Classic Homemade Pumpkin Pie with Flaky Butter Crust

About this recipe

Daniel Brooks shares his classic homemade pumpkin pie recipe, featuring a flaky butter crust and a silky, spiced filling, perfect for Thanksgiving.

Ingredients

• 1 unbaked 9-inch butter pie crust
• 1 can (15 ounces) pumpkin puree
• 3/4 cup packed light brown sugar
• 2 large eggs plus 1 egg yolk
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the lower third.
2. Fit the crust into a 9-inch pie dish, crimp the edges and chill 15 minutes.
3. Line with parchment and pie weights and bake 15 minutes, then remove the weights and bake 5 minutes more.
4. Lower the oven to 350°F (175°C).
5. Whisk the pumpkin, brown sugar, eggs, yolk, cream, milk, spices, salt and vanilla until smooth.
6. Pour the filling into the warm crust.
7. Bake 45 to 50 minutes until the edges are set and the center still jiggles slightly.
8. Cool on a rack for at least 2 hours before slicing.

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