# BA’s Best Pumpkin Pie

> This Thanksgiving dessert recipe converts skeptics with silky pumpkin filling and velvety custard.
- Title: BA’s Best Pumpkin Pie · Bon Appétit | Shortify
- Summary: This Thanksgiving dessert recipe converts skeptics with silky pumpkin filling and velvety custard. Bon Appétit’s pumpkin pie recipe uses canned pumpkin purée…
- Keywords: bon appétit, pumpkin pie, thanksgiving, canned pumpkin purée, libby’s, blind-baked crust, whipped cream, cinnamon, ginger, nutmeg, clove, sweetened condensed milk
- Source: Bon Appétit — https://bonappetit.com/recipe/best-pumpkin-pie
- Author: Rick Martinez
- Published: 2016-11-13T13:00:00+00:00
- Read time: 1 min
- Topics: bon appétit, pumpkin pie, thanksgiving, canned pumpkin purée, libby’s, blind-baked crust, whipped cream, cinnamon, ginger, nutmeg, clove, sweetened condensed milk
## Why this pie converts skeptics
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.
## Silky pumpkin filling
The filling is silky and rich, deftly spiced with cinnamon, ginger, nutmeg, and cloves, and tastes unmistakably of pumpkin.
## Velvety custard texture
Sweetened condensed milk and a splash of heavy cream give the custard its velvety texture, while maple syrup and vanilla add depth.
## Canned pumpkin purée choice
We use canned pumpkin purée (Libby’s is our pick) for its consistent texture and concentrated flavor.
## Blind-baked crust method
A blind-baked crust, finished with an egg wash, keeps things crisp underneath all that creamy filling.
## Baking indicator
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.
## Serving with whipped cream
The filling will firm up as the pie cools, giving you smooth, custardy slices. Serve with a generous dollop of whipped cream.
## Key takeaway

Bon Appétit’s pumpkin pie recipe uses canned pumpkin purée for consistent texture and rich spices, baking to a set center that wobbles like Jell-O.