Classic American Pumpkin Pie Recipe
American · Dessert · 75 min total
A rich, spiced custard filling in a flaky pie crust, perfect for Thanksgiving or any fall gathering.
20
min prep
min prep
55
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 (12 oz) can evaporated milk
Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk together pumpkin, sugar, cinnamon, ginger, cloves, and salt.
- Add eggs and beat lightly until well combined.
- Gradually stir in evaporated milk until smooth.
- Pour filling into unbaked pie crust.
- Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 40-50 minutes, until a knife inserted near the center comes out clean.
- Cool on a wire rack for at least 2 hours before serving. Serve at room temperature or chilled.
Tips
- For a deeper flavor, use freshly grated ginger and nutmeg.
- Store leftovers covered in the refrigerator for up to 4 days.
- Serve with whipped cream for a classic touch.
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