Description
This Easy Pumpkin Pie recipe offers a classic, creamy pumpkin filling spiced with warm cinnamon, ginger, and cloves, baked to perfection in a flaky unbaked pie crust. It’s a timeless autumn dessert perfect for holiday gatherings or cozy family dinners.
Ingredients
Scale
Pie
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Mix the Filling: In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until the mixture is smooth and fully combined.
- Pour Filling into Crust: Carefully pour the pumpkin mixture into the unbaked 9-inch pie crust, spreading it evenly to ensure consistent baking.
- Bake the Pie: Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes to set the crust and filling. Then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean, indicating the filling is cooked through.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours before slicing. Optionally, serve with whipped cream for added richness.
Notes
- Make sure the pumpkin purée is smooth for best texture.
- Using a baking sheet under the pie helps catch any drips and keeps your oven clean.
- Cooling the pie thoroughly ensures the filling sets properly for clean slices.
- Adjust spices according to your taste preferences.
- Store leftover pie covered in the refrigerator for up to 4 days.
