Step 1 of 11
Perfect Pumpkin Pie
Adjust a rack to the lowest position in the oven. Preheat the oven to 400°F.
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Step 2 of 11
Perfect Pumpkin Pie
Place the pie crust into a 9-inch pie plate and press into the corners. Trim any excess from the edges as needed. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights. Place in the freezer for 20 minutes.
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Step 3 of 11
Perfect Pumpkin Pie
Remove crust from the freezer. Bake on lowest rack of oven until edges of the crust are very slightly golden and center is matte, 25-30 minutes.
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Step 4 of 11
Perfect Pumpkin Pie
When done, remove crust from oven and carefully lift off the parchment and pie weights.
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Step 5 of 11
Perfect Pumpkin Pie
Reduce the oven temperature to 350°F.
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Step 6 of 11
Perfect Pumpkin Pie
Scoop the pumpkin purée into the center of a clean dish towel. Gather the towel around the pumpkin, creating a pouch, and squeeze out as much water as possible over a bowl or sink.
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Step 7 of 11
Perfect Pumpkin Pie
Place the pressed pumpkin in a large mixing bowl. Add the evaporated milk, sugar, eggs, egg yolk, vanilla, spices, salt, and black pepper. Whisk until the mixture is completely smooth.
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Step 8 of 11
Perfect Pumpkin Pie
Pour the filling into the baked crust. Cover the edges of the pie with a pie shield or strips of aluminum foil.
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Step 9 of 11
Perfect Pumpkin Pie
Bake the pie on lowest rack of oven until the crust is golden and the filling is firm and puffed around the edges, 50-55 minutes.
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Step 10 of 11
Perfect Pumpkin Pie
Check to see that pie is done. Remove from oven or add time as needed.
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Step 11 of 11
Perfect Pumpkin Pie
Allow the pie to cool at room temperature for 2 hours, then chill in the refrigerator for at least 2 hours before slicing and serving. Refrigerate leftovers for 3 days.