yuihatano
- 1 single 9-inch pie crust, chilled
- 2 cups pumpkin purée (15 oz/425 g; canned or drained roasted pumpkin)
2 large eggs - 1 large egg yolk
- ¾ cup light brown sugar (150 g)
- ¼ cup granulated sugar (50 g)
- 12 oz evaporated milk or 1 cup heavy cream (240 ml)
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
½ tsp fine salt - 1 tsp vanilla extract
1–2 Tbsp maple syrup (optional) - 1 egg white, for brushing shell (optional)
Equipment
- 9-inch pie pan
- mixing bowl
- whisk
- Parchment paper
- Pie weights or beans
- cooling rack
- measuring cups and spoons
Method
- Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment and fill with weights. Bake for 12–15 minutes. Remove weights and bake 5 minutes more. Brush warm shell with egg white if using.
- Increase oven temperature to 425°F (220°C).
- Whisk eggs and yolk in a large bowl. Add pumpkin, sugars, spices, salt, vanilla, and milk or cream. Whisk until smooth (or strain for extra silkiness).
- Pour filling into warm pie shell. Bake 15 minutes at 425°F. Reduce heat to 350°F (175°C) and bake another 30–40 minutes until edges are set and center jiggles slightly (or reaches 175°F internally).
- Cool on a rack for 3–4 hours. Chill before slicing for cleaner cuts. Serve with whipped cream if desired.
yuihatano
Notes
Real pumpkin: Roast sugar pumpkin at 400°F for 45–60 minutes. Drain purée 30–60 minutes and measure 425g.
Crack prevention: Don’t over-mix filling, pull pie when center jiggles, and cool gradually.
Crust options: Gingersnap or graham cracker crusts need no par-bake — bake at 350°F for 40–45 minutes once filled.
Crack prevention: Don’t over-mix filling, pull pie when center jiggles, and cool gradually.
Crust options: Gingersnap or graham cracker crusts need no par-bake — bake at 350°F for 40–45 minutes once filled.
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