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Classic Pumpkin Pie

A delicious slice of perfect pumpkin pie topped with whipped cream and a sprinkle of cinnamon.
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A smooth, spiced pumpkin custard pie in a flaky crust, perfect for Thanksgiving.

Ingredients

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  • 1 unbaked 9-inch pie crust
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 1 (12 ounce) can evaporated milk

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well.
  3. Stir in the eggs and evaporated milk until smooth.
  4. Pour the filling into the unbaked pie crust.
  5. Bake at 425°F (220°C) for 15 minutes.
  6. Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
  7. Let the pie cool completely on a wire rack before serving.

Notes

  • For a richer flavor, you can substitute heavy cream for the evaporated milk.
  • To prevent a cracked pie, avoid overbaking. The center should be slightly jiggly.
  • If you prefer not to use a pre-made pumpkin pie spice blend, the combination of cinnamon, ginger, cloves, and nutmeg provides a classic flavor.
  • Using canned pumpkin puree is convenient and ensures a consistent texture.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-pie-smooth-autumn-hug/