This classic recipe makes a creamy, warmly spiced pie with a flaky crust and a rich pumpkin filling. It is simple enough for a beginner and makes a wonderful dessert for Thanksgiving, family dinners, or any cozy autumn gathering.
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling Time: 2 hours
Servings: 8
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can (15 ounces) pumpkin purée
- 1 can (12 ounces) evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
1. Prepare the oven and crust.
Preheat your oven to 425°F. Place the unbaked pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Crimp the edges for a finished appearance.
2. Prepare the filling.
In a large mixing bowl, whisk together the pumpkin purée, eggs, sugar, cinnamon, ginger, nutmeg, salt, and vanilla. Gradually add the evaporated milk, whisking until the mixture is completely smooth and well combined.
3. Fill the pie.
Pour the pumpkin mixture carefully into the prepared pie crust. Avoid filling it all the way to the very top to prevent spills.
4. Bake.
Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and bake for another 35–45 minutes. The pie is ready when the edges are set and a knife inserted near the center comes out mostly clean.
5. Cool and serve.
Remove the pie from the oven and place it on a wire rack. Let it cool for at least 2 hours before slicing. Serve with a generous spoonful of whipped cream if desired.
Storage
Cover leftover pie and refrigerate for up to 4 days. For the best texture, serve chilled or allow individual slices to sit at room temperature for a few minutes before serving.