Pumpkin Pie
A classic pumpkin pie featuring warm spices and a creamy filling, perfect for fall and winter gatherings.
Ingredients
Pie Crust
- 1 piece refrigerated pie crust See notes for tips on crispier crust.
Filling
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon Use fresh spices for the best flavor.
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 large eggs
- 15 ounce can pumpkin puree Fresh pumpkin can be used instead.
- 12 ounce can evaporated milk
Instructions
Preparation
- Press the pie crust into a 9-inch pie plate and flute the edges with your thumb.
- In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves.
- Add the eggs and whisk until blended.
- Add the pumpkin puree and evaporated milk, mixing until combined.
- Pour the filling into the prepared pie crust.
Baking
- Bake in a preheated 425-degree F (220-degree C) oven for 15 minutes.
- Cover the edges of the pie crust with foil or a pie shield and lower the oven temperature to 350 degrees F (175 degrees C).
- Bake for an additional 40-45 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool. Refrigerate until ready to serve.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. For a crispier crust, bake the crust alone for a few minutes before adding the filling. To store, cover with plastic wrap or aluminum foil and refrigerate for 3-4 days.