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.

Ingredients

Scale

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.

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.