Pumpkin Pie Recipe

Makes: 1 pie (9-inch) — Serves 8

Ingredients

For the filling:

• 1 can (15 oz) pumpkin purée
• 1 can (12 oz) evaporated milk
• 2 large eggs
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves (optional)
• ½ tsp salt

For the crust:

• 1 store-bought or homemade 9" pie crust
  (Homemade: 1¼ cups flour, ½ cup cold butter, ¼ tsp salt, 3–4 tbsp ice water)

Instructions

1. Prepare the crust

• Preheat oven to 425°F (220°C).
• Place pie crust in a 9-inch pie dish and crimp edges.
• Chill crust in the fridge for 10 minutes.

2. Make the filling

• In a mixing bowl, whisk together eggs and sugar.
• Add pumpkin, spices, and salt. Mix well.
• Add evaporated milk slowly and stir to combine.

3. Fill & bake

• Pour filling into pie crust.
• Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 40–50 minutes, or until center is set and a knife or toothpick inserted near the center comes out mostly clean.

4. Cool

• Cool on a rack for at least 2 hours before slicing.
  (Helps filling firm up.)

Serving Suggestions

• Top with fresh whipped cream or vanilla ice cream
• Sprinkle with cinnamon or nutmeg
• Drizzle with caramel for extra decadence

Tips

• Tent crust edges with foil halfway through baking if browning too quickly.
• For silkier texture, strain filling through a sieve before pouring.
• Make ahead: Pie can be baked 1 day in advance and refrigerated.

Optional Variations

• Maple Pumpkin Pie: Replace ¼ cup sugar with maple syrup.
• Brown Sugar Pumpkin Pie: Swap granulated sugar for light brown sugar.
• Pumpkin Spice Pie: Use 1½ tsp pumpkin spice instead of all individual spices.

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