Ultimate Pumpkin Pie | Flaky Crust + Silky Custard
We took on the Thanksgiving classic to make it even better—flaky, crisp crust with a perfectly smooth custard filling. No tricks, no gimmicks, just perfect pie science.
You’ll need:
• ½ recipe Perfect Pie Dough
• 110 g eggs
• 90 g egg yolks
• 396 g sweetened condensed milk
• 425 g pumpkin purée
• 350 g evaporated milk
• 5 g ground ginger
• 3 g kosher salt
• 1.5 g Sweet Spice
Steps:
1. Roll dough to 13 inches, fit into a 9-inch pan, crimp edges, and chill 4 hours–3 days.
2. Blind bake at 425 °F / 218 °C with foil and weights for 15–20 min.
3. Remove weights, lower to 325 °F / 163 °C, protect edges with foil, bake 20–25 min.
4. Whisk eggs, yolks, condensed milk, pumpkin purée, evaporated milk, ginger, salt, and spice until smooth.
5. Fill crust, bake at 300 °F / 149 °C for 45–60 min, until center hits 175 °F / 79 °C.
6. Cool 2–3 hours, slice, and top with whipped cream.
Key tips:
• Chill dough thoroughly for flakiness.
• Protect crust edges to prevent over-browning.
• Rotate halfway through baking for even setting.
• Bake by temperature, not guesswork—175 °F = perfect custard.
? Full recipe and technique here: https://www.chefsteps.com/activities/pumpkin-pie