Harvest Pumpkin Pie

A timeless and hearty pumpkin pie with a rich and creamy filling, embraced by a flaky golden crust. This dessert perfectly captures the essence of autumn with its warm spices and deep pumpkin flavor.

Prep time: 15 minutes
Cook time: 52 minutes
Serves: 8

Ingredients

1 1/2 cups canned pumpkin puree

3/4 cup brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

2 large eggs

1 cup evaporated milk

1 unbaked 9-inch pie crust

Instructions

1. Preheat the oven to 425°F.

2. In a large bowl, mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

3. Add eggs and beat lightly, then stir in evaporated milk until smooth.

4. Pour the pumpkin mixture into the pie crust.

5. Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake for another 40-50 minutes or until a knife inserted near the center comes out clean.

6. Cool on a wire rack for at least 2 hours before serving.

Storage

Store leftover pumpkin pie in the refrigerator, covered, for up to 4 days.

Reheating

To reheat, warm slices in the oven at 350°F for 10-15 minutes, or microwave on medium power for 30-45 seconds.

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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.