Description
Indulge in the classic flavors of fall with this Great Pumpkin Pie recipe. A perfect blend of spices and creamy pumpkin filling in a flaky pie crust, this dessert is a must-have for your holiday table.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling:
- 1 can (15 ounces) pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
Serving:
- Whipped cream for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie dish.
- Mix the filling: In a large bowl, combine pumpkin puree, sugars, spices, salt, and eggs; mix well.
- Add dairy: Stir in evaporated milk and heavy cream until smooth.
- Fill the crust: Pour the filling into the pie crust.
- Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40–50 minutes.
- Cool and serve: Let the pie cool before slicing and serving with whipped cream.
Notes
- For a creamier texture, use all heavy cream instead of evaporated milk.
- The pie can be made a day ahead and refrigerated.
- To prevent a soggy crust, blind-bake for 10 minutes before filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29 g
- Sodium: 260 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
