Description
This Easy Pumpkin Pie Recipe is a classic American dessert perfect for Thanksgiving or any fall gathering. Made with a smooth pumpkin puree filling seasoned with warm spices like cinnamon, ginger, and cloves, baked to perfection in a flaky crust, and optionally topped with whipped cream, this pie is both comforting and delicious. Its straightforward preparation and baking method make it accessible for cooks of all skill levels.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 1 can (15 oz) pumpkin puree
- 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
Optional
- Whipped cream for serving
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pumpkin pie.
- Mix Filling: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, cloves, and salt until the mixture is smooth and well combined.
- Pour Filling: Pour the pumpkin mixture evenly into the unbaked 9-inch pie crust.
- Bake Initial Temperature: Place the pie in the oven and bake at 425°F for 15 minutes to help set the crust and start cooking the filling.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean, indicating the filling is fully cooked.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours to allow the filling to set properly.
- Serve: Once cooled, slice the pie and serve as is, or add a dollop of whipped cream on top if desired.
Notes
- For extra flavor, replace the individual spices with 1 1/2 teaspoons of pumpkin pie spice blend.
- This pie can be made a day in advance; store it covered in the refrigerator to keep fresh.
- Serve the pie chilled or at room temperature according to your preference.
