Description
This Classic Pumpkin Pie Recipe is a timeless American dessert perfect for Thanksgiving and holiday celebrations. Featuring a smooth pumpkin filling infused with warm spices like cinnamon, ginger, and cloves, this easy-to-make pie boasts a flaky crust and a creamy texture that’s sure to satisfy seasonal cravings. Ideal for serving chilled or at room temperature, it’s a delightful treat that evokes cozy autumn flavors.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat and prepare crust: Preheat the oven to 425°F (220°C). Place the pie crust into a 9-inch pie plate, crimp the edges for a decorative finish, and set it on a baking sheet to easily transfer it in and out of the oven.
- Mix dry ingredients with pumpkin: In a large bowl, whisk together the pumpkin purée, granulated sugar, ground cinnamon, ground ginger, ground cloves, and fine salt until the mixture is smooth and thoroughly combined.
- Add eggs and liquids: Add the two large eggs to the pumpkin mixture and whisk until fully incorporated. Then pour in the evaporated milk and optional vanilla extract, whisking until the filling is silky and evenly mixed.
- Pour filling into crust: Carefully pour the pumpkin filling into the unbaked pie crust, smoothing the top with a spatula or the back of a spoon to create an even surface.
- Bake the pie: Bake the pie at 425°F (220°C) for 15 minutes. Without opening the oven door too long, reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes more. The pie is done when the edges are set and the center still has a slight jiggle when gently shaken.
- Cool and set: Remove the pie from the oven and cool it on a wire rack for at least 2 hours to allow the filling to fully set. Slice and serve at room temperature or refrigerate and serve chilled.
Notes
- To prevent the crust edges from browning too quickly, cover them with a pie shield or strips of foil during the last 20 minutes of baking.
- For enhanced spice flavor, add a small pinch of freshly grated nutmeg to the filling.
- This pie can be made ahead of time: bake and cool completely, then cover and refrigerate for up to 3 days.
