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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Crust: Press the refrigerated pie crust evenly into a 9-inch pie plate and flute the edges to create a decorative border.
- Mix Dry Ingredients: In a mixing bowl, whisk together granulated sugar, kosher salt, cinnamon, ground ginger, and ground cloves until well combined.
- Add Eggs: Add the two large eggs to the dry ingredient mixture and blend thoroughly until smooth and uniform.
- Combine Wet Ingredients: Stir in the pumpkin puree and evaporated milk until the filling mixture is fully incorporated and smooth.
- 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.
- 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.
- 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
