Classic Pumpkin Pie Recipe

Introduction

Pumpkin pie is a classic dessert that embodies the cozy flavors of fall. Smooth, spiced pumpkin filling nestled in a flaky crust makes it perfect for holiday gatherings or any time you crave a comforting treat.

Ingredients

• 1 9-inch homemade pie crust (or store-bought, deep dish, unbaked)
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin (or fresh pumpkin puree)
• 12 ounce can evaporated milk

Instructions

1. Step 1: Preheat your oven to 425 degrees F.
2. Step 2: In a large bowl, beat the eggs and pumpkin together until smooth. In a separate bowl, combine the sugar, cinnamon, salt, ginger, and cloves, then add this spice mixture to the pumpkin and egg blend.
3. Step 3: Gradually stir in the evaporated milk until fully incorporated. Pour the mixture carefully into the unbaked pie crust.
4. Step 4: Bake at 425 degrees F for 15 minutes. Then reduce the oven temperature to 350 degrees F and continue baking for 40 to 50 minutes more, or until the pie is set. To check, gently wiggle the pie— the center should jiggle slightly but not be liquid. A sharp knife inserted in the center should come out clean when done.
5. Step 5: Let the pie cool completely on a wire rack. Serve with whipped cream or your favorite topping, like caramel pecans, if desired.

Tips & Variations

• Use fresh pumpkin puree for a more vibrant flavor, but canned pumpkin works perfectly well and is more convenient.
• To prevent a soggy crust, chill the pie crust before filling or blind bake it for 5–7 minutes.
• For a spicier pie, add a pinch of nutmeg or allspice to the spice mix.
• Try adding a splash of vanilla extract or maple syrup to the filling for a twist on the classic.

Storage

Store leftover pumpkin pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. Reheat individual slices gently in the microwave or enjoy chilled. Pumpkin pie is best served within a few days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen pie crust for pumpkin pie?

Yes, frozen pie crust works well. Just thaw it according to package instructions before filling and baking.

How do I know when the pumpkin pie is fully baked?

The pie is done when the center is mostly set but still jiggles slightly when nudged. A clean knife inserted in the center also indicates it’s baked through.

Classic Pumpkin Pie Recipe

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★★★★★

4.8 from 113 reviews

• Author: Thomas
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

This classic Pumpkin Pie recipe features a perfectly spiced, creamy pumpkin filling encased in a flaky homemade or store-bought pie crust. It’s a traditional favorite for fall and holiday gatherings, delivering warm notes of cinnamon, ginger, and cloves with a smooth, custard-like texture that’s sure to impress your guests.

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Ingredients

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Pie Crust

• 1 9-inch Homemade pie crust (or store-bought, deep dish, unbaked)

Pie Filling

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin (or fresh pumpkin puree)
• 12 ounce can evaporated milk

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Instructions

1. Preheat the oven: Set your oven to 425 degrees Fahrenheit to begin heating while you prepare the filling.
2. Mix eggs and pumpkin: In a large bowl, beat the eggs with the pumpkin puree until combined smoothly.
3. Combine dry spices and sugar: In a separate bowl, mix together the granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves.
4. Combine all filling ingredients: Add the sugar and spice mixture to the pumpkin and eggs, stirring well. Gradually mix in the evaporated milk until the filling is fully blended.
5. Pour filling into crust: Carefully pour the pumpkin filling into the unbaked pie crust, spreading evenly.
6. Bake at high temperature: Bake the pie at 425 degrees Fahrenheit for 15 minutes to set the crust and start the cooking process.
7. Reduce oven temperature and continue baking: Lower the oven temperature to 350 degrees Fahrenheit and bake the pie for an additional 40 to 50 minutes. The pie is done when the center is mostly set with a slight jiggle or when a sharp knife inserted in the center comes out clean.
8. Cool the pie: Remove the pie from the oven and transfer it to a wire cooling rack. Allow it to cool completely before serving, which helps the filling set fully.
9. Serve: Optionally serve with whipped cream and caramel pecan topping for added flavor and decoration.

Notes

• Use a sharp knife test to check the doneness of your pumpkin pie to avoid overbaking which can cause cracking.
• Allow the pie to cool completely for best texture; warm pie may be too soft to slice neatly.
• Fresh pumpkin puree can be substituted for canned pumpkin, but be sure it is well-strained to avoid excess moisture.
• If using a homemade crust, consider chilling it before adding the filling to prevent shrinking during baking.

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Pie, Thanksgiving dessert, pumpkin pie recipe, homemade pumpkin pie, holiday pie