Classic Pumpkin Pie

Nothing says comfort quite like a classic Pumpkin Pie. With its silky smooth texture, cozy blend of cinnamon and nutmeg, and buttery crust, this pie is the ultimate fall and holiday dessert. Whether you’re gathering with family or hosting friends, this timeless treat brings warmth and nostalgia to every bite.

Why You’ll Love This Recipe

• Smooth, creamy pumpkin filling with warm spices
• Flaky, golden homemade or store-bought crust
• Perfect for fall and holiday celebrations
• Simple to prepare and make ahead
• A classic that everyone loves

Ingredients

For the Filling:

• 1 can (15 oz) pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C).
2. Roll out your pie crust and place it in a 9-inch pie dish. Trim and crimp edges as desired.
3. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, spices, and salt until smooth.
4. Gradually add evaporated milk and whisk until fully combined.
5. Pour the pumpkin mixture into the prepared crust.
6. Bake for 15 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and bake for 40–45 minutes more, until the center is set.
7. Cool completely before slicing.
8. Serve with whipped cream or vanilla ice cream.

Tips & Variations

• For a dairy-free version, use coconut milk instead of evaporated milk.
• Add a touch of maple syrup for extra flavor.
• Use a graham cracker crust for a twist on the classic.
• Decorate with pie crust cutouts or cinnamon dusting for presentation.

Storage & Freezer Instructions

• Refrigerate: Store covered for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months.
• Thaw: Refrigerate overnight before serving.
• Reheat: Warm slices in the oven for 10 minutes at 300°F (150°C).

Serving & Pairing Ideas

• Serve chilled or slightly warm with whipped cream.
• Pair with a hot latte, chai tea, or spiced cider.
• Add a drizzle of caramel sauce for indulgence.
• Garnish with toasted pecans or a dusting of nutmeg.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes, you can bake it a day in advance and refrigerate it overnight. It’s even better after resting!

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree your pumpkin for a fresher taste. You’ll need about 2 cups.

How do I know when the pie is done baking?

The edges should be firm, and the center should jiggle slightly when gently shaken.

Can I use store-bought crust?

Yes, a store-bought crust works perfectly for convenience and saves time.

Ready to Make It?

There’s nothing more comforting than the aroma of freshly baked Pumpkin Pie filling your kitchen. With its silky smooth filling and buttery crust, this dessert captures the essence of fall in every bite. Save this recipe and bring a slice of cozy sweetness to your next family gathering, it’s a classic worth baking year after year.

You Might Also Like

• Pecan Pie – Rich, nutty, and perfectly sweet for holiday tables
• Sweet Potato Casserole – Comforting side dish with a buttery topping
• Maple Walnut Fudge – Sweet, creamy fudge with nutty crunch
• Gingerbread Loaf with Vanilla Glaze – Warmly spiced loaf perfect for fall

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