Pumpkin Pie
A classic fall dessert made from scratch with rich flavors and creamy texture, perfect for Thanksgiving.
Ingredients
For the Pie
- 1 unbaked 9-inch pie crust
- 2 cups pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup evaporated milk Regular milk or a combination of milk and heavy cream can be substituted.
For Serving
- to taste whipped cream Optional, for serving.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Place the pie crust in a 9-inch pie plate.
- In a large bowl, whisk the eggs. Then, whisk in the pumpkin puree, evaporated milk, sugar, salt, and spices until the mixture is smooth.
- Pour the filling into the crust.
Baking
- Bake at 425°F for 15 minutes.
- Reduce the heat to 350°F and bake for an additional 40–50 minutes or until the center is set and a knife inserted near the center comes out clean.
- If the crust browns too quickly, cover the edges with foil.
Cooling
- Let the pie cool on a rack for at least 2 hours before serving.
- Serve with whipped cream if desired.
Notes
Make sure to use pure pumpkin puree for the best flavor. You can add your favorite spices to the filling. Blend the mixture for a smoother filling. Be careful not to overbake; the center should be slightly jiggly when you take it out of the oven. Store in the refrigerator for up to 3–4 days or freeze tightly wrapped for 1–2 months.