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Easy Pumpkin Pie

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Total Time: ~1 hour
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A classic, creamy pumpkin pie with warm spices and a flaky crust. Perfect for Thanksgiving or any cozy fall gathering!


Ingredients

  • 1 (9-inch) unbaked pie crust (store-bought or homemade)

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

  • 3/4 cup granulated sugar

  • 1/2 cup evaporated milk (or heavy cream)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves (or allspice)

  • 1/4 tsp salt


Instructions

  1. Preheat oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish and crimp the edges as desired.

  2. Mix the filling: In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, vanilla extract, and spices until smooth.

  3. Fill the crust: Pour the pumpkin mixture into the unbaked pie crust and smooth the top.

  4. 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.

  5. Cool: Let the pie cool completely at room temperature for at least 2 hours before slicing.

  6. Serve: Enjoy as is, or top with whipped cream!


Notes

  • To prevent the crust from burning, cover the edges with foil or a pie shield halfway through baking.

  • If you like a spicier pie, increase the cinnamon to 1½ teaspoons.

 

  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.