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How Long To Cook Pumpkin Pie

Pumpkin Pie (8 to 10 Servings)


  • 1 (9-inch) Homemade Pie Crust or deep-dish frozen pie crust shell (thawed and ready for use)
  • 1 (15-oz) can of pure pumpkin (about 13/4 cups)
  • 1 large egg
  • 3 large egg yolks
  • ½ cup of granulated sugar
  • ½ cup of light brown sugar, packed
  • 2 tablespoons of all-purpose flour
  • ½ teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • ½ teaspoon of ground nutmeg
  • ⅛ teaspoon of ground cloves
  • ⅛ teaspoon of ground black pepper
  • 11/4 cups of evaporated milk (you’ll need one 12-oz can but you won’t use up everything)


  1. Preheat the oven to 375°F and place the middle rack in the oven.
  2. If you’re going to make use of your own crust, using parchment paper, cover the cold crust. Fill the crust with dried beans or pie weights up to three-quarters filled, then bake for 20 minutes. Take away the parchment paper and beans/pie weights from the pie crust, then fold a couple layers of foil in half lengthwise to tent the sides (this will prevent the edges from getting too dark). Bake for 20 minutes more, or until the dough is dry and brown. If the bottom puffs up, use a flat spatula, such as a pancake turner, to gently press it down, being careful not to pierce it. Remove the foil but keep it; you might need it again.
  3. If you’re using a frozen crust, follow the instructions in the package for the blind-baking process.
  4. Reduce the oven temperature to 325°F after blind baking the crust.
  5. To make the pumpkin pie filling, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk in a large mixing bowl. Pour the contents into the pre-baked crust after whisking it until smooth.
  6. Bake for 50–60 minutes, or until the filling is barely set. It should seem dry around the sides, but the center should jiggle slightly if you nudge the pan. Keep an eye on the pie while it bakes; if the crust begins to brown too rapidly, tent the edges with foil strips once more.

Allow a few hours for the pie to cool down to room temperature on a rack (keep it on the baking sheet). Serve immediately after slicing or chill in the refrigerator until you’re ready to eat.

If you need more great ideas for pumpkin pie recipes, you can watch this video recipe.


The total cooking time for this recipe is 2 hours and 15 minutes, with a prep time of 30 minutes and a cooking time of 1 hour and 45 minutes, including the time taken to chill the dough and cool the pie after baking. We recommend that you recreate this recipe, you’ll absolutely love it.

  • Author: Bobby