Description
Classic Homemade Pumpkin Pie is a rich, spiced dessert with a silky pumpkin custard filling and a flaky crust—perfect for holidays, fall gatherings, or cozy indulgence any time of year.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice
- 1/2 tsp salt
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Crimp or shape the edges as desired.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves or allspice, salt, and vanilla extract.
- Gradually stir in evaporated milk until the filling is smooth and well combined.
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 425°F for 15 minutes. Then reduce temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is set but slightly jiggly.
- Remove from oven and let cool completely on a wire rack.
- Chill for several hours or overnight before serving for best flavor and texture.
Notes
- Substitute pumpkin pie spice (1½ tsp) for the individual spices if needed.
- Replace evaporated milk with full-fat coconut milk for a dairy-free version.
- Maple syrup or honey can be used in place of some sugar for deeper flavor.
- Try a graham cracker crust or add pecan topping for texture variation.
- Serve with whipped cream, vanilla ice cream, or crème fraîche.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg