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Classic Pumpkin Pie


To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.

  • Yield: Makes two 10-inch pies

Source: Martha Stewart Living, November 2005


  • 1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
  • 1 1/2 recipes Flaky Pate Brisee
  • All-purpose flour, for work surface
  • 7 large eggs
  • 1 tablespoon heavy cream
  • 1 1/2 cups plus 2 tablespoons packed light-brown sugar
  • 2 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 3 cups evaporated milk
  • Whipped cream, for serving


  1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.

  2. Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.

  3. Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.

  4. Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.

  5. Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.

  6. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.

  7. Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

Cook's Notes

You'll need 10-inch pie plates for this recipe rather than the standard 9-inch.

Reviews Add a comment

  • TesK
    28 NOV, 2014
    I just made this recipe last night, however a 9 inch and a 10 inch and had enough dough left over for yet another 9 inch pie! After reading the comments about the pies taking a lot longer to cook, I decided to make a slight change in the recipe. I reduced the evaporated milk to only 2 cups. And it cooked perfectly in about 40 minutes! And I have never tasted a better pumpkin pie!
  • agzooless
    2 NOV, 2014
    I made this recipe a year ago when given several sugar pumpkins. I probably made at least 8 pies in 2 days. This recipe does take longer to cook than it claims. My oven temp is pretty accurate and only a handful of recipes have ever had the wrong temp/time so I would say it's the recipes fault. Currently the pies have cooked for 30 minutes and are almost completely liquid, just barely set around the very edges. I think this will take at least another 20 minutes but probably more.
  • MLG
    1 DEC, 2013
    I made four 9" pies with this recipe. I used pre-made, frozen pie crusts (and skipped all the decorative silliness) and canned pumpkin. Delicious!! I even froze half the filling and used it a month later and it was still outstanding.
  • Claire Karoubi
    26 NOV, 2013
    I want to make this recipe, adding a little more depth, by adding some maple syrup and bourbon, and brulee-ing the top. Has anyone tried this? Do you have any suggestions?
  • nmhamari
    4 NOV, 2013
    Be sure to use 10" pans!!!! I didn't have any so I went with 9". Big mistake. It took forever for the middles to set and it thus burnt the bottom crust a little. Also I will add a lot more spice next time. But it was actually pretty easy. I will never use canned pumpkin again!
  • savvybanana
    26 NOV, 2012
    I cut this recipe in half and replaced the evaporated milk with 1cup of 50/50 mixture coconut fat (from a can of coconut cream) and water (to make it dairy free). I also used a different crust. I thought this made excellent pie filling! It was moist and the seasoning wasn't overwhelming, like other recipes I have tried. My only complaint is how long it took to bake- much longer than the recommended time.
  • stephmonster87
    18 NOV, 2010
    This really did take too long to make and tasted a little plain. This recipe is better (who doesn't love chocolate ;))
  • Maysem
    5 NOV, 2009
    Does this pie yield a soft, custardy filling or a firm pie?
  • k02
    26 NOV, 2008
    I also found that my cooking times took a LOT longer! I have a brand new stove, and I've found that it always takes a bit longer than the recipes say even though the temperatures are accurate. (i had to almost triple the time it took to bake the butternut squash) But yes, this recipe is DELICIOUS... I have never made a pie before, and mine turned out great the first time. Even people who don't like pumpkin pie were eating it!
  • crawpl3
    24 NOV, 2008
    So this I find interesting: I just wrote in that my pie had bubbles form on the top, which is not only unattractive, but they burned a little too. However, since I did not want to bake two pies, I filled 6 ramekins with the remaining pie filling and baked them in a water bath. They turned out perfectly- no bubbles in sight! I did have a piece of the pie while the custard ramekins were baking- holy cow! I have never had such a delectable pumpkin pie! The fresh pumpkin makes all the difference!