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Classic Pumpkin Pie

Classic pumpkin pie in a white pie dish with a slice missing, topped with whipped cream and cinnamon.
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Classic Pumpkin Pie is a creamy, spiced, and foolproof holiday dessert made with simple ingredients and baked to perfection in a flaky crust.

Ingredients

Scale
  • 1 pie crust (store-bought or homemade)
  • 15 oz can pumpkin puree
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 12 oz can evaporated milk
  • Whipped cream for garnish (optional)
  • Sprinkle of ground cinnamon for garnish (optional)

Instructions

  1. Preheat oven to 425°F. Place the pie crust in a pie pan, decorate the edges if desired, and refrigerate while preparing the filling.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, and granulated sugar until smooth.
  3. Add cinnamon, salt, ginger, nutmeg, and cloves. Whisk until well combined.
  4. Slowly whisk in the evaporated milk until fully incorporated and smooth.
  5. Pour the filling into the prepared pie crust. Cover the edges with foil or a pie crust shield to prevent burning.
  6. Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (without removing the pie) and bake for an additional 40–50 minutes until the center jiggles slightly.
  7. Remove the pie and let it cool on a wire rack for 2–3 hours until completely cool.
  8. Refrigerate or serve with whipped cream and a sprinkle of cinnamon, if desired.

Notes

  • The center should jiggle slightly when done—don’t overbake to avoid cracks.
  • Blind baking the crust is optional but not required.
  • You can use heavy cream or coconut milk as substitutes for evaporated milk.
  • For a twist, add 2 tablespoons of bourbon to the filling.
  • Sweetened condensed milk can be used instead of evaporated milk and sugars.

Nutrition

Find it online: https://recipeeasily.com/classic-pumpkin-pie-dessert-recipe/