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Classic Pumpkin Pie

A comforting and nostalgic dessert with a velvety pumpkin filling and warm spices, perfect for family gatherings and chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Thanksgiving
Calories: 280
Ingredients Method Notes

Ingredients
  

For the filling
  • 15 oz canned pumpkin puree Ensure it's pure pumpkin, not pie filling.
  • 3/4 cup granulated sugar Can substitute with maple syrup for a deeper flavor.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 12 fluid ounces evaporated milk
For the crust
  • 1 9-inch pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine the canned pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt. Mix well until all ingredients are combined.
  3. Whisk in the eggs to the pumpkin mixture until smooth.
  4. Gradually add evaporated milk to the pumpkin mixture, stirring continuously until well blended.
  5. Pour the pumpkin filling into the pie crust, smoothing it out gently with a spatula.
Baking
  1. Carefully place the pie in the preheated oven and bake for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes. The pie is done when a knife inserted in the center comes out clean.
  3. Allow the pie to cool for at least 2 hours before serving to help the filling set properly.

Notes

Store in the refrigerator for 3-4 days. Wrap it tightly to freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore flavor and texture.