Homemade Pumpkin Pie: A Classic Fall Favorite
A cherished dessert that embodies the warm flavors of autumn with its rich, creamy filling and perfectly flaky crust.
Equipment
- Mixing Bowl
- Pie Pan
- Oven
- Whisk
Ingredients
Ingredients
- 15 ounces Pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 3/4 cup Granulated sugar Can substitute with brown sugar for a deeper flavor.
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground cloves
- 1 teaspoon Ground nutmeg
- 2 large Eggs Essential for binding the filling.
- 1 cup Evaporated milk Adds richness without heaviness.
- 1 9-inch Pie crust Pre-made or homemade.
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your pie crust and chill it in the refrigerator.
- In a mixing bowl, combine pumpkin puree, sugar, and spices.
- Add eggs and whisk until well combined.
- Pour in evaporated milk and mix until smooth.
- Pour the filling into the chilled pie crust.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes.
- Allow the pie to cool on a wire rack for at least two hours before serving.
Notes
Serve with whipped cream or a sprinkle of cinnamon for extra flavor.