Description
A rich, creamy, and warmly spiced classic pumpkin pie wrapped in a flaky, buttery crust. Perfect for cozy gatherings, Thanksgiving dinners, or anytime you crave a slice of fall comfort.
Ingredients
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1 9-inch homemade or store-bought deep-dish unbaked pie crust
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¾ cup granulated sugar
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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2 large eggs
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15 oz canned pumpkin or fresh pumpkin puree
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12 oz can evaporated milk
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves.
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Beat in the eggs until fully combined.
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Stir in the pumpkin and evaporated milk until the mixture is smooth.
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Pour the filling into the prepared pie crust.
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Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.
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Allow to cool on a wire rack for at least 2 hours. Chill before serving for best texture.
Notes
For a richer flavor, use fresh roasted pumpkin puree.
To prevent the crust from overbaking, cover the edges with foil halfway through baking.
Top with whipped cream or a sprinkle of cinnamon before serving.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American