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Pumpkin Pie

Nothing says autumn quite like the aroma of a freshly baked Pumpkin Pie wafting through your home. This classic dessert celebrates warm spices and creamy pumpkin filling in a flaky crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pie crust homemade or store-bought
  • 1 can 15 oz pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 cup evaporated milk

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Rolling pin
  • Measuring cups and spoons
  • Oven

Method
 

  1. Prepare the crust: If using homemade dough, roll it out to fit a 9-inch pie pan. Press the crust into the pan and trim any excess dough.
  2. Preheat the oven to 425°F (220°C) to set the crust quickly and prevent sogginess.
  3. Mix the filling: In a mixing bowl, whisk together the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until smooth.
  4. Add the eggs one at a time, whisking after each addition until fully combined.
  5. Gradually stir in the evaporated milk until the filling is smooth and homogeneous.
  6. Pour the filling into the prepared pie crust, ensuring it is spread evenly.
  7. Bake at 425°F (220°C) for 15 minutes to set the crust.
  8. Reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean.
  9. Cool the pie completely on a wire rack, about 2 hours, before slicing to ensure the filling is fully set.

Notes

Pro Tip: For a perfectly set pie, check for doneness by inserting a knife in the center; it should come out clean. Chill the crust before baking for extra flakiness and serve with whipped cream or vanilla ice cream if desired.