Classic Pumpkin Pie Recipe

Introduction

Pumpkin pie is a classic fall dessert that brings warm spices and creamy texture together in a flaky crust. Perfect for holiday gatherings or cozy evenings, this recipe delivers a rich, flavorful pie that everyone will love.

Ingredients

• 1 refrigerated pie crust
• 3/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 large eggs
• 1 can pumpkin puree (15 ounces)
• 1 can evaporated milk (12 ounces)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Press the pie crust into a 9-inch pie plate and flute the edges.
3. Step 3: In a mixing bowl, whisk together sugar, salt, cinnamon, ginger, and cloves.
4. Step 4: Add eggs to the dry mixture and blend until smooth.
5. Step 5: Incorporate pumpkin puree and evaporated milk; stir until combined.
6. Step 6: Pour the filling into the prepared crust. Bake for 15 minutes.
7. Step 7: Cover crust edges with foil, reduce temperature to 350°F (175°C), and bake for another 40–45 minutes until a toothpick inserted comes out clean.
8. Step 8: Cool at room temperature then refrigerate before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or allspice to the spice mix.
• Use a homemade pie crust for a fresher crust and customize thickness.
• To prevent the crust from burning, cover the edges with foil early in baking.
• Serve with whipped cream or a scoop of vanilla ice cream for a delicious finish.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 3-4 days. Reheat slices gently in the microwave or enjoy chilled. Avoid freezing, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree the pumpkin flesh until smooth before using. Make sure to drain excess moisture to keep the filling from becoming too watery.

How do I know when the pie is fully baked?

The filling should be set with a slight jiggle in the center. A toothpick inserted in the center should come out clean or with only a few moist crumbs attached.

Classic Pumpkin Pie Recipe

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★★★★★

4.9 from 100 reviews

• Author: anna
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

A classic Pumpkin Pie recipe featuring a flaky refrigerated pie crust filled with a spiced pumpkin custard made with cinnamon, ginger, and cloves. Baked to perfection, this comforting dessert is perfect for fall gatherings and holiday celebrations.

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Ingredients

Scale 1x2x3x

Crust

• 1 refrigerated pie crust

Filling

• 3/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 large eggs
• 1 can pumpkin puree (15 ounces)
• 1 can evaporated milk (12 ounces)

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
2. Prepare Crust: Press the refrigerated pie crust evenly into a 9-inch pie plate and flute the edges to create a decorative border.
3. Mix Dry Ingredients: In a mixing bowl, whisk together granulated sugar, kosher salt, cinnamon, ground ginger, and ground cloves until well combined.
4. Add Eggs: Add the two large eggs to the dry ingredient mixture and blend thoroughly until smooth and uniform.
5. Combine Wet Ingredients: Stir in the pumpkin puree and evaporated milk until the filling mixture is fully incorporated and smooth.
6. Fill Crust and Initial Bake: Pour the pumpkin filling into the prepared pie crust. Place the pie in the oven and bake at 425°F (220°C) for 15 minutes.
7. Cover Crust and Continue Baking: After initial baking, cover the edges of the crust with foil to prevent over-browning. Reduce the oven temperature to 350°F (175°C) and bake for an additional 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Chill: Remove the pie from the oven, allow it to cool at room temperature, then refrigerate before serving to let the filling set properly.

Notes

• Covering the crust edges with foil prevents them from burning during the longer bake time at a lower temperature.
• Using refrigerated pie crust saves time and effort but a homemade crust can be substituted for a fresher result.
• Make sure to cool the pie completely before refrigerating to avoid condensation and soggy crust.
• Evaporated milk adds a creamy texture and richness to the filling that regular milk doesn’t provide.
• This pie can be served with whipped cream or a scoop of vanilla ice cream for extra indulgence.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie, pumpkin dessert, fall dessert, Thanksgiving pie, baked pumpkin pie, spiced pumpkin pie