Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Pie Be the first to rate & review! Our classic recipe makes the dessert every Thanksgiving table needs. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 18, 2023 Rate PRINT Share Yield: 1 9-inch pie Make this pumpkin pie recipe for Thanksgiving and when you want a classic fall dessert. The filling can be made with canned pumpkin puree or homemade pumpkin puree, and it also includes eggs, brown sugar, evaporated milk, and warm spices like cinnamon, cloves, and ginger. We use Martha Stewart’s favorite pie pastry for an all-butter crust, pâte brisée—it contrasts perfectly with the sweet, custardy pumpkin filling. Our straightforward from-scratch recipe is sure to become your go-to, a family tradition you bake every year. Serve it with whipped cream on top or on the side. 28 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake Key Ingredients Pumpkin Puree Our versatile pumpkin pie recipe can be made with canned pumpkin puree or with homemade pumpkin puree, so you can make this pie recipe your go-to. Note that we have not tested the recipe with canned pumpkin pie filling, which contains added sugar and spices—we like to add our own sweetener and spices. Evaporated Milk Evaporated milk is a shelf-stable canned milk made from regular dairy milk. The milk is simmered long and slow to evaporate about 60 percent of its water content. Evaporated milk is also homogenized and sterilized. Do not substitute condensed milk or regular dairy milk. Light Brown Sugar Most pumpkin pie recipes use light brown sugar rather than granulated white sugar. Light brown sugar has more of a caramel flavor and a moist consistency, both of which benefit the filling of the pumpkin pie. Do not substitute dark brown sugar for light brown sugar as this recipe has not been tested with dark brown sugar. Spices Some recipes call for pumpkin pie spice as an easy way to add spice to pumpkin pie, but we prefer to use individual spices. In this recipe, we use ground cinnamon, ground cloves, and ground ginger. How to Tell When Pumpkin Pie Is Done Pumpkin pie should be baked just until the filling is set. Check the pie at the end of the suggested baking time in one of these three ways: Look at the pie: The edges of the filling will be slightly domed while the middle may be a bit sunken.Does the filling have some give when you move it, does it jiggle? If so it is done. If it is wobbly, it needs to bake a few minutes more.Insert a cake tester or knife about an inch from the center. It should come out clean if the pie is done. 42 Thanksgiving Pies and Tarts Sure to Satisfy Every Sweet Tooth Ingredients 1 cup packed light-brown sugar 1 tablespoon cornstarch ½ teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon ⅛ teaspoon ground cloves 1 1/2 cups fresh Pumpkin Puree, or canned 3 large eggs, lightly beaten, plus 1 egg for glaze 1 ½ cups evaporated milk Pate Brisee (Pie Dough) 1 tablespoon heavy cream Directions Preheat oven and combine filling: Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside. Roll out pastry: Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit into pie plate: Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Pour filling into pie shell: Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet. Bake; reduce temperature and continue baking: Bake for 10 minutes. Reduce heat to 350°F and continue baking for 30 minutes more. Cool on a wire rack. Frequently Asked Questions Is canned pumpkin better than fresh for pie? Both canned pumpkin puree and homemade pumpkin puree have their fans. Canned pumpkin puree is generally considered easier to use because it is more consistent; different types of pumpkin make different purees and some are wetter than others, also their flavor varies. Which is better in pumpkin pie, evaporated milk or condensed milk? Our pumpkin pie recipes use evaporated milk which should not be confused with condensed milk. Condensed milk has added sugar and a much thicker texture than evaporated milk so the two ingredients cannot be substituted. What happens if you add an extra egg to pumpkin pie? We recommend you follow the recipe as written when making pumpkin pie or any baked good. Adding more egg while not changing the other ingredients in the filling will upset the balance; more egg will make the filling lighter and it may puff up then deflate and crack. 7 Common Mistakes to Avoid When Baking Pumpkin Pie 6 More Pumpkin Pie Recipes to Try: Deep-Dish Pumpkin-Meringue Pie Pumpkin Tart with Press-In Shortbread Tart Shell Five-Spice Pumpkin Pie with Phyllo Crust Gluten-Free Spiced Pumpkin Pie Pumpkin-Cheesecake Pie with Gingersnap Crust Pumpkin Pie with Graham Crust and Candied Pepitas Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.