Pumpkin Pie Recipe
A traditional pumpkin pie recipe is a staple of any fall gathering or holiday feast. The smooth, spicy filling and flaky crust of this dessert are sure to evoke comforting nostalgia in every bite. Whether hosting Thanksgiving dinner or simply craving a seasonal treat, this homemade pumpkin pie always meets that demand-the pie is quick and easy to prepare.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Oven
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pure pumpkin puree
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large Eggs
- 1 (12 oz) can evaporated milk
- Optional: whipped cream for topping
Instructions
- An oven temperature of 425° Fahrenheit (220° Celsius) is needed.
- In a big bowl, whisk the pumpkin puree with sugar, salt, cinnamon, ginger, and cloves.
- Beat in the eggs; then add the evaporated milk very slowly, stirring until homogeneous.
- Pour the mixture into an unbaked crust.
- Bake for 15 minutes in the 425°F oven; then drop the temperature down to 350°F and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Take the pie out of the oven and have it chill for at least 2 hours on a wire rack.
- Serve with whipped cream, if desired, while leftover pie can be kept refrigerated.