Description
This best pumpkin pie recipe is a foolproof holiday favorite made with creamy pumpkin filling, warm spices, and a flaky crust. Perfect for Thanksgiving, make-ahead prep, or cozy fall nights.
Ingredients
- 1 (15 oz) can 100% pumpkin puree
- 2 large eggs
- ¾ cup packed brown sugar
- 1 (12 oz) can evaporated milk
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
- 1 9-inch pie crust (homemade or store-bought)
Instructions
1. Preheat oven to 375°F and blind bake the crust.
2. Whisk together eggs, brown sugar, and vanilla.
3. Stir in pumpkin, spices, salt, then add evaporated milk.
4. Pour filling into the cooled crust.
5. Bake at 350°F for 50–60 minutes until the center jiggles slightly.
6. Turn off oven, crack door, and let pie cool inside 15 minutes.
7. Cool completely at room temperature, then refrigerate at least 3 hours.
8. Serve with whipped cream or toppings of choice.
Notes
Use canned pumpkin for best texture and flavor.
Don’t overbake—center should jiggle slightly when done.
Cracks can be avoided with a gentle cool-down.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg