Classic Pumpkin Pie
This Classic Pumpkin Pie is SO EASY! A smooth, creamy filling with warm spices in a flaky crust — perfect for fall and holiday gatherings.
Servings: 8 servings
Ingredients
For the Pie Crust
- 1 pie crust 9-inch pie crust store-bought or homemade
For the Pumpkin Filling
- 2 cups pumpkin puree pure pumpkin puree (not pumpkin pie filling)
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
Instructions
Prepare the Pie Crust
- Preheat your oven to 425°F (220°C). If you’re using a homemade crust, roll it out on a lightly floured surface to fit your 9-inch pie dish. Transfer the crust to the pie dish, gently pressing it into the edges. Trim any excess dough and crimp the edges decoratively if desired. Chill the crust in the refrigerator while you prepare the filling to help maintain its shape during baking.
Mix the Pumpkin Filling
- In a large bowl, combine 2 cups pumpkin puree, 1 cup evaporated milk, 3/4 cup granulated sugar, and 1/2 teaspoon salt. Add your spices — 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Crack in the 2 large eggs, then whisk everything together until smooth and fully incorporated. The filling should have a creamy consistency with all the spices evenly distributed.
Assemble and Bake
- Remove your pie crust from the fridge. Pour the pumpkin filling into the crust, smoothing it out with a spatula. Place the pie on a baking sheet to catch any drips and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes. The pie is done when the edges are set but the center still has a slight jiggle — it will continue to firm up as it cools.
Cool and Serve
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling period is crucial for the filling to set perfectly. Serve your Classic Pumpkin Pie plain, or with a generous dollop of whipped cream or your favorite topping.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling Pin
- Aluminum foil or pie shield
- Cooling rack
Notes
- Refrigerate leftovers covered for 3 to 4 days to maintain freshness.
- Freeze the pie wrapped tightly for up to 2 months; thaw overnight before serving.
- Prevent overbaking by baking at high heat first, then lowering the temperature.
- For a variation, swirl in cream cheese before baking for a tangy twist.
- Serve chilled with vanilla ice cream during summer for a refreshing treat.
