Pumpkin Pie

Pumpkin Pie

Ingredient 9" Pie 23cm Pie
Pâte Sucrée or Pâte Brisée 1 pie shell 1 pie shell
canned or fresh pumpkin purée 15 oz. 425g
condensed milk 1 can (14 oz.) 1 can (396g)
eggs 2 2
ground cinnamon 1 tsp. 1 tsp.
ground ginger ½ tsp. ½ tsp.
ground nutmeg ½ tsp. ½ tsp.
ground cardamom ½ tsp. ½ tsp.
salt ½ tsp. ½ tsp.

This version of the holiday favorite relies on the quality of the pumpkin and a variety of spices to give it a smooth, buttery texture and complex flavor.

A pumpin pie with Halloween decorations


  1. Pre-bake one Pâte Sucrée or Pâte Brisée pie shell according to the instructions on those pages; cool.
  2. If you’re using fresh pumpkin, prepare pumpkin purée. Clean pumpkin and cut into 2-inch (5cm) chunks, then microwave, covered, until soft enough to easily poke through with a fork. Remove the skin from the chunks and purée in a food processor until smooth.


  1. Whisk together ingredients.
    Whisk together pumpkin purée, condensed milk, egg, all spices, and salt in a medium bowl until smooth. Transfer to the pie crust.
  2. Bake.
    Bake pie at 400°F (200°C) for 15 minutes, then reduce to 350°F (180°C) and continue to bake for another 35 to 40 minutes, until a toothpick inserted near the center comes out clean. Cool and serve with whipped cream.


  • If you’ve never made pumpkin purée from scratch before, it’s very easy, but don’t make the mistake of trying to do it with a Jack-o'-lantern pumpkin—while technically edible, they taste bad. Sugar pie pumpkins or a similar cooking variety are ideal, although you can substitute other varieties of winter squash in a pinch, for example butternut squash (which is in fact used to make some varieties of canned “pumpkin”) or kabocha (which is somewhat drier). The skin is edible; removing it results in smoother purée.