Classic Pumpkin Pie
No Thanksgiving dessert menu is complete without a Classic Pumpkin Pie. This easy pumpkin pie recipe results in a perfectly spiced filling that is prepared in one bowl and ready for the oven in minutes!
- 9-inch unbaked single crust pie pastry (homemade or store-bought)
- ¾ cup granulated sugar
- 1 ½ to 2 teaspoons ground cinnamon (see Notes section below)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
- 15 ounce can pumpkin puree not pie filling
- 12 ounce can evaporated milk
- whipped cream for serving
Preheat oven to 425 degrees F.
Combine the sugar, cinnamon, pumpkin pie spice, ginger, cloves and salt in a small bowl. Set aside.
Whisk the eggs in separate large bowl. Stir in pumpkin and sugar-spice mixture. Stir in the evaporated milk. The mixture will be very thin. Pour it into the unbaked pie crust.
Bake in preheated 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue to bake for 40 to 50 minutes or until wooden skewer or knife inserted near center comes out clean. Cool on wire rack for no more than 2 hours. Serve immediately or refrigerate.
Serve at room temperature or chilled with whipped cream.
Use up to 2 teaspoons cinnamon for a very well spiced pie. Check the ingredients on your pumpkin pie spice to see if it includes cloves (McCormick brand doesn't). If it does, feel free to reduce or eliminate the amount of cloves called for in the recipe to suit your taste.
Pie Crust Tip
If you've had issues with a soggy bottom crust on your pies, place a pizza stone on a lower rack in your oven when you preheat it and bake the pie on top of it. It radiates heat into the bottom of the pie dish and cooks the crust nicely.
Pumpkin Pie should not be allowed to sit out at room temperature for longer than 2 hours for food safety concerns. After cooling, it should be promptly transferred to the refrigerator. I like to drape a sheet of wax paper over the top to help prevent condensation and keep it refrigerated until ready to serve. The pie will stay fresh and delicious for up to 3 to 4 days in the refrigerator.
Make the pie as directed in a disposable metal pie tin. Allow the pie to cool completely then refrigerate until well chilled. Wrap it with several layers of plastic wrap and a final layer of foil. Freeze for up to 1 month at the most. Defrost and serve the pie within 2 weeks for best quality.
A good alternative to freezing a whole pumpkin pie is to make and freeze just the pie crust in advance. You can whip up the quick and easy filling and bake the pie the day before or even early in the morning on the day you intend to serve it.
Pumpkin pie filling has the tendency to "weep" moisture which can cause a soggy crust if not thawed properly. Avoid a soggy pie crust by allowing your baked pumpkin pie to defrost completely in the refrigerator overnight. Remove the foil and plastic wrap and lay a sheet of wax paper or foil lightly over the pie and refrigerate for 12 to 24 hours. Blot any droplets of moisture with a paper towel before serving.
Serving: 1slice | Calories: 281kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 312mg | Potassium: 284mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8436IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 2mg