Here’s a classic pumpkin pie recipe 🎃🥧—creamy, spiced, and perfect for fall or any time you want a cozy dessert:
🎃 Classic Pumpkin Pie
Ingredients (9-inch pie)
Crust:
- 1 pre-made pie crust (or homemade)
Filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 tsp salt
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
Instructions
- Preheat oven
- 425°F (220°C)
- Prepare crust
- Place pie crust in a 9-inch pie pan. Flute edges if desired.
- Make filling
- In a large bowl, whisk together pumpkin, sugar, spices, and salt.
- Beat in eggs.
- Gradually stir in evaporated milk until smooth.
- Assemble pie
- Pour filling into crust.
- Bake
- Bake 15 minutes at 425°F, then reduce to 350°F (175°C) and bake 40–50 minutes more.
- Filling should be set but slightly jiggly in the center.
- Cool
- Let pie cool at room temperature 2 hours. Refrigerate for best slicing.
- Serve
- Top with whipped cream if desired.
⭐ Tips & Variations
- Crust options: graham cracker crust works for a sweeter touch
- Spice mix: adjust cinnamon, ginger, or nutmeg to taste
- Make ahead: pie can be made a day in advance and chilled
- Mini pies: use muffin tins for single-serve pumpkin pies
I can also give a no-bake pumpkin pie or air fryer mini pumpkin pies recipe next if you want.
Do you want me to do that?
