Pumpkin Pie

Pumpkin Pie is a quintessential dessert that graces many tables during the fall and winter seasons, especially during Thanksgiving. Its rich, spiced filling encased in a flaky crust offers a comforting and nostalgic flavor that has been cherished for generations.

Why You’ll Love This Recipe

• Classic Flavor: Combines the warmth of spices with the sweetness of pumpkin for a timeless taste.

• Simple Ingredients: Utilizes readily available pantry staples.

• Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

• Versatile: Perfect for holidays, gatherings, or a cozy night in.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pre-made pie crust

• 1 can (15 oz) pumpkin puree

• 3/4 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 large eggs

• 1 cup evaporated milk

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

Directions

1. Preheat Oven: Set your oven to 425°F (220°C).

2. Prepare Filling: In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt. Mix until smooth and well combined.

3. Assemble Pie: Place the pre-made pie crust into a 9-inch pie dish. Pour the pumpkin mixture into the crust, spreading it evenly.

4. Bake: Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40–50 minutes, or until a knife inserted near the center comes out clean.

5. Cool: Remove the pie from the oven and allow it to cool completely on a wire rack before serving.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 55–65 minutes

• Total Time: 1 hour 10–20 minutesBrooklyn Farm Girl+12Tastes of Lizzy T+12Preppy Kitchen+12Tastes Better From Scratch+9Inspired Taste+9Sugar and Soul+9

Variations

• Fresh Pumpkin: Use homemade pumpkin puree for a more robust flavor.

• Spice Blend: Substitute individual spices with 1 ½ teaspoons of pumpkin pie spice.

• Dairy-Free: Replace evaporated milk with coconut milk or almond milk.

• Crustless: Omit the crust and bake the filling in a greased pie dish for a gluten-free option.

Storage/Reheating

• Refrigeration: Store the cooled pie in the refrigerator, covered, for up to 4 days.

• Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

• Reheating: Warm individual slices in the microwave for 15–20 seconds or in a preheated oven at 300°F (150°C) for 10–15 minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin puree can be used. Ensure it’s well-drained to prevent excess moisture.

How do I know when the pie is done?

The pie is done when a knife inserted near the center comes out clean, and the filling is set but slightly jiggly in the center.

Can I make the pie ahead of time?

Absolutely. Pumpkin pie can be made a day in advance and stored in the refrigerator.

What can I serve with pumpkin pie?

Whipped cream, vanilla ice cream, or a drizzle of caramel sauce complement pumpkin pie well.

Can I use a different type of crust?

Yes, graham cracker or gingersnap crusts are delicious alternatives to traditional pie crust.

Is it necessary to blind bake the crust?

For this recipe, blind baking is not required. The crust bakes adequately with the filling.

Can I use condensed milk instead of evaporated milk?

Condensed milk is sweeter and thicker; if used, reduce the added sugars accordingly.

How do I prevent cracks in the pie?

Avoid overbaking and allow the pie to cool gradually to minimize cracking.

Can I add other spices?

Yes, nutmeg or allspice can be added for additional flavor depth.

Is pumpkin pie gluten-free?

The filling is gluten-free, but ensure the crust is made with gluten-free ingredients if needed.

Conclusion

This classic Pumpkin Pie recipe offers a delightful blend of spices and creamy pumpkin filling, making it a perfect dessert for autumn gatherings and holiday celebrations. Its simplicity and rich flavor ensure it will be a favorite for years to come.

Pumpkin Pie

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 55–65 minutes
• Total Time: 0 hours
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This classic Pumpkin Pie is rich, creamy, and perfectly spiced with cinnamon, ginger, and cloves. Made with pumpkin puree and a buttery crust, it’s a must-have dessert for Thanksgiving, fall gatherings, or any time you crave cozy flavors.

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Ingredients

Scale 1x2x3x

1 pre-made pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt

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Instructions

• Preheat Oven:
  Preheat oven to 425°F (220°C).

• Mix Filling:
  In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.

• Fill Pie Crust:
  Pour the pumpkin mixture into the prepared pie crust.

• Bake:
  Bake at 425°F for 15 minutes.
  Reduce heat to 350°F (175°C) and bake for an additional 40–50 minutes, or until the center is set and a knife inserted comes out clean.

• Cool & Serve:
  Let pie cool completely before serving. Best served chilled or at room temperature.

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Notes

• Top with whipped cream or a sprinkle of cinnamon before serving.
• For best results, use a glass or ceramic pie dish.
• Store leftovers in the refrigerator for up to 4 days.
• You can make the pie a day ahead for easy entertaining.