Description
This best pumpkin pie recipe features a perfectly spiced, creamy filling nestled in a flaky deep-dish pie crust. With classic warm spices like cinnamon, ginger, nutmeg, and cloves, combined with smooth pumpkin puree and evaporated milk, this dessert is a timeless favorite perfect for holiday gatherings or any cozy occasion.
Ingredients
Scale
Pie Crust
- 1 – 9 inch pie crust (store bought or homemade)
Filling
- 1 cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 – 15 oz can pumpkin puree
- 1 – 12 oz can evaporated milk
- 3 large eggs (room temperature)
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for blind baking the pie crust and initial baking of the pie.
- Prepare the pie crust: If using homemade dough, roll it out on a floured surface into a 12-inch round. Transfer it into a 9 inch deep pie dish, crimp the edges using your fingers, and blind bake the crust. Let it cool completely to room temperature before proceeding.
- Mix dry ingredients: In a large mixing bowl, whisk together brown sugar, cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to evenly combine the spices and sugar.
- Add wet ingredients: Pour in the pumpkin puree, evaporated milk, and the eggs into the dry mixture. Whisk thoroughly until you have a smooth, well-blended filling.
- Fill the crust: Pour the filling into the pre-baked and cooled pie crust. Optionally, brush the top edge of the crust with an egg wash to give it a nice golden finish when baked.
- Bake the pie: Bake at 400°F for 15 minutes. Then lower the oven temperature to 350°F and continue baking for 40-45 minutes. The pie is done when a toothpick inserted near the center comes out clean and the filling has puffed up and jiggles slightly. Cover the crust loosely with foil if it starts browning too much.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack to room temperature before serving, allowing the filling to set perfectly.
Notes
- Ensure eggs are at room temperature for a smooth filling texture.
- Blind baking the crust helps prevent a soggy bottom.
- Use aluminum foil to shield the crust edges if they brown too quickly during baking.
- Letting the pie cool fully is crucial for the filling to set properly before slicing.
- Leftover pumpkin pie keeps well refrigerated for up to 3-4 days.
