BA’s Best Pumpkin Pie

This pumpkin pie recipe has converted more than a few pumpkin pie skeptics. It’s the kind of Thanksgiving dessert readers return to year after year—and not just on the holiday. The filling is silky and rich, deftly spiced with cinnamon, ginger, nutmeg, and cloves, and tastes unmistakably of pumpkin.Sweetened condensed milk and a splash of heavy cream give the custard its velvety texture, while maple syrup and vanilla add depth. We use canned pumpkin purée (Libby’s is our pick) for its consistent texture and concentrated flavor. A blind-baked crust, finished with an egg wash, keeps things crisp underneath all that creamy filling.The trickiest part is knowing when to stop baking. Look for slightly puffed, set edges and a center that still jiggles gently, like Jell-O. The filling will firm up as the pie cools, giving you smooth, custardy slices. Serve with a generous dollop of whipped cream.Pumpkin pie FAQCan I use a store-bought pie crust?Sure. We tested this very filling in several store-bought pie crusts, with good results. Use an unbaked 9" pie shell and blind-bake it according to the package instructions before adding the filling. Packaged crusts may bake faster than homemade dough, so don’t automatically follow the crust-baking times in this recipe.Do I need two cans of pumpkin purée?Yes. This recipe calls for 2 cups unsweetened pumpkin purée. A standard 15-oz. can contains about 1¾ cups, so you’ll need to open a second can. Save the leftovers for another of our favorite pumpkin purée recipes. And be sure you’re buying plain pumpkin purée, not canned pumpkin pie filling, which already contains sugar and spices.How far ahead can I make pumpkin pie?Bake the pie up to a day ahead, let it cool completely, then wrap and refrigerate until you’re ready to serve. For longer-term planning, you can freeze the baked pie for up to 3 months.