Pumpkin Pie Recipe
What You’ll Love About This Recipe
This pumpkin pie recipe is a crowd-pleaser, blending classic flavors with a simple process that anyone can master.
- Creamy Filling: A smooth, spiced pumpkin mix that’s rich and perfectly sweet.
- Flaky Crust: A buttery, golden crust that complements the filling without overpowering it.
- Effortless Prep: Minimal ingredients and straightforward steps make it stress-free to bake.
Recipe
Pumpkin pie is a classic dessert that embodies the essence of fall, with its rich, spiced filling and flaky crust. This recipe is simple to follow and yields a perfectly creamy and flavorful pie that’s sure to be a hit at any gathering.
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 (12-ounce) can evaporated milk
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
- Beat in the eggs until fully incorporated.
- Gradually stir in the evaporated milk until the mixture is smooth.
- Pour the filling into the unbaked pie crust.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool completely on a wire rack before serving.
Notes:
For a smoother filling, strain the pumpkin mixture through a fine-mesh sieve before pouring it into the crust. Serve with whipped cream for an extra indulgent treat.
Time:
Prep Time: 15 minutes
Cooking Time: 55-65 minutes
Serving: 8 slices
Nutrition
This classic pumpkin pie recipe delivers a delicious dessert that’s perfect for the holidays. Below is the nutritional information per serving.
| Nutrition Facts | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 70mg |
| Sodium | 300mg |
| Total Carbs | 40g |
| Dietary Fiber | 3g |
| Sugars | 25g |
| Protein | 6g |
What To Serve With It
I love serving my pumpkin pie with a dollop of whipped cream, it adds just the right touch of sweetness. If I’m feeling extra indulgent, I’ll scoop on some vanilla ice cream for a cool, creamy contrast. Both options make the pie even more special, and I can never decide which I like better!
Whipped Cream
A dollop of homemade whipped cream transforms pumpkin pie from delicious to irresistible. I love experimenting with whipped cream flavors, like adding a hint of cinnamon, vanilla, or even a splash of bourbon for a grown-up twist. The whipped cream texture is key—it should be light, fluffy, and just firm enough to hold its shape. I use cold heavy cream and a whisk or mixer, stopping just before it gets too stiff. It’s a simple touch, but it elevates every bite. Trust me, once you try it, you’ll never want pumpkin pie without it. It’s the perfect finishing touch!
Vanilla Ice Cream
Nothing beats the classic combo of warm pumpkin pie and a scoop of cold vanilla ice cream—it’s like they were made for each other. The creamy vanilla flavors melt into the spiced pie, creating a perfect balance. I love adding a drizzle of caramel or a sprinkle of cinnamon as ice cream toppings for extra flair. If you’re feeling fancy, try a dash of nutmeg or crushed pecans. Trust me, it’s a game-changer. Whether you serve it straight from the freezer or slightly softened, that velvety vanilla scoop turns every bite into pure comfort. Simple, but oh-so-delicious.
