Printable Recipe
Pumpkin Pie
This homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. It features a rich, smooth filling in a tender, flaky crust, flavored with fall spices.
Prep time
35 min
Cook time
55 min
Total time
1 hr 30 min
Yield
8
Ingredients
10
Steps
4
Filed under: dessert, baking.
Source channel: Preppy Kitchen
Key ingredients
homemade pie crust or store-bought*, packed light brown sugar, ground cinnamon, ground ginger, ground nutmeg.
Ingredients
- 1 (9-inch) homemade pie crust or store-bought*
- ¾ cup packed light brown sugar (165g)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large eggs (room temperature)
Method
- If using a homemade pie crust, roll the pie crust to a 14-inch circle. Line a 9-inch pie dish with the pie dough and crimp edges. Chill the crust until ready to use (see notes about blind baking).
- Position an oven rack in the bottom third, and preheat the oven to 400F.
- In a large mixing bowl, whisk together the sugar, spices, and salt. Add the pumpkin, milk, and eggs, and whisk until well combined. Pour into the pie shell. (You can brush the edges of the pie crust with an egg wash, if desired.)
- Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken, about 40 minutes. Remove from the oven and let cool completely on a wire rack. If making ahead, cover and refrigerate for up to 2 days before serving.