Description
This classic pumpkin pie recipe is the perfect dessert for Thanksgiving and fall gatherings. With a smooth, spiced filling and a flaky crust, it’s sure to be a hit!
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 can (12 fluid ounces) evaporated milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix well.
- Add the eggs to the mixture and beat until smooth.
- Gradually stir in the evaporated milk until fully combined.
- Pour the pumpkin filling into the unbaked pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue to bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean.
- Cool the pie on a wire rack for at least 2 hours before serving.
Notes
- Serve with whipped cream or ice cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 170
- Fat: 14
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 70
Keywords: pumpkin pie recipe, classic pumpkin pie, Thanksgiving dessert, fall recipes, easy pumpkin pie