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Classic Pumpkin Pie

A delicious slice of classic pumpkin pie topped with whipped cream, served on a white plate.
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A traditional pumpkin pie with a smooth custard filling and a flaky crust, perfect for holidays.

Ingredients

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  • 1 (9-inch) unbaked pie crust
  • 1 (15 oz) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs, lightly beaten
  • 1 (12 oz) can evaporated milk

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Mix well.
  3. Stir in the beaten eggs and evaporated milk until smooth.
  4. Pour the filling into the unbaked pie crust.
  5. Bake at 425°F (220°C) for 15 minutes.
  6. Reduce 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.
  7. Let the pie cool completely on a wire rack before serving.

Notes

  • For a richer pie, you can substitute condensed milk for evaporated milk, but reduce the sugar by about 1/4 cup.
  • To prevent cracks, avoid overbaking and let the pie cool gradually.
  • This pie can be made a day ahead and stored in the refrigerator.
  • Leftover pie can be frozen, either whole or by slices.

Nutrition

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