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.
Ingredients
Scale
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
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to begin heating while you prepare the filling.
- Mix eggs and pumpkin: In a large bowl, beat the eggs with the pumpkin puree until combined smoothly.
- Combine dry spices and sugar: In a separate bowl, mix together the granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves.
- 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.
- Pour filling into crust: Carefully pour the pumpkin filling into the unbaked pie crust, spreading evenly.
- Bake at high temperature: Bake the pie at 425 degrees Fahrenheit for 15 minutes to set the crust and start the cooking process.
- 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.
- 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.
- 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
