Description

This classic Pumpkin Pie is the perfect dessert for fall and the holidays. With its smooth, spiced filling and flaky crust, it’s a warm, comforting treat that everyone will love. Easy to make and always a crowd-pleaser, this pie is a staple for Thanksgiving and beyond!

Ingredients

Units Scale

For the Filling:

1 (15 oz) can pure pumpkin puree

3/4 cup brown sugar (packed)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon salt

2 large eggs

1 (12 oz) can evaporated milk

1 teaspoon vanilla extract

For the Crust:

1 package refrigerated pie crusts (or homemade if preferred)

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Instructions

For the Pie Crust:

Preheat your oven to 425°F (220°C).
Roll out your pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. If using refrigerated pie crusts, follow package instructions.
Line the crust with parchment paper or aluminum foil, and fill with pie weights or dried beans to prevent it from puffing up while baking.
Bake the crust for 10 minutes, then remove the paper and weights. Bake for another 5 minutes to allow the crust to crisp up. Remove from the oven and set aside.

For the Filling:

In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Stir until smooth and well-mixed.
Beat the eggs in a separate bowl, then add them to the pumpkin mixture. Mix well.
Slowly add the evaporated milk and vanilla extract to the mixture. Stir until smooth and combined.
Pour the pumpkin filling into the pre-baked pie crust.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 40-45 minutes, or until the center is set and a knife inserted into the center comes out clean.
Allow the pie to cool completely on a wire rack, about 2 hours. Refrigerate for at least 3 hours before serving to allow the filling to fully set.

Notes

For a richer flavor, you can use half-and-half instead of evaporated milk.

If you don’t have pie weights, you can also use uncooked rice or beans to weigh down the crust.

Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.