Description
This classic Pumpkin Pie is rich, creamy, and perfectly spiced with cinnamon, nutmeg, and cloves. A holiday favorite with a flaky crust and smooth pumpkin filling.
Ingredients
Units
Scale
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 (12 oz) can evaporated milk
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix together pumpkin, sugar, salt, cinnamon, ginger, and cloves.
- Beat in eggs, then gradually stir in evaporated milk until fully combined.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for at least 2 hours before serving.
- Serve with whipped cream if desired.
Notes
- Use homemade or store-bought pie crust as preferred.
- Let the pie cool completely before slicing to allow filling to set.
- Pumpkin pie can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg