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Classic Pumpkin Pie

A perfectly baked slice of Classic Pumpkin Pie with a flaky crust, served on a white plate.
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A foolproof recipe for a classic pumpkin pie with real pumpkin, warm spices, and a flaky crust, perfect for holidays.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, and lightly beaten eggs.
  3. Stir in the granulated sugar, cinnamon, ginger, cloves, and salt until well combined.
  4. Pour the pumpkin mixture into the unbaked pie crust.
  5. Bake for 15 minutes at 425°F (220°C).
  6. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
  7. Let the pie cool completely on a wire rack before serving.

Notes

  • For a richer flavor, you can add a tablespoon of dark rum or brandy to the filling.
  • Serve with whipped cream or a dollop of vanilla ice cream.
  • This pie is best made a day in advance to allow the flavors to meld.

Nutrition

Find it online: https://blissbatter.com/classic-pumpkin-pie-recipe/