Description
This easy pumpkin pie recipe features a smooth and spiced pumpkin filling baked in a flaky 9-inch pie crust. Perfect for autumn and holiday celebrations, this classic dessert combines pumpkin purée, warm spices, and evaporated milk for a creamy, rich texture that pairs beautifully with a dollop of whipped cream.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pumpkin pie.
- Mix Filling: In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, eggs, ground cinnamon, ground ginger, ground cloves, and salt until the mixture is smooth and well combined.
- Assemble Pie: Pour the pumpkin filling evenly into the unbaked 9-inch pie crust, ensuring the surface is smooth and spread out.
- Bake Pie: Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean, indicating the filling is set.
- Cool: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving. Optionally, serve with whipped cream on top.
Notes
- Using a baking sheet under the pie prevents any filling spillover from dirtying the oven.
- Letting the pie cool completely before slicing helps the filling set properly for clean slices.
- For extra flavor, you can add a pinch of nutmeg or allspice to the filling spices.
- This recipe works well with either homemade or store-bought pie crust, making it convenient for any skill level.
- Store leftover pie covered in the refrigerator and consume within 3-4 days for best freshness.
