warm pumpkin pie may cause the filling to collapse. Allowing it to cool completely gives it time to firm up and creates neater slices.

Make It Ahead

Pumpkin pie is an excellent make-ahead dessert. Prepare it the day before, allow it to cool and store it covered in the refrigerator.

A Slice of Fall

Whether it’s served after Thanksgiving dinner, shared during a cozy weekend or enjoyed with an afternoon cup of coffee, pumpkin pie is one of those simple traditions that makes fall feel special.

Add a generous swirl of whipped cream, sprinkle a little cinnamon on top and enjoy a delicious slice of the season.

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