Go Back

Best Pumpkin Pie Recipe With Canned Pumpkin

A delightful and easy-to-make pumpkin pie that captures the essence of fall, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 15- ounce can of pumpkin puree
  • 1 cup granulated sugar
  • 3/4 cup evaporated milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 prepared pie crust

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Place the prepared pie crust in your pie pan.
  3. In a mixing bowl, whisk together the canned pumpkin, granulated sugar, evaporated milk, and eggs until smooth.
  4. Stir in the ground cinnamon, nutmeg, ginger, cloves, and salt.
  5. Carefully pour the pumpkin filling into the prepared pie crust.
  6. Bake the pie in the preheated oven for 15 minutes.
  7. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes.
  8. Remove the pie from the oven and let it cool on a cooling rack.

Notes

Let the pie cool completely before slicing for clean edges.