Classic Pumpkin Pie
A smooth, spiced pumpkin filling in a flaky crust, perfect for autumn gatherings.
20 mins
Prep Time
50 mins
Cook Time
8
Servings
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 (12-ounce) can evaporated milk
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Roll out the pie crust and place it in a 9-inch pie dish. Trim and crimp the edges.
In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt until well combined.
Beat the eggs in a separate bowl, then stir them into the pumpkin mixture until smooth.
Gradually stir in the evaporated milk until the filling is completely smooth and well blended.
Pour the filling into the prepared pie crust. Place the pie on a baking sheet to catch any spills.
Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
Let the pie cool completely on a wire rack before serving, about 2 hours. Serve with whipped cream if desired.
Chef's Tips
- Crust Tip: Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Spice Adjustment: Adjust the spices to taste—add a pinch of nutmeg for extra warmth.
- Fresh Pumpkin: For a richer flavor, use homemade pumpkin puree instead of canned.
- Storage: Store leftover pie in the refrigerator for up to 3 days. Cover loosely with foil.
- Make Ahead: Prepare the filling a day in advance and refrigerate until ready to bake.
