Description
This classic pumpkin pie recipe delivers a rich, smooth, and warmly spiced dessert perfect for fall and holiday gatherings. Made with creamy pumpkin purée, cinnamon, nutmeg, and a traditional pie crust, this old-fashioned pumpkin pie offers comforting flavors and a tender texture baked to perfection.
Ingredients
Scale
Pie
- 1 pie crust (9-inch, unbaked)
- 1 can (15 oz) pumpkin purée
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare the filling: In a large mixing bowl, whisk together the pumpkin purée, sugar, eggs, evaporated milk, cinnamon, and nutmeg until the mixture is smooth and well combined.
- Pour into crust: Carefully pour the pumpkin filling into the unbaked pie crust, spreading it evenly.
- Bake at high temperature: Preheat the oven to 425°F (220°C). Place the pie on the center rack and bake for 15 minutes to set the crust and start cooking the filling.
- Reduce heat and continue baking: Lower the oven temperature to 350°F (175°C) without opening the oven door. Bake for an additional 40 minutes until the filling is set but still slightly jiggly in the center.
- Cool the pie: Remove the pie from the oven and let it cool on a wire rack to room temperature before serving, allowing the filling to fully set.
Notes
- Use a deep-dish pie crust for a thicker filling if preferred.
- To prevent the crust edges from burning, cover them with foil or a pie shield halfway through baking.
- For a dairy-free variation, substitute evaporated milk with coconut milk or almond milk, adjusting sweetness as needed.
- Let the pie rest for at least 2 hours before slicing to ensure clean cuts.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.