Classic Pumpkin Pie
A quintessential holiday centerpiece, this traditional custard-style pumpkin pie features a buttery, crisp crust and a velvety smooth, spiced filling. Using evaporated milk ensures a rich, firm texture that slices perfectly every time. Infused with warm notes of cinnamon, ginger, and cloves, this pie is the perfect balance of earthy sweetness and holiday tradition for any autumn gathering.
- Prep Time: 20
- Cook Time: 55
- Total Time: 180
- Yield: 8 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
15 oz 100% pure canned pumpkin
12 fl oz evaporated milk
2 large eggs, room temperature
3/4 cup granulated sugar
2 tsp pumpkin pie spice
1 pre-made or homemade 9-inch pie crust
Instructions
Preheat your oven to 425°F for the initial crust setting.
Roll out your pie dough to fit a 9-inch pie plate, press in firmly, and trim/crimp the edges.
Chill the prepared pie crust in the refrigerator for at least 20 minutes to prevent shrinkage during baking.
In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined.
Stir in the sugar and pumpkin spice blend until smooth.
Add the pumpkin puree and whisk until no streaks remain.
Slowly pour in the evaporated milk while stirring continuously until the mixture is uniform.
Pour the filling into the prepared crust.
Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 40 minutes.
Remove from oven and allow to cool completely for at least 2 hours before serving to ensure the custard sets.
Notes
Ensure you are using 100% pumpkin puree and not pre-mixed pumpkin pie filling. To check for doneness, a knife inserted near the center should come out clean. Cool completely on a wire rack before refrigerating.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Find it online: https://itisrecipes.com/classic-pumpkin-pie/