Classic Pumpkin Pie

Yes—bake the pie completely, cool it to room temperature, wrap it tightly in plastic wrap, and refrigerate for up to 3 days. You can also freeze the baked pie (wrapped) for up to 3 months; thaw overnight in the refrigerator and serve cold or warm it in a 300°F oven for 20 minutes.

Pumpkin pie filling has added sugar, spices, and sometimes thickeners already mixed in; pure pumpkin puree does not. Use pure pumpkin puree and add your own spices for better flavor control and the true classic taste. Do not use pie filling in this recipe.

You likely overmixed the filling, which incorporates excess air, or you overbaked it past 350°F. Mix gently just until combined after adding each ingredient, use an oven thermometer to confirm the actual temperature (many ovens run hot), and stop baking when the edges are set and only the very center jiggles slightly.

Yes, but you must strain it through a fine-mesh sieve lined with cheesecloth for 12 hours to remove excess water; fresh pumpkin is much wetter than canned. One 15 oz can canned puree equals about 1¾ cups fresh puree after straining.

Refrigerate uncovered pie for up to 3 days. Do not store at room temperature—the eggs and milk make it perishable. Freeze for up to 3 months wrapped tightly; thaw overnight in the fridge.

Whipped cream is traditional and essential—serve a dollop on warm or chilled pie. Vanilla ice cream, cinnamon whipped cream, or a drizzle of salted caramel also pair beautifully.