This classic pumpkin pie recipe promises a perfectly spiced, silky-smooth filling that’ll make your holiday table complete. Ready in just 1 hour and 35 minutes, this foolproof dessert strikes an ideal balance of sweetness and warm autumn flavors.
With only 225 calories per slice and packed with vitamin A, it’s a relatively guilt-free indulgence that delivers pure comfort in every bite. Whether you’re an experienced baker or trying your first homemade pie, these step-by-step instructions guarantee delicious results.
Essential Ingredients for Perfect Pumpkin Pie
- Pie Crust: 9-inch deep dish, either homemade or store-bought, unbaked
- Sugar Base: ¾ cup granulated sugar for ideal sweetness
- Warming Spices: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves for that cozy fall flavor
- Pumpkin: 15 oz can pumpkin puree, make sure it’s 100% pure pumpkin
- Binding Elements: 2 large eggs at room temperature for best results
- Creamy Addition: 12 oz evaporated milk for silky smooth texture
- Seasoning: ½ tsp salt to enhance all flavors
Step-by-Step Baking Instructions
- Prep Work: Get your oven nice and hot at 425°F – perfect temperature for a crispy crust
- Mix Base: Combine those fresh eggs with pumpkin until smooth and uniform
- Spice Blend: Whisk sugar with all those wonderful autumn spices in a separate bowl
- Combine: Gently mix your spice blend into the pumpkin mixture
- Add Richness: Pour in evaporated milk gradually while stirring for the perfect consistency
- First Bake: Bake at 425°F for 15 minutes to set the crust nicely
- Final Bake: Reduce to 350°F and continue for 40-50 minutes until almost set
- Check Doneness: Give a gentle wiggle – a slight jiggle in center is perfect
- Cool Down: Let it rest on a wire rack until completely cool for clean slices
Perfect Doneness Test
The famous “jiggle test” makes checking your pumpkin pie so simple! Give the pie a gentle shake – you want to see just a tiny wobble in the center, like Jell-O. The middle will keep setting as it cools.
If you prefer using a knife, slide it into the center – it should come out clean without any wet filling. Both methods work great, so use whichever makes you feel most confident!
Make-Ahead Tips
Pumpkin pie is amazing for planning ahead! You can bake it 1-2 days before serving. Just let it cool completely, then cover it loosely with foil and pop it in the fridge. The flavors actually get even better after a day of chilling. Take it out about 30 minutes before serving to bring it to room temperature – this gives you the best taste and texture.
Serving Ideas
While this pie is wonderful on its own, adding a few special touches can make it extra special! A dollop of freshly whipped cream is classic and dreamy. Try sprinkling some extra cinnamon on top, or drizzle with warm caramel sauce.
For a fun twist, add a handful of toasted pecans – they bring amazing crunch and nutty flavor. Serve at room temperature for the best taste experience.
Fresh vs Canned Pumpkin
Both fresh and canned pumpkin work beautifully in this recipe! If using fresh, be sure to drain it really well in a fine-mesh strainer or cheesecloth to remove extra moisture. This helps your pie set perfectly. Canned pumpkin (not pie filling) is super convenient and gives consistent results every time. Either choice will make a delicious pie!
Pumpkin Pie
Equipment
- Large Bowl
- Wire cooling rack
- Pie dish
Ingredients
For the Pumpkin Pie
- 1 9-inch Homemade pie crust, or store-bought, deep dish, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce canned pumpkin or fresh pumpkin puree
- 12 ounce evaporated milk
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl beat the eggs and pumpkin together.
- In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
- Gradually stir in the evaporated milk.
- Carefully pour mixture into unbaked pie shell.
- Bake at 425 degrees F for for 15 minutes.
- Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set.
- Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.
