Description
This classic Pumpkin Pie recipe features a smooth, spiced pumpkin filling nestled in a flaky homemade or store-bought pie crust. With warm notes of cinnamon, ginger, cloves, and a perfect balance of sweetness, this pie is the quintessential fall dessert that’s perfect for Thanksgiving or any cozy gathering.
Ingredients
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 Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for the initial baking stage of the pie.
- Mix Eggs and Pumpkin: In a large bowl, beat the two eggs and canned pumpkin together until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, mix the granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves. Add this spice mixture to the pumpkin and eggs, stirring to incorporate evenly.
- Incorporate Evaporated Milk: Gradually stir in the evaporated milk into the pumpkin mixture to create a creamy filling free of lumps.
- Fill Pie Shell: Carefully pour the pumpkin filling into the unbaked 9-inch pie crust, ensuring an even layer without overfilling.
- Initial Bake: Bake the pie at 425 degrees Fahrenheit for 15 minutes to set the crust and start cooking the filling.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350 degrees Fahrenheit, and bake for an additional 40 to 50 minutes. Check for doneness by gently shaking the pie; the center should jiggle slightly, or when a sharp knife inserted in the center comes out clean.
- Cool the Pie: Remove the pie from the oven and place it on a wire cooling rack. Allow it to cool completely to room temperature to set properly before serving.
- Serve: Serve the pumpkin pie as is or topped with whipped cream and caramel pecan topping for added indulgence.
Notes
- You can use a store-bought deep dish pie crust for convenience or make your own for a more homemade touch.
- Fresh pumpkin puree can be used instead of canned pumpkin; just ensure it’s properly cooked and pureed.
- To prevent a soggy crust, you can blind bake the crust for 5-7 minutes before adding the filling.
- If the edges of your crust brown too quickly during baking, cover them with foil strips to prevent burning.
- For a nut-free version, omit the caramel pecan topping and serve with just whipped cream.
- Store leftover pie covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320
- Sugar: 21g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
