Description

This classic pumpkin pie is rich, smooth, and full of cozy fall spices. Made with pure pumpkin puree, warm cinnamon, nutmeg, and a flaky homemade or store-bought crust, it’s the perfect dessert for Thanksgiving or any chilly day when you’re craving something sweet and comforting.

Ingredients

1 (9-inch) unbaked pie crust
1 (15 oz) can pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
3 large eggs
1 cup evaporated milk
1/2 cup whole milk
1 tsp vanilla extract

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Instructions

Preheat your oven to 425°F (220°C).
Roll out the pie crust and place it in a 9-inch pie dish. Crimp the edges as desired.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Add the eggs one at a time, whisking until smooth.
Stir in the evaporated milk, whole milk, and vanilla extract until fully combined.
Pour the filling into the prepared pie crust.
Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40–50 minutes, or until the center is set and a knife inserted near the center comes out clean.
Let the pie cool completely on a wire rack.

Serve with whipped cream if desired.

Notes

Pie can be made a day ahead and stored in the fridge.
For extra flavor, try adding a pinch of black pepper or cardamom.
If the crust is browning too quickly, cover the edges with foil during baking.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 25g
Sodium: 300mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg