Our pumpkin pie recipe lives up to the creamy, smooth, not-too-sweet, spiced version we know and love.
We can't turn down the convenience of using pumpkin pie spice, but if you prefer a house blend, go for it. Just make sure your spices are fresh. For an extra depth of malty flavor, add a tablespoon of molasses.
Pumpkin pie filling is a custard, meaning eggs are the reason it sets. Often, the eggs get overcooked as residual heat continues to cook the filling even after you've removed your pie from the oven, creating the infamous pumpkin pie crack. How to avoid this? Remove the pie from the oven when the outsides are slightly dried, then give it a nudge, making sure the center jiggles. As it cools, it will continue to set but won't overcook.
Classic Pumpkin PieRecipe from the Tasting Table Test Kitchen
Yield: One 9-inch pie
Prep Time: 10 minutes, plus cooling time
Cook Time: 45 minutes
Total Time: 55 minutes, plus cooling time