Description

Learn how to make pumpkin pie that doesn’t crack! Simple two-temperature method creates perfect texture. Smooth, creamy, and delicious every time!

Ingredients

Scale

For the Filling:

1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract

For the Crust:

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

For Serving:

Whipped cream
Optional: caramel sauce

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Instructions

Preheat oven: Set oven to 425°F.
Prepare crust: Let store-bought crust come to room temperature. Press into 9-inch pie dish and crimp edges. Prick bottom all over with fork to prevent bubbling.
Mix spices: In small bowl, whisk together both sugars, cinnamon, ginger, nutmeg, cloves, and salt.
Combine pumpkin: In large bowl, mix pumpkin puree with sugar-spice mixture until well combined.
Add eggs: Beat in eggs one at a time, mixing well after each addition until smooth.
Add dairy: Stir in heavy cream, milk, and vanilla extract. Mix until completely smooth with no lumps.
Optional straining: For extra-smooth filling, pour through fine-mesh strainer (can skip this step).
Pour filling: Pour pumpkin mixture into prepared crust, leaving 1/4 inch space at top.
Protect edges: Cover crust edges with aluminum foil or pie shield to prevent burning.
Start high heat: Bake at 425°F for exactly 15 minutes.
Reduce temperature: Without opening oven door, reduce temperature to 350°F. Continue baking 35-40 minutes more.
Test for doneness: Pie is done when edges are set but center still jiggles slightly like almost-set Jello. Internal temperature should be 175°F in center.
Cool gradually: Remove from oven and cool on wire rack at room temperature for at least 2 hours. Do not refrigerate immediately or cut while warm.
Serve: Serve at room temperature or chilled, topped with whipped cream. Store covered in refrigerator up to 4 days.

Notes

Two-temperature method is key: Starting at high heat sets edges quickly, then lower heat gently cooks center without overcooking edges. This prevents cracking.

Don’t overbake: Remove when center still jiggles. It continues cooking as it cools. If it’s completely firm in oven, it’s overcooked.

Don’t open oven when reducing temp: Opening the door drops temperature too much and disrupts cooking process.

Cool gradually: Room temperature cooling prevents thermal shock that causes cracks. Don’t rush into fridge.

Prep Time: 15 minutes
cooling time: 2 hours minimum
Cook Time: 55 minutes (15 min at 425°F + 40 min at 350°F)
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 340 calories
Sugar: 32g
Sodium: 280mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 105mg