Description
A classic, creamy pumpkin pie with warm spices and a flaky crust. Perfect for Thanksgiving or any cozy fall gathering!
Ingredients
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1 (9-inch) unbaked pie crust (store-bought or homemade)
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1 (15 oz) can pumpkin puree (not pumpkin pie filling)
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3/4 cup granulated sugar
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1/2 cup evaporated milk (or heavy cream)
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2 large eggs
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground nutmeg
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1/4 tsp ground cloves (or allspice)
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1/4 tsp salt
Instructions
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Preheat oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
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Mix the filling: In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, vanilla extract, and spices until smooth.
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Fill the crust: Pour the pumpkin mixture into the unbaked pie crust and smooth the top.
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Bake: Place the pie in the oven and bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, or until the center is set and a toothpick comes out clean.
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Cool: Let the pie cool completely at room temperature for at least 2 hours before slicing.
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Serve: Enjoy as is, or top with whipped cream!
Notes
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To prevent the crust from burning, cover the edges with foil or a pie shield halfway through baking.
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If you like a spicier pie, increase the cinnamon to 1½ teaspoons.
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Store in the refrigerator for up to 4 days or freeze for up to 2 months.