Description
There’s nothing quite like the warm, comforting aroma of a homemade pumpkin pie fresh from the oven. This classic fall dessert is silky, perfectly spiced, and baked in a flaky crust that makes every bite taste like the holidays.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
- 1 can (12 fl oz / 354 ml) evaporated milk
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F (220°C). Place the rack in the center.
- Fit your pie dough into a 9-inch pie dish. Flute or crimp the edges, then set aside.
- In a large bowl, whisk pumpkin puree, evaporated milk, eggs, both sugars, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the prepared pie shell.
- Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for 40 minutes, or until a knife inserted near the center comes out clean.
- Allow pie to cool on a wire rack for at least 2 hours before slicing.
Notes
For dairy-free, use coconut milk instead of evaporated milk. For gluten-free, choose a gluten-free crust. To prevent soggy crust, brush with egg white before filling. Add vanilla extract for depth or make mini pies using muffin tins.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: pumpkin pie, Thanksgiving dessert, fall baking, holiday pie