Description
This classic Pumpkin Pie recipe is a quintessential fall dessert perfect for holidays and cozy gatherings. Made with smooth pumpkin puree, warm spices, and a flaky pie crust, it’s rich in flavor yet simple to prepare. The pie is baked to a perfect custard consistency with a lightly spiced taste that everyone will love.
Ingredients
Scale
Pie Filling
- 1 (15 oz) can of pumpkin puree
- 1 (12 oz) can of evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- ¼ tsp salt
Crust
- 1 pre-made 9-inch pie crust (or homemade)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for the initial baking phase of the pie.
- Mix Filling Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth and evenly blended.
- Pour Mixture into Pie Crust: Carefully pour the pumpkin filling into the prepared 9-inch pie crust, ensuring it is evenly distributed.
- Bake at High Temperature: Place the pie in the preheated oven and bake for 15 minutes at 425°F. This helps set the crust and starts the filling cooking.
- Reduce Temperature and Continue Baking: After 15 minutes, lower the oven temperature to 350°F (175°C) and bake for an additional 40 to 45 minutes. Bake until the center is set and a toothpick inserted comes out clean, indicating doneness.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely at room temperature. This helps the filling to fully set before serving.
- Optional Garnish: Before serving, optionally top the pie with whipped cream or a light sprinkle of cinnamon for added flavor and presentation.
Notes
- Use a toothpick or knife to test doneness; it should come out mostly clean but the filling will still be slightly moist.
- If making a homemade crust, chill it before adding the filling to prevent sogginess.
- Letting the pie cool completely ensures cleaner slices when serving.
- Leftover pie can be stored in the refrigerator for up to 4 days.
- For a richer flavor, consider adding a tablespoon of brown sugar instead of granulated sugar.
