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Classic Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Elizabeth
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Classic Pumpkin Pie is a beloved autumn dessert featuring a smooth, spiced pumpkin filling baked in a flaky pie crust. This recipe uses fresh pumpkin puree combined with warm spices like cinnamon, nutmeg, and ginger, enriched with evaporated milk and eggs for a creamy texture. Perfect for holiday gatherings or cozy fall evenings, it’s easy to prepare and serves about eight people.

Ingredients

Scale

Pie 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 fl oz) evaporated milk
  • 2 large eggs

Pie Crust

  • 1 store-bought or homemade pie crust (9-inch)

Instructions

  1. Preheat oven: Set your oven to 425°F (220°C) to be ready for initial baking of the pumpkin pie.
  2. Mix filling: In a large mixing bowl, whisk together the fresh pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger powder, evaporated milk, and eggs until the mixture is smooth and well combined.
  3. Prepare crust: Roll out your pie crust on a clean surface and carefully place it into a 9-inch pie dish, pressing gently to fit the shape of the dish.
  4. Fill crust: Pour the pumpkin filling into the prepared pie crust, leaving some space at the top to allow for bubbling during baking.
  5. Bake pie: Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 40 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
  6. Cool and serve: Remove the pie from the oven and allow it to cool completely before slicing. Serve with whipped cream or ice cream if desired for added richness.

Notes

  • Use fresh pumpkin puree made from cooked and mashed pumpkin for the best flavor.
  • If using canned pumpkin puree, ensure it is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
  • To avoid soggy crust, pre-baking or blind baking the crust for a few minutes before adding filling can help.
  • Keep an eye on the crust edges during baking; cover edges with foil if they brown too quickly.
  • Allow the pie to cool fully to let the filling set properly, which ensures clean slices.
  • Store leftover pie covered in the refrigerator for up to 3-4 days.

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Find it online: https://easycookingworld.com/classic-pumpkin-pie-recipe/