Classic Creamy Pumpkin Pie
This timeless pumpkin pie features a silky, spiced custard filling tucked into a buttery, flaky crust. By using high-quality aromatics and evaporated milk, this recipe achieves a dense, velvety texture that holds its shape beautifully. It is the perfect centerpiece for any holiday feast, offering a professional-grade stability that ensures a clean, restaurant-quality slice every time. Skip the guesswork and enjoy a consistent, reliable dessert that captures the essence of autumn in every bite.
Ingredients
- 1 9-inch deep dish unbaked pie shell
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs, room temperature
- 15 oz pumpkin puree
- 12 oz evaporated milk
Instructions
- Preheat your oven to 425 degrees F.
- Whisk the eggs and pumpkin puree in a large mixing bowl until fully combined.
- Combine the sugar, cinnamon, salt, ginger, and cloves in a separate small container.
- Add the dry ingredient blend to the pumpkin mixture, stirring until uniform.
- Stir the evaporated milk gradually into the base to ensure a smooth consistency.
- Pour the completed pumpkin mixture carefully into the unbaked pie shell.
- Bake the pie at 425 degrees F for exactly 15 minutes.
- Reduce the oven temperature to 350 degrees F and continue baking for 40 to 50 minutes.
- Remove the pie when a knife inserted near the center comes out clean.
Notes
Ensure you are using pure pumpkin puree and not canned pumpkin pie filling which already contains spices and sugar. Allow the pie to cool completely on a wire rack before slicing to ensure the custard sets properly. Store leftovers in the refrigerator.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 42gProtein: 7gFat: 10gSaturated Fat: 4gCholesterol: 65mgSodium: 280mgFiber: 3gSugar: 22g
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