Description
This classic Pumpkin Pie features a smooth, spiced pumpkin filling baked in a flaky pie crust. With the perfect balance of cinnamon, ginger, and cloves, it’s the ultimate dessert for fall holidays or any occasion. Serve it topped with whipped cream for a truly delicious treat.
Ingredients
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1 (9-inch) Homemade pie crust, or store-bought, deep dish, unbaked
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3/4 cup granulated sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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2 large eggs
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15-ounce can canned pumpkin or fresh pumpkin puree
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12-ounce can evaporated milk
Instructions
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Preheat the Oven:
Preheat your oven to 425°F (220°C). -
Prepare the Pie Filling:
In a large mixing bowl, whisk together the granulated sugar, cinnamon, salt, ginger, and cloves. Add the eggs and whisk until well combined.
Stir in the pumpkin puree and evaporated milk until smooth and evenly mixed. -
Assemble the Pie:
Pour the pumpkin filling into the unbaked pie crust, smoothing the top with a spatula. -
Bake the Pie:
Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue to bake for an additional 40-45 minutes, or until a knife inserted into the center comes out clean. -
Cool the Pie:
Allow the pie to cool on a wire rack for at least 2 hours before serving, so the filling can set properly. - Serve:
Serve the pie at room temperature or chilled with a dollop of whipped cream, if desired.
Notes
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You can use fresh pumpkin puree instead of canned for a more homemade touch. Simply roast the pumpkin, scoop out the flesh, and blend until smooth.
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For extra flavor, consider adding a teaspoon of vanilla extract to the filling mixture.
- Make sure to allow the pie to cool completely before slicing to ensure the filling sets properly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American