Description
This Classic Pumpkin Pie recipe delivers a perfectly spiced, creamy pumpkin filling nestled in a flaky pie crust. Ideal for autumn celebrations or holiday desserts, the pie features warm flavors of cinnamon, nutmeg, and ginger, baked to golden perfection with a smooth texture and comforting aroma.
Ingredients
Scale
Filling
- 2 cups fresh pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger powder
- 1 can (12 oz) evaporated milk
- 2 large eggs
Crust
- 1 prepared pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s at the perfect temperature for the initial baking stage of the pie.
- Prepare Filling: In a mixing bowl, whisk together fresh pumpkin puree, granulated sugar, ground cinnamon, nutmeg, ginger powder, evaporated milk, and eggs until the mixture is smooth and well combined, ensuring an even spice distribution.
- Prepare Pie Crust: Roll out your pie crust on a lightly floured surface and carefully place it into a 9-inch pie dish, pressing it gently into the edges for an even base.
- Fill Crust: Pour the pumpkin filling into the pie crust, leaving a small gap at the top to allow for bubbling and expansion during baking.
- Bake Initial High Heat: Bake the pie on the middle rack for 15 minutes at 425°F (220°C) to help set the crust and start firming the filling.
- Bake at Lower Temperature: Lower the oven temperature to 350°F (175°C) and continue baking the pie for an additional 40 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Serve slices with whipped cream or vanilla ice cream, if desired.
Notes
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree if pressed for time.
- To prevent a soggy bottom crust, bake on a lower rack or use a pie shield to protect crust edges from over-browning.
- Check the pie after 40 minutes at 350°F to avoid overbaking—filling should be mostly set but slightly jiggly in the center.
- Let the pie cool fully for clean slicing and better texture.
