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Classic Homemade Pumpkin Pie

A single, perfect slice of classic pumpkin pie resting on a white plate.
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A recipe for a traditional, creamy pumpkin pie with classic fall spices, baked in a flaky crust.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, and eggs until smooth.
  3. In a separate small bowl, mix the sugar, cinnamon, ginger, nutmeg, salt, and cloves.
  4. Add the dry spice mixture to the wet ingredients and mix well until fully combined.
  5. Pour the filling into the unbaked pie crust.
  6. Bake at 425 degrees F (220 degrees C) for 15 minutes.
  7. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
  8. Cool completely on a wire rack before slicing and serving.

Notes

  • For a flakier crust, use a chilled, all-butter pie crust recipe.
  • Serve chilled or at room temperature with fresh whipped cream.
  • If the crust edges brown too quickly, cover them loosely with aluminum foil during the last 20 minutes of baking.

Nutrition

Find it online: https://spoonfulsnap.com/classic-pumpkin-pie-recipe/