Classic Homemade Pumpkin Pie

A classic American pumpkin pie with a smooth, silky custard filling, warm autumn spices, and a buttery, flaky homemade crust. Baked in a 10.25-inch cast iron skillet, this pie combines the comforting flavors of pumpkin, cinnamon, ginger, nutmeg, and cloves in a beautifully balanced dessert.

The cast iron skillet provides excellent heat retention and helps produce a golden, crisp crust while the pumpkin filling gently sets into a creamy, delicate custard. It is a wonderful dessert for Thanksgiving, autumn gatherings, holiday celebrations, or simply enjoying a taste of traditional American baking.

This recipe uses a homemade pastry crust and a generously sized pumpkin filling, adjusted to fit a 10.25-inch cast iron skillet.

Equipment

• 10.25" (26 cm) Cast Iron Skillet
• Enameled Cast Iron Roasting Pan

Ingredients

For the Pie Crust

• 1 batch Classic Homemade Pie Crust, prepared and chilled

For the Pumpkin Filling

• 215 g light brown sugar, packed

• ⅔ teaspoon ground cinnamon

• ⅔ teaspoon ground ginger

• ⅓ teaspoon ground nutmeg

• Scant ¼ teaspoon ground cloves

• ⅔ teaspoon salt

• 550 g pumpkin purée (unsweetened, not pumpkin pie filling)

• 460 ml evaporated milk

• 4 large eggs, at room temperature

Evaporated Milk Alternative: If evaporated milk is unavailable, you can substitute approximately 410 ml heavy cream (36–40%). This produces a slightly richer and softer custard. Avoid using regular milk, as it contains too much water and may result in a filling that does not set properly.

Instructions

1. Prepare the Pie Crust

1. Prepare the pie dough according to the Classic Homemade Pie Crust recipe.

2. Roll the chilled dough into a circle approximately 35–38 cm (14–15 inches) in diameter.

3. Carefully transfer the dough to a 10.25-inch cast iron skillet. Gently press it against the bottom and sides without stretching it.

4. Trim any excess dough and shape the edges as desired.

5. Refrigerate the prepared crust for 20–30 minutes while preparing the filling.

2. Prepare the Pumpkin Filling

1. Preheat the oven to 200°C (400°F). Position an oven rack in the lower third of the oven.

2. In a large mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

3. Add the pumpkin purée and evaporated milk. Mix until smooth.

4. Add the room-temperature eggs and whisk gently until everything is thoroughly combined. Avoid overmixing, as incorporating too much air can cause the filling to puff excessively during baking and crack as it cools.

3. Assemble and Bake

1. Pour the pumpkin filling into the prepared pie crust, spreading it evenly.

2. If desired, lightly brush the exposed edges of the crust with beaten egg for a golden finish.

3. Bake at 200°C (400°F) for 15 minutes.

4. Reduce the oven temperature to 175°C (350°F) without opening the oven door.

5. Continue baking for approximately 40–50 minutes, or until the edges of the filling are set and slightly puffed while the center still has a gentle wobble when the skillet is carefully shaken.

6. Remove from the oven and place the skillet on a wire rack to cool completely.

4. Cool and Serve

Allow the pie to cool completely at room temperature, approximately 2–3 hours. The filling will continue to set as it cools.

For the best texture, refrigerate for at least another 2–3 hours before serving. Pumpkin pie is traditionally enjoyed chilled or slightly cool, often topped with a generous dollop of freshly whipped cream.

Tips for the Best Pumpkin Pie

• Use pure pumpkin purée: Make sure to use unsweetened pumpkin purée rather than canned pumpkin pie filling, which already contains sugar and spices.

• Room-temperature eggs: These incorporate more evenly into the filling and help create a smooth custard.

• Avoid overmixing: Whisk just until combined. Too much air can cause the filling to puff up and crack during cooling.

• Watch the center: The pie is ready when the edges are set but the center still has a slight wobble. It will firm up as it cools. Avoid waiting until the center is completely firm in the oven.

• Protect the crust: If the edges begin browning too quickly, cover them loosely with aluminum foil or a pie crust shield.

• Allow sufficient cooling: Cooling and chilling are essential for achieving clean slices and the characteristic creamy pumpkin pie texture.

Storage

Because pumpkin pie contains eggs and dairy, it should be refrigerated after cooling.

• Refrigerator: Cover and store for up to 4 days.

• Freezer: Wrap individual slices or the whole cooled pie securely and freeze for up to 1 month. Thaw overnight in the refrigerator.

Serving Suggestions

Serve chilled with freshly whipped cream, a light dusting of cinnamon, or a sprinkle of freshly grated nutmeg. For an extra touch, add a drizzle of maple syrup or a little caramel sauce.

A warm cup of coffee or spiced tea makes a wonderful accompaniment to this classic American dessert.