Description
This classic pumpkin pie recipe delivers a creamy, spiced filling inside a flaky pie crust, perfect for fall celebrations and holiday dinners. Made with fresh pumpkin puree, warming spices like cinnamon, nutmeg, and ginger, and a smooth custard base of evaporated milk and eggs, this pie offers a traditional taste that’s both comforting and delicious.
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 1/2 cups evaporated milk
- 2 large eggs
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare it for the initial baking stage of the pie.
- Prepare the filling: In a large mixing bowl, combine the fresh pumpkin puree, granulated sugar, ground cinnamon, nutmeg, ginger powder, evaporated milk, and eggs. Whisk thoroughly until the mixture is smooth and well blended.
- Prepare the crust: Roll out your pie crust if homemade, or use a store-bought crust, and place it evenly into a 9-inch pie dish, pressing it to adhere to the sides and bottom.
- Fill the crust: Pour the pumpkin filling into the prepared pie crust, ensuring you leave some space at the top to allow for bubbling during baking.
- Bake the pie: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. After this, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. Serve with whipped cream or ice cream if desired for an extra indulgent treat.
Notes
- Use fresh pumpkin puree for a vibrant flavor or canned pumpkin puree if fresh is not available.
- Check the pie filling for doneness by inserting a knife or toothpick near the center; it should come out clean.
- Allow the pie to cool fully to ensure the filling sets properly and slices neatly.
- Spices can be adjusted to taste or substituted with pumpkin pie spice blend for convenience.
- Store leftovers covered in the refrigerator for up to 3-4 days.
