Pumpkin Pie is the quintessential holiday dessert. It's got it all from its melt in your mouth crust, rich custard- filling, and vibrant color, this is a pie like no other.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
- 1/2 recipe pie crust only need 1/2 for bottom
- 3/4 cup sugar granulated
- 1 tsp cinnamon ground
- 1 tsp allspice ground
- 1/4 tsp nutmeg ground
- 1/2 tsp ginger ground
- 1/2 tsp cloves ground
- 1/4 tsp salt
- 2 large eggs
- 15 oz canned pumpkin 1 can
- 12 oz evaporated milk 1 can
Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
Preheat your oven to 425 °F.
In a small bowl, mix together the sugar, cinnamon, allspice, ginger, cloves and salt.
In a large bowl, beat the eggs. Stir in the pumpkin and the sugar-spice mixutre. Gradually stir in the evaporated milk. Set aside.
If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough. Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
Pour the pumpkin filling into the pie shell.
Bake at 425 °F for 15 minutes. Reduce the temperature to 350 °F; bake for 40 minutes or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack for 2 hours.
Top with whipped cream, if preferred, cut into slices and serve. Refrigerate leftovers.
- Pumpkin pies are great because they can easily be made a day or two ahead. You can bake it, cool it to room temperature, then wrap it in plastic wrap and store it in the fridge until ready to serve.
This option works just great! It’ll last up to a month in the freezer. Just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil.
- To defrost, place the pie in the fridge overnight and let it defrost slowly.
Serving: 1slice | Calories: 228kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 195mg | Potassium: 226mg | Fiber: 2g | Sugar: 20g | Vitamin A: 6761IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg