Description
This easy pumpkin pie recipe features a smooth, spiced pumpkin filling baked in a flaky pie crust. Perfect for fall gatherings or holiday celebrations, it combines classic autumn flavors like cinnamon, ginger, and cloves with a creamy texture from evaporated milk, resulting in a comforting and delicious dessert that’s straightforward to prepare.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Mix the filling: In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, ground cinnamon, ground ginger, ground cloves, and salt until the mixture is smooth and well combined.
- Fill the crust: Pour the pumpkin mixture evenly into the unbaked 9-inch pie crust, spreading it to ensure uniform thickness.
- Bake the pie: Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean, indicating the filling is set.
- Cool before serving: Allow the pumpkin pie to cool on a wire rack for at least 2 hours to fully set. Serve slices with whipped cream if desired.
Notes
- Using a baking sheet under the pie crust prevents any possible drips or spills from making a mess in your oven.
- Make sure not to overbake the pie to avoid cracks; checking with a knife for doneness is the best method.
- Cooling the pie for at least 2 hours is essential for the filling to set properly before slicing.
- Whipped cream or a scoop of vanilla ice cream pairs beautifully with the pumpkin pie for added richness.
