Classic Pumpkin Pie Recipe

Introduction

Pumpkin pie is a classic dessert that captures the warm flavors of fall in every bite. With a spiced, creamy filling nestled in a flaky crust, this pie is perfect for holiday gatherings or cozy nights at home.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 425 degrees F (220 degrees C).
2. Step 2: In a large bowl, beat the eggs and pumpkin together until smooth. In a separate bowl, mix the sugar, cinnamon, salt, ginger, and cloves; then add this spice mixture to the pumpkin mixture and stir well.
3. Step 3: Gradually stir in the evaporated milk until fully combined. Carefully pour the filling into the unbaked pie crust.
4. Step 4: Bake at 425 degrees F for 15 minutes. Then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 to 50 minutes, or until the pie is set. To check doneness, gently jiggle the pie: the center should have a slight wobble but not be liquid. Alternatively, a sharp knife inserted in the center should come out clean.
5. Step 5: Allow the pie to cool completely on a wire rack. Serve with whipped cream and caramel pecan topping if desired.

Tips & Variations

• For a deeper flavor, toast the pie crust before adding the filling.
• Use fresh pumpkin puree for a fresher taste—just roast and mash pumpkin chunks until smooth.
• Add a pinch of nutmeg or allspice for extra warmth in the spice blend.
• Try a graham cracker crust for a different texture and subtle sweetness.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 3 days. To reheat, warm slices gently in a low oven or microwave for a few seconds. For longer storage, you can freeze the baked pie wrapped tightly in plastic wrap and foil for up to 1 month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pumpkin pie without evaporated milk?

Yes, you can substitute evaporated milk with an equal amount of whole milk or heavy cream, but the texture may be slightly less rich and creamy.

How do I know when the pumpkin pie is fully baked?

The pie is done when the filling is mostly set but still has a slight jiggle in the center. A clean knife inserted into the middle is also a good indicator that it’s ready.

Classic Pumpkin Pie Recipe

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This classic pumpkin pie recipe features a rich and creamy pumpkin filling infused with warm spices like cinnamon, ginger, and cloves, all nestled in a flaky homemade or store-bought pie crust. Perfectly baked with an initial high heat to set the filling, then slow-baked to a silky finish, this pumpkin pie is an ideal dessert for fall and holiday gatherings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 1 9-inch Homemade pie crust or store-bought, deep dish, unbaked

Filling

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin (or fresh pumpkin puree)
• 12 ounce can evaporated milk

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for baking the pie.
2. Prepare Filling Mixture: In a large bowl, beat the eggs and pumpkin together until smooth. In a separate bowl, mix granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves. Add the dry spice mixture to the pumpkin and eggs, stirring well to combine.
3. Add Evaporated Milk: Gradually stir the evaporated milk into the pumpkin mixture until fully incorporated. Be careful to mix gently for an even consistency.
4. Fill Pie Crust: Carefully pour the prepared pumpkin filling into the unbaked 9-inch pie crust, smoothing the top with a spatula if needed.
5. Bake at High Temperature: Place the pie in the preheated oven and bake at 425 degrees F for 15 minutes. This high heat helps the filling start to set and develop a nice crust on top.
6. Continue Baking at Lower Temperature: Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for an additional 40 to 50 minutes. The pie is done when the center slightly jiggles but is mostly set, or when a sharp knife inserted into the center comes out clean.
7. Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire cooling rack. This cooling process lets the filling fully set for clean slices.
8. Serve: Serve the pie immediately or chilled, optionally topped with whipped cream and caramel pecan topping for extra indulgence.

Notes

• Ensure your pie crust is fully chilled before filling for best results with flakiness and to prevent shrinking.
• If using fresh pumpkin, roast and puree before measuring to get about 1 3/4 cups needed to replace the canned pumpkin.
• To check doneness, a slight jiggle in the center is okay as the pie will continue to set while cooling.
• Leftover pie can be refrigerated for up to 3 days, covered tightly.
• For a dairy-free version, substitute evaporated milk with a full-fat coconut milk and ensure crust ingredients are dairy-free.

Keywords: pumpkin pie, classic dessert, Thanksgiving pie, spiced pumpkin pie, homemade pie