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Pumpkin Pie

Romulo Yanes

BY Mark Bittman

PUBLISHED November 8, 2024

I’ll never understand why most people only eat this pie once a year, especially since there are so many ways to vary it. (Note how I ordered the crust options in the ingredient list—a cookie crumb crust is my preference.) Substitute cooked, puréed, and strained winter squash, sweet potatoes, or white beans (yes) for the pumpkin if you like.

 

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Pumpkin Pie

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Makes 1 9-inch pie 1x

Time About 1 1/2 hours

Units Scale

Ingredients

  • 1 recipe Graham Cracker Crust
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 1/2 cups canned or well-drained cooked fresh pumpkin puree
  • 1 cup half-and-half, heavy cream, or whole milk

Instructions

  1. Bake the crumb crust as described in the recipe. Start filling while the crust is in the oven. Cool the crust slightly on a wire rack and turn the oven up to 375°F.
  2. Use an electric mixer or whisk to beat the eggs with the sugar, then add the cinnamon, ginger, nutmeg, allspice, and salt. Mix in the pumpkin, then the half-and-half.
  3. Put the pie plate with the crust on a baking sheet. Pour the filling into the crust all the way to the top. Bake for 45 to 55 minutes, until the filling is firm along the edges but still a bit wobbly at the center. Cool on a wire rack until it no longer jiggles. Slice into wedges and serve, or let cool, cover, and refrigerate for up to 2 days.

— Recipe from How To Cook Everything: Completely Revised Twentieth Anniversary Edition

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