Description
This classic Great Pumpkin Pie recipe offers a perfectly spiced and creamy pumpkin filling nestled in a flaky 9-inch pie crust. Ideal for Thanksgiving or any holiday, it combines traditional autumn spices with a rich blend of pumpkin puree, evaporated milk, and heavy cream, baked to golden perfection and served with luscious whipped cream.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 ounces) pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
For Serving
- Whipped cream
Instructions
- Prepare the Oven and Pie Crust: Preheat your oven to 425°F. Roll out the pie crust and carefully fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges to your liking to form a neat border.
- Mix Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the mixture is smooth and well blended.
- Add Eggs and Dairy: Crack the eggs into the pumpkin mixture and whisk until fully incorporated. Then stir in the evaporated milk and heavy cream, mixing until the filling is smooth and uniform.
- Fill the Pie Crust: Pour the prepared pumpkin filling into the fitted pie crust, spreading it evenly.
- Bake the Pie: Place the pie in the oven and bake at 425°F for 15 minutes. Then lower the oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for at least 2 hours to set properly before slicing.
- Serve: Slice the pie and serve with a generous dollop of whipped cream on top for a luscious finish.
Notes
- For a creamier texture, substitute all evaporated milk with heavy cream.
- This pie can be made a day ahead and refrigerated; allow it to come to room temperature before serving for best flavor and texture.
- To avoid a soggy crust, consider blind-baking the crust for 10 minutes before adding the filling.
