Description
A classic pumpkin pie made with a rich filling and a flaky crust, perfect for the holidays.
Ingredients
Scale
- 1 9-inch unbaked pie crust
- 1 3/4 cups pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, and salt until fully combined and smooth.
- Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula if needed.
- Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the center is set and a knife inserted in the center comes out clean.
- Cool the pie on a wire rack for at least 2 hours before slicing. Serve plain or with whipped cream.
Notes
- Allowing the pie to cool completely improves the flavor and texture before serving.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg