Classic Pumpkin Pie
A classic pumpkin pie recipe that produces a silky, spiced custard baked inside a crisp, buttery crust. Perfect for seasonal gatherings, this traditional dessert balances creamy pumpkin puree with aromatic spices like cinnamon, ginger, and cloves to deliver authentic autumn comfort. By using evaporated milk and a blind-baked crust, this recipe ensures a rich texture and prevents a soggy bottom, making it a reliable favorite for any holiday table.
- Prep Time: 20
- Cook Time: 55
- Total Time: 75
- Yield: 8 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
15 oz pumpkin puree
12 oz evaporated milk
2 large eggs
3/4 cup brown sugar
2 tsp pumpkin spice
1/2 tsp salt
1 pie shell
Instructions
Preheat oven to 425 degrees Fahrenheit.
Roll pie dough into a nine-inch pan and crimp edges.
Blind-bake the crust for 10 minutes using pie weights.
Whisk eggs, brown sugar, salt, and pumpkin spice in a bowl until smooth.
Stir in the pumpkin puree until incorporated.
Slowly whisk in the evaporated milk until fully combined.
Pour custard into the prepared crust.
Bake at 425 degrees Fahrenheit for 15 minutes.
Reduce oven to 350 degrees Fahrenheit and bake for 40 minutes until set.
Notes
Use canned pumpkin puree, not pumpkin pie filling. Room temperature eggs mix more easily. Ensure the crust is partially baked to avoid a soggy bottom. Store leftovers refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Find it online: https://itisrecipes.com/classic-pumpkin-pie-recipe/