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Pumpkin Pie

Classic pumpkin pie made with warm spices, creamy pumpkin filling, and a flaky pie crust. Optionally served with a caramel pecan topping for an extra indulgent holiday dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Pie
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pie crust, homemade or store-bought, deep dish, unbaked
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 15 oz can canned pumpkin or fresh pumpkin puree
  • 12 oz can evaporated milk

Equipment

  • 9-inch pie pan (deep dish)
  • Mixing Bowls
  • Whisk
  • Oven
  • wire cooling rack

Method
 

  1. Preheat oven to 425°F (218°C).
  2. In a large bowl, beat eggs and pumpkin together. In a separate bowl, combine sugar, cinnamon, salt, ginger, and cloves. Add to pumpkin mixture.
  3. Gradually stir in evaporated milk until smooth.
  4. Carefully pour pumpkin mixture into unbaked pie shell.
  5. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 40–50 minutes longer, until set. The center should jiggle slightly or test clean with a knife.
  6. Cool completely on a wire rack. Serve plain, with whipped cream, or with caramel pecan topping if desired.

Notes

Best baked in a 9×2-inch pie pan. Pie can be made ahead and refrigerated, or frozen for up to 3 months. Homemade pumpkin pie should be refrigerated if not eaten within 2 hours. Optional caramel pecan topping adds extra sweetness and crunch.
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