There’s nothing quite like a slice of warm, creamy pumpkin pie to celebrate the fall season. This classic recipe delivers a perfectly spiced filling encased in a flaky crust. It’s the perfect dessert to share with family and friends.
Prep Time 25 minutes
Cook Time 45- 50 minutes
Total Time 1 hour 15 minutes
Nutrition Facts (per slice):
- Calories: 250
- Fat: 15g
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 4g
Ingredients:
- 1 (9-inch) homemade pie crust or store-bought*
- 3/4 cup packed light brown sugar (160g)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon of pumpkin spice
- 1/2 teaspoon salt
- 1 can pumpkin puree (425g)
- 1 can evaporated milk (250g)
- 3 large eggs, room temperature
Instructions:
If using a homemade pie crust or store-bought pie crust sheets, line a 9-inch pie dish with the dough and crimp the edges. Chill the crust until ready to use.
Preheat your oven to 400°F (200°).
In a large bowl, whisk together the brown sugar, spices, and salt. Add the pumpkin puree, evaporated milk, and eggs, and whisk until well combined. Pour the filling into the prepared pie crust. Brush the edges of the crust with an egg wash, if desired. Bake for 15 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set and slightly puffed.
Let the pie cool completely on a wire rack before serving with a scoop of whipped cream or vanilla ice cream.
Tips:
- For a richer flavor, use dark brown sugar.
- To prevent a soggy crust, pre-bake the crust for 10-12 minutes before adding the filling.
- For a more intense pumpkin flavor, roast the pumpkin before pureeing it.
Enjoy this classic pumpkin pie! Let me know if you have any other questions.
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