Corinne in Season

Classic Pumpkin Pie

Yield: One 9-inch pie

A rich, silky pumpkin pie with warm fall spices and a buttery, flaky homemade crust. It’s everything you want in a classic pumpkin pie, with a perfectly creamy filling that makes it worth making from scratch.

Ingredients

• For the pumpkin filling
• 1 (15 oz) can pumpkin purée
• 3 egg yolks
• 1 large egg
• 1 (14 oz) can sweetened condensed milk
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp fine salt
• ¼ tsp ground nutmeg
• ⅛ tsp Chinese five-spice powder
• For the crust
• 1 unbaked 9-inch pie crust (homemade all-butter crust or store-bought)
• For serving (optional)
• Whipped cream
• Ground cinnamon, for sprinkling

Instructions

1. Preheat your oven to 425°F.

2. In a large bowl, whisk together the pumpkin purée, egg yolks, and whole egg until smooth.

   1 (15 oz) can pumpkin purée · 3 egg yolks · 1 large egg

3. Add the sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese five-spice powder. Whisk until everything is well combined and silky.

   1 (14 oz) can sweetened condensed milk · 1 tsp ground cinnamon · ½ tsp ground ginger · ½ tsp fine salt · ¼ tsp ground nutmeg · ⅛ tsp Chinese five-spice powder

4. Roll out your chilled pie dough and gently fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

   1 unbaked 9-inch pie crust (homemade all-butter crust or store-bought)

5. Pour the pumpkin filling into the unbaked crust. Gently tap the pie dish against the counter to release any air bubbles.

6. Bake at 425°F for 15 minutes.

7. Without removing the pie from the oven, reduce the temperature to 350°F and continue baking for another 30–40 minutes, until the filling is set around the edges with just a slight wobble in the center.

8. Remove from the oven and let cool completely before slicing. Refrigerate until ready to serve.

9. Serve with a generous dollop of whipped cream and a sprinkle of cinnamon, if you’d like!

   Whipped cream · Ground cinnamon, for sprinkling

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