Description
Classic homemade pumpkin pie with a silky spiced filling in a flaky crust, perfect for holidays or any autumn evening.
Ingredients
- 1 unbaked 9-inch pie crust
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 oz can pumpkin puree
- 12 oz can evaporated milk
Instructions
- Heat oven to 425°F.
- Whisk eggs in large bowl until uniform. Stir in pumpkin puree until combined.
- Mix sugar, cinnamon, salt, ginger, and cloves in separate bowl. Add to pumpkin mixture.
- Gradually stir in evaporated milk until smooth.
- Pour filling into unbaked pie crust.
- Bake at 425°F for 15 minutes.
- Reduce heat to 350°F and continue baking 45-55 minutes until center jiggles slightly.
- Cool completely on wire rack, about 2 hours.
- Serve with whipped cream if desired.
Notes
Check for doneness by gently shaking, center should jiggle just slightly. Cover crust edges with foil if browning too quickly.
- Prep Time: 25 minutes
- Cook Time: 65 minutes