Description
This Classic Pumpkin Pie is the definitive holiday dessert, featuring a perfectly spiced, silky custard filling cradled in a crisp, golden pastry crust. By using room-temperature ingredients and a pre-blind-baked shell, this recipe ensures a smooth texture and a professional, firm bottom that avoids any sogginess. It is a timeless, crowd-pleasing treat that perfectly captures the warm, aromatic essence of the autumn season.
Ingredients
15 oz canned pumpkin puree
12 fl oz full-fat evaporated milk
3/4 cup granulated sugar
2 large eggs
2 tsp pumpkin spice (cinnamon, nutmeg, and cloves)
1/2 tsp fine sea salt
1 disk pie crust (store-bought or homemade)
Instructions
Preheat oven to 425°F for the crust.
Roll out chilled pastry dough onto a lightly floured surface.
Fit dough into a nine-inch pie pan and crimp edges.
Bake the empty crust for 10 minutes to set the structure.
Whisk eggs in a large glass bowl until fully incorporated.
Add pumpkin puree, sugar, spices, and salt to the eggs and mix well.
Slowly pour in the evaporated milk while stirring until smooth.
Pour the filling into the pre-baked pie shell.
Reduce oven heat to 350°F and bake for 45 minutes or until set.
Notes
Ensure you use pure pumpkin puree and not pre-sweetened pumpkin pie mix. Brown sugar may be substituted for granulated sugar for a deeper flavor profile. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg