Clean recipe · frommypan.com
Classic Pumpkin Pie The Timeless Dessert Everyone Loves
Original recipe: frommypan.com
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Ingredients
- 1 (9-inch) unbaked pie crust
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- 1 (12 fl oz) can evaporated milk
Instructions
- Start by preheating your oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie pan, crimping the edges nicely to your liking. In a large bowl, mix together the sugar, salt, cinnamon, ginger, and cloves until evenly combined. In another bowl, beat the eggs well. Then, stir in the pumpkin puree and the sugar-spice mix into the beaten eggs until smooth. Slowly add the evaporated milk while stirring to combine everything well.
- Pour the pumpkin filling into the prepared pie crust. Bake in the preheated oven at 425°F (220°C) for 15 minutes to help set the crust. After 15 minutes, reduce the heat to 350°F (175°C), and continue baking for another 40 to 50 minutes. You’ll know the pie is ready when a knife inserted near the center comes out clean.
- Remove the pie from the oven and set it on a wire rack to cool completely. This helps the filling firm up for perfect slices. Before serving, add a generous dollop of whipped cream on top and sprinkle a little ground cinnamon for a lovely finishing touch. Enjoy your classic pumpkin pie warm or chilled – it’s a true fall favorite!
- Yes, you can! Roast and puree a sugar pumpkin until smooth before using it as a substitute. Keep in mind fresh pumpkin may have more moisture, so strain excess liquid to prevent a soggy filling.
- Store leftovers covered in the refrigerator for up to 3-4 days. Pumpkin pie is best enjoyed chilled or at room temperature, so take it out a little before serving.
- Absolutely! Bake the pie and store it in the fridge overnight. This actually helps flavors meld and makes slicing easier. Just add whipped cream right before serving.
- If the crust edges brown too quickly, cover them with aluminum foil or a pie shield halfway through baking to prevent burning while the filling finishes cooking.