Description
This Classic Homemade Pumpkin Pie recipe delivers a rich, creamy, and warmly spiced dessert perfect for holiday gatherings or any cozy occasion. Made from real pumpkin puree and a blend of cinnamon, ginger, and cloves, this pie balances sweet and spice with a flaky bottom crust and a smooth custard-like filling topped with whipped cream.
Ingredients
Pie Crust
- 1 Bottom Pie Crust
Filling
- 1 Can (15 oz) Libby Pure Pumpkin (not pumpkin pie filling mix)
- 3/4 cups white sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs, at room temperature
- 1 can evaporated milk (12 oz)
Topping
- Whipping cream for topping
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the white sugar, ground cinnamon, salt, ground ginger, and ground cloves until evenly blended to create the spiced sugar mixture.
- Add Eggs: Beat the two large eggs in a separate bowl, then add them to the spiced sugar mixture, stirring thoroughly to combine.
- Incorporate Pumpkin and Milk: Stir in the canned pure pumpkin and evaporated milk to the egg and spice mixture, mixing well until the filling is smooth and uniform.
- Pour Filling into Crust: Pour the pumpkin filling evenly into the unbaked bottom pie crust, ensuring the filling is leveled.
- Bake at High Temperature: Preheat your oven to 425°F (220°C) and bake the pie for 15 minutes initially. This helps set the crust and start the cooking process.
- Adjust Oven Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake the pie for an additional 40 to 50 minutes until the filling is set and the crust is golden brown.
- Check Doneness: Test the pie’s center by inserting a knife or toothpick; it should come out clean or with just a bit of moist filling attached, indicating the pie is done baking.
- Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set properly.
- Add Whipped Cream Topping: Once cooled, garnish the pie with whipped cream before serving to enhance the flavor and texture.
Notes
- Ensure the eggs are at room temperature to help blend more evenly with the filling.
- Do not use pumpkin pie filling canned mix as it contains spices and sweeteners that will alter the recipe balance.
- If the crust edges brown too quickly, cover them with foil to prevent burning while the rest of the pie bakes.
- Allow the pie to cool completely before slicing to ensure clean cuts and proper filling consistency.
- Whipped cream topping is optional but adds a creamy contrast to the spiced pumpkin filling.
