Nothing says fall quite like a slice of homemade pumpkin pie. 🎃🥧 This easy, classic recipe delivers the perfect balance of creamy pumpkin filling, warm spices, and a flaky crust—just like grandma used to make. Whether you’re baking for Thanksgiving, Christmas, or a cozy weekend treat, this pie is guaranteed to fill your kitchen with the irresistible aroma of cinnamon and nutmeg. Best of all, it’s simple to prepare with just one mixing bowl and a pre-made or homemade crust. Serve it with a dollop of whipped cream, and you’ve got a timeless dessert that will never go out of style. 🍁✨
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
Ingredients List
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (12 oz) can evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Whipped cream, for serving
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Baking sheet (to catch drips)
- Cooling rack
Step-by-Step Instructions
- Preheat oven: Set oven to 425°F (220°C). Place pie dish on a baking sheet.
- Mix filling: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth. 🎃🥄
- Assemble pie: Pour mixture into prepared pie crust.
- Bake: Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 40 minutes, until the center is almost set (a slight jiggle is okay).
- Cool: Let pie cool completely on a wire rack for at least 2 hours. This helps filling set.
- Serve & enjoy: Slice and top with whipped cream for the perfect finish. 🍰✨
Pro Tips
- Make Ahead: Bake the pie 1 day in advance and store in the fridge.
- No Cracks: Don’t overbake—the pie sets as it cools.
- Crust Shield: Cover edges with foil halfway through baking to prevent over-browning.
- Serving Idea: Sprinkle with cinnamon sugar or candied pecans before serving. 🌰
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 280 | 6g | 40g | 11g | 3g | 25g |