Thanksgiving morning has enough going on: the turkey, the oven schedule, the stuffing, the gravy. Pumpkin pie is the one thing that’s actually better if you get it out of the way early. It’s a custard pie, so it needs time to cool and set before it’ll slice cleanly. Bake it a day or two ahead, cool it on a rack, and keep it in the fridge. On Thursday all you have to do is whip the cream.
Serves 8 · Blind-bake about 25 min · Bake 55–65 min · Cool about 2 hours · Make ahead 1–2 days
Ingredients
- 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin purée (plain pumpkin, not pumpkin pie filling)
- ¾ cup sugar (for example ½ cup packed light brown sugar plus ¼ cup granulated)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves (about ⅛ teaspoon)
- ½ teaspoon salt
- 3 large eggs
- 1 can (12 oz) evaporated milk (or 1½ cups of a heavy cream and whole milk mix)
- Whipped cream, for serving
Instructions
- Blind-bake the crust. Heat the oven to 425°F. Fit the crust into a 9-inch deep-dish pie plate and crimp the edge. Chill it for 15 minutes, then line it with parchment or foil and fill it with pie weights or dried beans. Bake until the edges look set and dry, about 15 to 20 minutes. Lift out the weights and parchment and bake 5 minutes more, until the bottom looks dry. Leave the oven at 425°F.
- Whisk the filling. In a large bowl, whisk the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt until smooth. Whisk in the eggs, then the evaporated milk, until fully combined.
- Fill the crust. Set the pie plate on a rimmed baking sheet (it’s easier to move and catches drips) and pour in the filling.
- Bake hot, then lower. Bake at 425°F for 15 minutes. Lower the oven to 350°F and keep baking until the edges are set and the center still jiggles slightly when you nudge the pan, about 40 to 50 minutes more. If the crust edge browns too fast, cover it with a pie shield or strips of foil.
- Cool slowly. Set the pie on a wire rack and let it cool at room temperature until it’s no longer warm, about 2 hours. The center finishes setting as it cools.
- Cover and refrigerate. Once it has cooled, cover it loosely and refrigerate it. Don’t leave it out longer than 2 hours.
Make-ahead timeline
- Tuesday or Wednesday: Blind-bake the crust, bake the pie, and cool it on a rack for about 2 hours. Cover and refrigerate.
- Thanksgiving Day: Take it out of the fridge about 30 minutes before dessert if you like it less cold, or serve it chilled. Whip the cream right before serving.
- Leftovers: Keep the pie covered in the refrigerator and eat it within 3 to 4 days of baking.
A pie baked on Tuesday is still inside that 3 to 4 day window for Thanksgiving leftovers, but Wednesday gives you more room.
Tips for a smooth top and a crisp bottom
- Blind-bake to avoid a soggy bottom. A wet custard poured into raw dough can leave the bottom pale and soft. Baking the crust first with weights helps it hold its shape and stay crisp.
- Pull it while the center still jiggles. The edges should look set and the center should wobble a little, like gelatin, not slosh. It keeps cooking and setting as it cools. A knife inserted halfway between the edge and the center should come out mostly clean.
- Don’t overbake. An overbaked custard pulls tight and cracks. Taking it out on time is the best way to avoid a cracked top.
- Cool it slowly, at room temperature. Let it cool on a rack for about 2 hours before it goes into the fridge. Putting a hot pie straight into the cold can cause condensation and cracks, and leaving it out much longer isn’t safe for an egg custard.
- Whip the cream on the day. Whipped cream is best fresh. Whip it shortly before serving, or keep it covered in the fridge for a few hours.
Why make it ahead?
Pumpkin pie filling is an egg custard. It needs time to cool and firm up, and a pie that’s still warm slices messily. A night in the fridge gives you a fully set filling and clean slices. It also gives you back an oven on Thanksgiving, when the turkey and casseroles need it.
Food safety notes
Because pumpkin pie is made with eggs and milk, it belongs in the refrigerator. Don’t leave it out on the counter overnight. Cool it for about 2 hours, then cover and refrigerate it. When you’re serving, don’t leave it at room temperature for more than 2 hours. FoodSafety.gov’s cold food storage chart lists pumpkin pie as keeping 3 to 4 days in the refrigerator.
Save it for next year
This is the kind of recipe that gets written on the back of an envelope and is gone by next November. Keep the Sauce keeps your family’s recipes in one place, scales them to the servings you need, and shares them with the people you cook with. It’s $4.99 on iPhone & Android: keepthesauce.com.
More for the Thanksgiving table: Thanksgiving with one oven, sweet potato casserole, make-ahead mashed potatoes, make-ahead turkey gravy, make-ahead cranberry sauce, and how to thaw a turkey.
FAQ
How far ahead can I make pumpkin pie? Bake it 1 to 2 days before Thanksgiving. Cool it on a rack for about 2 hours, then cover and refrigerate it. Refrigerated pumpkin pie keeps 3 to 4 days.
Does pumpkin pie need to be refrigerated? Yes. It’s an egg and milk custard, so refrigerate it once it has cooled, within about 2 hours of baking. When serving, don’t leave it out for more than 2 hours.
How do I know when it’s done? The edges are set and the center still jiggles slightly when you nudge the pan. It finishes setting as it cools on the rack.
Why did my pumpkin pie crack? Usually it was overbaked, or it cooled too fast. Pull it while the center still jiggles and let it cool slowly at room temperature before refrigerating.
Should I serve it cold or at room temperature? Either works. Serve it straight from the fridge, or let it sit out for about 30 minutes first.
Can I use heavy cream instead of evaporated milk? Yes. Use 1½ cups of heavy cream, or a mix of heavy cream and whole milk, in place of the 12-ounce can of evaporated milk.