Pumpkin Pie

November 01
Chef Jeremy
Cook time: 90 minutes
Servings: 5-8
Difficulty: Beginner

What you'll learn

  • Learn the art of creating a flaky, tender crust, which is a fundamental skill in baking.
  • Know how to enhance the flavor and texture of canned pumpkin puree.
  • Master the process of adjusting quantities of ingredients to achieve the perfect flavor profile, enhancing your skills in flavor composition for other baked goods.

Mise En Place

Large Bowl
Measuring Cups

Shopping List

9" pie shell, 1x

Sugar, 1/4 cup + 2 tbsps

Brown sugar, 3/4 cup

Flour, 2 tbsps

Pumpkin pie spice, 3 tsps

Kosher salt, 1/2 tsp

Egg, 2x

Egg Yolks, 3x

Pumpkin puree, 15 oz

Heavy cream, 1 1/3 cup


  1. Preheat your oven to 400F

How to cook

  1. In a large bowl, combine the sugar, brown sugar, pumpkin pie spice, salt, and flour.
  2. Whisk in the egg yolks, eggs, and pumpkin puree. Once smooth, add in the heavy cream and whisk until well combined.
  3. Transfer the mixture to a prebaked 9" pie shell and bake at 400F for 30-45 minutes. The mixture should be well set around the edges with a slight jiggle in the center. The internal temperature should be between 185F-200F.
  4. Remove the pie from the oven and allow to cool before chilling overnight.
  5. I like to serve this pie topped with sweetened whipped cream and a little bit of pumpkin pie spice.
  6. *Please note, sometimes the custard in this pie will crack on top. When it cracks, I definitely recommend topping it with whipped cream. It will cover the crack and no one will know.

From the chef

Chef Jeremy is treating you with a timeless classic Pumpkin Pie recipe! We're rounding out your Thanksgiving preparations with a delightful baking experience, guiding you through crafting the ideal, velvety pumpkin filling nestled in a flaky, buttery crust. Get ready to fill your home with the irresistible aroma of pumpkin spice and create memories with each delicious slice!

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