Classic Pumpkin Pie

Prep: 20 mins

Cook: 55 mins

Servings: 8

Category: Dessert

Ingredients

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup evaporated milk
  • Optional: whipped cream for serving

Nutrition (per serving, without whipped cream)

Calories: 280
Total Fat: 11g
Cholesterol: 55mg
Carbohydrates: 40g
Sugars: 25g
Protein: 5g

Instructions

  1. Preheat your oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch pie dish, crimping the edges as desired. Set aside.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  3. Add the eggs to the pumpkin mixture and whisk until fully incorporated. Gradually stir in the evaporated milk until the filling is smooth and creamy.
  4. Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula.
  5. Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the center is set and a knife inserted near the center comes out clean.
  6. Remove the pie from the oven and let it cool completely on a wire rack (about 2 hours). Once cooled, refrigerate for at least 1 hour before serving. Slice and serve with whipped cream if desired. Enjoy your classic pumpkin pie!