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Classic Pumpkin Pie

A beloved dessert that combines a smooth, spiced filling with a flaky, buttery crust, perfect for the fall and holiday seasons.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 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
For the crust
  • 1 9-inch pie crust

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Roll out the pie crust and fit it into a 9-inch pie plate.
  3. In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and eggs.
  4. Gradually stir in the evaporated milk until well combined.
  5. Pour the filling into the prepared pie crust.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. 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.
  3. Allow to cool before serving.

Notes

Serve with whipped cream on top. For storage, cover with plastic wrap or aluminum foil and keep in the refrigerator for up to 3 days. Can freeze for up to 2 months.