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Pumpkin Pie
A custard pie where protein chemistry decides between silky and curdled.
classic pumpkin piepumpkin custard pie
The Chemistry in This Bake
Baking the egg-based custard at a controlled low temperature until it just sets — too much heat overcooks (curdles) the proteins, too little leaves it liquid.
Learn the full technique →Ingredients
- Pumpkin purée
- Eggs
- Sweetened condensed milk
- Heavy cream
- Brown sugar
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Pie crust
Method
Blind-bake the pie crust until lightly golden.
Whisk pumpkin purée, eggs, condensed milk, cream, sugar, and spices until smooth.
Pour the filling into the warm crust.
Bake at 190 °C for 15 minutes, then reduce to 175 °C until the center barely wobbles.
Check doneness by nudging the pan — the filling should set with a slight jiggle.
Cool completely at room temperature, then chill before slicing.