There’s nothing quite like a homemade pumpkin pie during the cozy season, the warm spices, creamy filling, and buttery crust are pure comfort in every bite. But if you’ve ever struggled with a cracked top or a soggy bottom, you know how frustrating it can be. Don’t worry! In this recipe, I’ll show you step by step how to make a perfect, silky pumpkin pie that looks as good as it tastes, with tips for dairy-free options and easy substitutes if you don’t have evaporated milk.

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Hi, I’m EYA here to help you cook smarter, save time, reduce food waste, and make the most of every corner of your kitchen.

Ingredients

For the pie crust:

• Use your favorite pie crust recipe

• 1 egg white (for sealing the crust)

For the pumpkin filling:

• 1 egg yolk (from the separated egg optional but it adds creaminess to the filling)

• 3 large eggs, at room temperature

• 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)

• ¾ cup light brown sugar

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• 1 (12-ounce) can evaporated milk (or see substitutions)

Watch the Video: Perfect Pumpkin Pie Every Time | No Cracks, No Soggy Bottom!

Step 2: Make the Perfect Pumpkin Filling

1. In a medium bowl, add the egg yolk from earlier and the 3 room-temperature eggs.

2. Whisk gently to combine, avoid adding too much air, which can cause cracks.

3. Stir in the pumpkin purée, brown sugar, and salt. Mix gently.

4. Add the spices: cinnamon, nutmeg, and ginger. Stir just until combined.

5. Pour in evaporated milk and mix until smooth.

Pro tip: Keeping your mixing gentle ensures a silky filling and prevents collapsing or cracking.

Step 3: Bake Your Pumpkin Pie

1. Preheat your oven to 400°F (200°C).

2. Pour the pumpkin filling into the blind-baked crust.

3. Bake at 400°F for 15 minutes, then reduce the temperature to 350°F (175°C).

4. Protect the crust edges with foil or a pie ring.

5. Continue baking for about 35 minutes, until the edges are set but the center still jiggles slightly, like Jell-O.

Tip: Keep the oven door slightly open during cooling. This slow-cooling method prevents cracks and allows the filling to set perfectly.

Step 4: Cool and Serve

• Let the pie cool in the oven for about an hour.

• Remove and finish cooling at room temperature.

• Slice and serve with whipped cream or your favorite topping.

And there you have it, a perfect pumpkin pie with a creamy filling, no cracks, and a crisp bottom crust.

🥧Why This Pumpkin Pie Recipe Is a Game-Changer

Bonus Tips for Perfect Pumpkin Pie

• Use room temperature ingredients for a smoother texture.

• Avoid over-mixing to prevent air bubbles.

• Blind-bake and seal the crust with egg white to prevent soggy bottoms.

• Let the pie cool slowly in the oven for even setting.

Try this recipe today and finally enjoy a pumpkin pie that’s both beautiful and delicious! Don’t forget to leave a comment and share your results.

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Step 1: Blind-Bake the Pie Crust

Blind-baking your crust is key to preventing a soggy bottom. Even if you’re using a store-bought pie crust, this step is essential.

1. Preheat your oven.

2. Brush the crust with egg white to create a protective layer between the crust and filling.

3. Bake until the crust is set and lightly golden.

4. Allow the crust to cool completely before adding the filling.

Tip: Brush the egg white on the hot crust immediately after baking for the best seal.

Check out my full pie crust recipe here.

Dairy-Free and Evaporated Milk Substitutes

If evaporated milk isn’t available in your area or you prefer dairy-free pumpkin pie, you can substitute with:

• Coconut milk (full fat for creaminess)

• Almond milk + a tablespoon of cornstarch to thicken

• Oat milk for a mild flavor

Check my blogpost for the full list of evaporated milk substitutes and tips for the perfect dairy-free pumpkin pie.

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