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 fit it into 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 in the eggs one at a time, then gradually stir in the evaporated milk until the mixture is smooth.
Pour the filling into the prepared pie crust. Tap gently on the counter to remove any air bubbles.
Bake at 425°F (220°C) for 15 minutes, then reduce the heat 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 slicing. Serve with whipped cream if desired.
Chef's Tips
- Homemade Crust: For extra flakiness, use homemade pie crust instead of store-bought.
- Spice Adjustment: Adjust spices to taste—some prefer more cinnamon or a pinch of nutmeg.
- Even Baking: To prevent the crust from over-browning, cover the edges with foil halfway through baking.
- Fresh Pumpkin: For a richer flavor, use fresh roasted pumpkin puree instead of canned.
- Storage: Store leftovers covered in the fridge for up to 3 days.
