Description
This classic Easy Pumpkin Pie recipe features a smooth and spiced pumpkin filling baked in a flaky 9-inch pie crust. Perfectly balanced with cinnamon, ginger, and cloves, this pie is a comforting fall favorite that’s simple to prepare and ideal for holiday desserts or cozy gatherings.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pumpkin pie.
- Mix Filling: In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, ground cinnamon, ground ginger, ground cloves, and salt until the mixture is smooth and well combined.
- Fill Pie Crust: Pour the pumpkin mixture evenly into the unbaked 9-inch pie crust, ensuring a smooth surface.
- Bake Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F (220°C) for 15 minutes. Afterward, 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.
- Cool Pie: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours before slicing. Optionally, serve with whipped cream for extra indulgence.
Notes
- Using a baking sheet under the pie helps prevent oven spills.
- Letting the pie cool fully ensures the filling sets properly for clean slices.
- Adjust spices according to your personal preference for warmth and flavor.
- Store leftover pie covered in the refrigerator and consume within 3-4 days.
