The Basics: How to Make Pumpkin Pie

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - a large bowl
  • - a whisk
  • - a baking sheet
  • - a 15-ounce can of pumpkin purée (not pie mix)
  • - a 14-ounce can of sweetened condensed milk
  • - two eggs
  • - ground cloves
  • - ground nutmeg
  • - salt
  • - ground cinnamon
  • - an unbaked 9-inch pie crust (thawed if using a frozen crust)

WHAT YOU’LL DO:

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  • 1. Heat the oven to 350 degrees Fahrenheit (it will take at least 20 minutes to warm up) and arrange a rack in the middle. Place the pumpkin purée, condensed milk, eggs, a pinch of cloves, two pinches of nutmeg, two to three pinches of salt, and four pinches of cinnamon in the bowl and whisk until combined.

    Step 1
  • 2. Dump the pumpkin mixture into the unbaked pie crust.

    Step 2
  • 3. Put the pie on the baking sheet and place it in the oven. Bake until the top starts to brown and the filling is set but still jiggles a little in the center, about 50 to 70 minutes. Cool completely before serving. Makes 8 to 10 servings. See more Thanksgiving Basics.

    Step 3

Illustrations by Bill Russell

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