Classic Pumpkin Pie
A traditional favorite, this pumpkin pie features a rich and creamy filling with warm spices like cinnamon and nutmeg, all nestled in a flaky crust. It's the quintessential autumn dessert that pairs perfectly with a dollop of whipped cream.
Prep time: 15 minutesCook time: 1 hourServes: 8
Ingredients
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 can (15 oz) pumpkin puree
1 can (12 fl oz) evaporated milk
1 unbaked 9-inch deep-dish pie crust
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix the sugar, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, beat the eggs lightly.
4. Stir in the pumpkin and the sugar-spice mixture.
5. Gradually stir in the evaporated milk until the mixture is smooth.
6. Pour the filling into the unbaked pie crust.
7. Bake in the preheated oven for 15 minutes.
8. Reduce the temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
9. Cool on a wire rack for 2 hours.
10. Serve immediately or refrigerate.
Storage
Store the pumpkin pie covered in the refrigerator for up to 3 days.
Reheating
Reheat individual slices in the microwave for 30 seconds to 1 minute or warm the entire pie in a 300°F (150°C) oven for 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
