why make this recipe
Classic Pumpkin Pie is a beloved dessert, especially during the fall and holiday seasons. It combines a smooth, spiced filling with a flaky, buttery crust that brings warmth and comfort to any table. This recipe is simple to make and is sure to please family and friends alike. Whether for Thanksgiving dinner or just a cozy autumn evening, Classic Pumpkin Pie is a go-to dessert that highlights the best of pumpkin’s natural sweetness and flavor.
how to make Classic Pumpkin Pie
Ingredients
- 1 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 1 can (12 oz) evaporated milk
Directions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie plate.
- In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and eggs.
- Gradually stir in the evaporated milk until well combined.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, until the filling is set and a knife inserted near the center comes out clean.
- Allow to cool before serving.
how to serve Classic Pumpkin Pie
Serve Classic Pumpkin Pie with a dollop of whipped cream on top for an extra touch of sweetness and creaminess. You can also sprinkle a little cinnamon or nutmeg on the whipped cream for added flavor. Enjoy it warm or at room temperature for the best taste.
how to store Classic Pumpkin Pie
To store your Classic Pumpkin Pie, cover it with plastic wrap or aluminum foil. Keep it in the refrigerator where it will stay fresh for up to 3 days. If you have leftovers, you can also freeze the pie. Wrap it tightly in plastic wrap and then in foil, and it can last in the freezer for up to 2 months.
tips to make Classic Pumpkin Pie
- Let your pie crust rest in the fridge for at least 30 minutes before rolling it out. This helps it stay flaky.
- Use fresh spices for the best flavor.
- If you like a sweeter pie, you can add a little extra sugar to the filling.
- Make sure to cool the pie completely before slicing for cleaner slices.
variation
If you want to try a twist on the classic recipe, consider adding a layer of cream cheese to the bottom of the pie crust. It adds a delightful richness. You can also mix in some chocolate chips or use a gingersnap crust for a different flavor profile.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just roast and puree it until smooth. You will need about 2 cups of pureed fresh pumpkin.
Can I make the pie ahead of time?
Absolutely! You can bake the pie a day or two in advance and store it in the refrigerator until ready to serve.
How do I know when the pie is done?
The pie is done when the filling is set and a knife inserted near the center comes out clean. It may still have a slight jiggle but should not be liquid.
Classic Pumpkin Pie
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie plate.
- In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and eggs.
- Gradually stir in the evaporated milk until well combined.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, until the filling is set and a knife inserted near the center comes out clean.
- Allow to cool before serving.