Pumpkin Pie Recipe
The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!
Ingredients
- 19-inch homemade pie crust (, or store-bought, deep dish, unbaked)
- ¾ cupgranulated sugar
- 1 teaspoonground cinnamon
- ½ teaspoonsalt
- ½ teaspoonground ginger
- ¼ teaspoonground cloves
- 2 largeeggs
- 15 ouncecan canned pumpkin (or fresh pumpkin puree)
- 12 ouncecan evaporated milk
Directions
- 1
Preheat oven to 425 degrees F.
- 2
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
- 3
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
- 4
Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
- 5
Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.