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Pumpkin Pie Recipe

This pumpkin pie is creamy, perfectly spiced, and baked in a flaky, golden crust. Foolproof and comforting, it’s the ultimate holiday dessert that always slices beautifully and tastes just like tradition.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
2 hours
Total Time 3 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought
  • 1 15-ounce can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/4 cups evaporated milk or half-and-half for a richer pie
  • Optional: 1 teaspoon vanilla extract
  • Optional garnish: whipped cream caramel sauce, candied pecans

Method
 

  1. Prepare the crust: If using homemade crust, roll it out and fit it into a 9-inch pie pan. Trim and crimp the edges. Chill while preparing the filling.
  2. Preheat oven to 425°F (220°C). Place a baking sheet in the oven to heat.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  4. Beat in the eggs and egg yolk until smooth. Gradually whisk in evaporated milk (and vanilla, if using). The filling should be creamy but not overly runny.
  5. Pour filling into prepared crust. Place the pie dish onto the preheated baking sheet.
  6. Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the center is just set and a knife inserted near the edge comes out clean. The middle should still jiggle slightly.
  7. Cool completely on a wire rack, then chill for at least 2 hours before slicing.
  8. Serve topped with whipped cream or your favorite garnish.