Perfect Pumpkin Pie

The Story

This pumpkin pie recipe is foolproof—it bakes up with a silky, well-spiced filling and a crisp crust every time.

Instructions

1. 1

   Preheat oven to 375°F. Set oven rack to middle position.

2. 2

   If using a store-bought frozen crust, follow package blind-baking instructions.

3. 3

   For a homemade crust, roll out dough and gently fit into a 9-inch deep-dish pie pan. Chill for at least 30 minutes.

4. 4

   Place chilled crust on a baking sheet. Line with parchment paper and fill about three-quarters full with dried beans or pie weights.

5. 5

   Bake for 20 minutes.

6. 6

   Remove from oven, lift out parchment and weights. Tent the edges with foil strips.

7. 7

   Return to oven and bake for another 15 to 20 minutes, until the bottom looks dry and lightly golden. If it puffs up, gently press down with a flat spatula.

8. 8

   Remove the foil. Reduce oven temperature to 325°F.

9. 9

   In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk.

10. 10

    Whisk until smooth.

11. 11

    Pour the filling into the pre-baked crust.

12. 12

    Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set (edges dry, center slightly jiggles). If crust browns too quickly, tent edges with foil strips.

13. 13

    Let the pie cool on a rack (leaving it on the baking sheet) to room temperature for a few hours.