Description

This classic pumpkin pie recipe is a beloved fall favorite, perfect for celebrating the season’s flavors. Smooth pumpkin puree combined with warm spices like cinnamon, ginger, nutmeg, and cloves creates a rich, comforting filling baked in a flaky 9-inch pie crust. Ideal for holiday gatherings or cozy family dinners, this pumpkin pie is simple to prepare and delicious served with a dollop of whipped cream.

Ingredients

Scale

Pie Filling

1 (15 oz) can of pumpkin puree
1 (12 oz) can of evaporated milk
2 large eggs
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
¼ tsp salt

Crust

1 pre-made 9-inch pie crust (or homemade)

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Instructions

Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the pie.
Mix the filling: In a large mixing bowl, whisk together pumpkin puree, eggs, evaporated milk, sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth and well combined.
Prepare the pie crust: If using a pre-made pie crust, place it into your 9-inch pie pan and ensure it’s evenly fitted.
Pour filling into crust: Carefully pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
Bake at high temperature: Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. This initial bake helps set the crust and start cooking the filling.
Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for another 40 to 45 minutes, or until the center of the pie is set and a toothpick inserted near the center comes out clean.
Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack before serving, so the filling fully sets and slices nicely.
Optional serving tip: Just before serving, garnish with whipped cream or a light sprinkle of cinnamon for extra flavor.

Notes

Ensure the pie is completely cooled before slicing to prevent the filling from being too soft.
If the crust edges brown too quickly, cover them with aluminum foil to avoid burning.
For a homemade pie crust, you can substitute the pre-made one following your favorite recipe.
Leftover pumpkin pie should be refrigerated and is best consumed within 3-4 days.