Description
A classic pumpkin pie for Thanksgiving. Creamy pumpkin filling in a flaky crust.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 425°F (220°C).
- Place the pie crust in a 9-inch pie plate.
- Whisk eggs in a bowl. Stir in pumpkin puree, evaporated milk, sugars, and spices until smooth.
- Pour filling into crust.
- Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake 40–50 minutes, until the center is set and a knife comes out clean.
- Cool completely before serving.
Notes
- Chill the pie before serving for easier slicing.
- If the crust browns too quickly, cover edges with foil or a pie shield.
- Serve with whipped cream if you like.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg