Description
Classic pumpkin pie with warm spices and a creamy, smooth filling baked in a flaky crust. A perfect fall dessert or holiday staple.
Ingredients
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1 (9-inch) homemade or store-bought deep dish pie crust, unbaked
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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-ounce can pumpkin puree (or fresh pumpkin puree)
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12-ounce can evaporated milk
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together sugar, cinnamon, salt, ginger, and cloves.
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Beat eggs in a separate bowl, then add to the sugar and spice mixture.
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Stir in pumpkin puree and mix until well combined.
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Gradually stir in evaporated milk until smooth.
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Pour filling into the unbaked pie crust.
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Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
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Let pie cool completely before serving. Refrigerate any leftovers.
Notes
Use a deep-dish pie crust for a thicker filling.
For a richer pie, add a splash of vanilla extract or a pinch of nutmeg.
Serve with whipped cream for a classic touch.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American