Traditional Pumpkin Pie
This classic autumnal dessert features a smooth, spiced custard nestled within a crisp, buttery pastry crust. By using a precise ratio of heavy evaporated milk and farm-fresh eggs, this recipe delivers a silky, stable texture that cuts perfectly every time. Infused with aromatic cinnamon, ginger, and cloves, it is the quintessential holiday treat that warms the soul and satisfies the palate during the cooler months.
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
15 oz can 100% pure pumpkin puree
2 large eggs
1/2 cup granulated sugar
12 oz can evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 unbaked 9-inch pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk the eggs in a large mixing bowl until fully combined.
Add the pumpkin puree to the eggs and stir until the mixture is smooth.
Incorporate the sugar, cinnamon, ginger, cloves, and salt into the pumpkin base.
Slowly pour the evaporated milk into the bowl while whisking continuously.
Pour the custard mixture carefully into the unbaked pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35 minutes or until set.
Notes
Ensure the pumpkin puree is not pre-mixed pie filling. Using room temperature eggs helps prevent curdling and ensures a smoother custard. Allow the pie to cool completely before slicing to maintain a clean edge.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Find it online: https://itisrecipes.com/traditional-pumpkin-pie/