Why You’ll Love This Recipe
- Classic Flavor: Combines traditional spices like cinnamon, nutmeg, and cloves for an authentic taste.
- Creamy Texture: The smooth pumpkin filling offers a luscious mouthfeel.
- Make-Ahead Friendly: Prepare in advance to save time during busy occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 unbaked 9-inch pie crust
- 2 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 cup evaporated milk
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Directions
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare Pie Crust: Place the unbaked pie crust into a 9-inch pie dish, trimming and fluting the edges as desired.
- Mix Filling: In a large bowl, whisk the eggs. Add the pumpkin puree, evaporated milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir until the mixture is smooth and well combined.
- Assemble Pie: Pour the pumpkin mixture into the prepared pie crust.
- Bake: Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
- Cool: Remove the pie from the oven and let it cool on a wire rack. Once cooled, refrigerate for at least 2 hours before serving to allow the filling to set.
Servings and Timing
- Servings: 8 slices
- Preparation Time: 15 minutes
- Cooking Time: 55-65 minutes
- Total Time: Approximately 1 hour and 20 minutes
Variations
- Spice Blend: Customize the spice profile by adding a pinch of ground cloves or allspice.
- Crust Options: Use a graham cracker crust for a different texture and flavor.
- Dairy-Free: Substitute evaporated milk with coconut milk for a dairy-free version.
Storage/Reheating
- Storage: Cover the cooled pie with plastic wrap or aluminum foil and refrigerate for up to 3 days.
- Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: To enjoy warm, place slices in a preheated oven at 300°F (150°C) for about 10 minutes.
FAQs
What type of pumpkin puree should I use?
Opt for pure pumpkin puree without added spices or sweeteners for the best control over flavor.
Can I make the pie crust from scratch?
Absolutely! A homemade pie crust can enhance the flavor and texture of your pumpkin pie.
How do I prevent the crust from becoming soggy?
Blind baking the crust (pre-baking before adding the filling) can help maintain its flakiness.
Is it possible to use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin, but ensure it’s well-drained to avoid excess moisture.
Can I substitute brown sugar with white sugar?
Yes, but brown sugar adds a deeper, molasses-like flavor that complements the spices.
How do I know when the pie is done?
The pie is done when a knife inserted near the center comes out clean, and the center is set but slightly jiggly.
Why did my pie crack on top?
Overbaking or rapid temperature changes can cause cracking. To prevent this, avoid overbaking and allow the pie to cool gradually.
Can I make this pie ahead of time?
Yes, pumpkin pie can be made a day in advance and stored in the refrigerator until ready to serve.
What toppings go well with pumpkin pie?
Whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce are popular choices.
How should I serve pumpkin pie?
Serve chilled or at room temperature, optionally with a dollop of whipped cream.
Conclusion
This pumpkin pie recipe offers a harmonious blend of creamy texture and warm spices, making it a cherished addition to any dessert table. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this pie is sure to delight.
Print
The Best Pumpkin Pie
- Total Time: ~1 hour 20 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Experience the warmth and comfort of a homemade pumpkin pie, featuring a creamy filling infused with aromatic spices, all nestled within a flaky crust. This timeless dessert is perfect for holiday gatherings or any occasion that calls for a touch of sweetness.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 cup evaporated milk
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Set oven to 425°F (220°C).
- Prepare Pie Crust: Place the unbaked pie crust into a 9-inch pie dish, trimming and fluting the edges as desired.
- Mix Filling: In a large bowl, whisk the eggs. Add the pumpkin puree, evaporated milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir until smooth.
- Assemble Pie: Pour the pumpkin mixture into the prepared pie crust.
- Bake:
- Bake for 15 minutes at 425°F (220°C).
- Reduce temperature to 350°F (175°C) and bake for 40-50 minutes, until a knife inserted near the center comes out clean.
- Cool: Remove from the oven and let cool on a wire rack. Refrigerate for at least 2 hours before serving.
Notes
- Customize the spice blend with cloves or allspice.
- Use a graham cracker crust for a unique twist.
- Substitute evaporated milk with coconut milk for a dairy-free version.
- Store covered in the refrigerator for up to 3 days.
- Freeze for up to 1 month; thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
