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Classic Pumpkin Pie Recipe

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★★★★★

4.4 from 569 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/classic-pumpkin-pie-recipe/