Pumpkin Pie Recipe
You will fall in love after taking one bite of this pie! This foolproof Pumpkin Pie recipe has a perfectly golden crust filled with a deliciously rich and creamy filling that will melt in your mouth.
Ingredients
- 1 (9-inch) homemade pie crust or store-bought*
- ¾ cup packed light brown sugar ((165g))
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large eggs (room temperature)
Directions
- 1
If using a homemade pie crust or sheets of store-bought crust, line a 9-inch pie dish with dough and crimp edges. Chill the crust until ready to use (see notes about blind baking).
- 2
Preheat the oven to 400F.
- 3
In a large mixing bowl, whisk together the sugar, spices, and salt. Add the pumpkin, milk, and eggs, and whisk until well combined. Pour into the pie shell. (You can brush the edges of the pie crust with an egg wash, if desired.)
- 4
Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken, about 40 minutes. Remove from the oven and let cool completely on a wire rack. If making ahead, cover and refrigerate for up to 2 days before serving.