Classic Pumpkin Pie
A perfectly spiced, creamy pumpkin pie with a flaky crust, ideal for holiday gatherings.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin purée
- 2 large eggs
- 1 (12 ounce) can evaporated milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (9 inch) unbaked pie crust
- 1/4 cup whipped cream, for serving (optional)
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the pumpkin purée, eggs, evaporated milk, granulated sugar, cinnamon, ginger, cloves, and salt until well combined.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake for 15 minutes at 425 degrees F (220 degrees C).
- Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40-50 minutes, or until the center is just set with a slight jiggle.
- Let the pie cool completely on a wire rack.
- Serve chilled or at room temperature, topped with whipped cream if desired.
Notes
- For a homemade crust, use your favorite flaky pie dough recipe.
- Ensure your pumpkin purée is 100% pumpkin, not pumpkin pie filling.
- The pie can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg