Description
This classic Pumpkin Pie recipe is a quintessential fall dessert, featuring a creamy and perfectly spiced pumpkin filling baked in a flaky pie crust. Ideal for holiday gatherings or cozy autumn evenings, it combines traditional flavors like cinnamon, ginger, nutmeg, and cloves for a comforting, seasonal treat.
Ingredients
Scale
Filling
- 1 (15 oz) can of pumpkin puree
- 1 (12 oz) can of evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- ¼ tsp salt
Crust
- 1 pre-made 9-inch pie crust (or homemade)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for baking the pie.
- Mix the filling: In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth and well blended.
- Prepare the crust: Place the pre-made or homemade 9-inch pie crust on a pie dish and ensure it is evenly fitted and ready to hold the filling.
- Fill the crust: Pour the prepared pumpkin filling into the pie crust, spreading it evenly for consistent baking.
- Bake at high temperature: Bake the pie in the preheated 425°F (220°C) oven for 15 minutes to set the crust and start cooking the filling.
- Reduce heat and continue baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack. This cooling period helps the filling to firm up properly.
- Serve: Optionally, top the cooled pie with whipped cream or a sprinkle of cinnamon before serving for an extra festive touch.
Notes
- Use canned pumpkin puree for the best texture and flavor; avoid pumpkin pie filling, which is sweetened and spiced already.
- Make sure not to overbake the pie to prevent cracking in the filling.
- Allow the pie to cool completely before slicing for cleaner cuts.
- Leftover pumpkin pie should be refrigerated and consumed within 3-4 days.
- For a homemade crust, use your favorite flaky pie dough recipe for best results.
