Pumpkin Pie
Pumpkin pie is the quintessential dessert of the autumn season. Its creamy filling, infused with warm spices, evokes the essence of cozy gatherings and festive feasts. Whether it’s Thanksgiving, a family dinner, or just a weekend treat, this Classic Pumpkin Pie is a must-have on the table.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses pantry staples and a few classic additions for a traditional flavor.
- Perfect Texture: Creamy, smooth, and just the right amount of firmness.
- Customizable: Suitable for lactose-free and almond-milk variations.
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious pie:
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
(Substitute with lactose-free or almond cooking milk for a dairy-free option) - 1 unbaked 9-inch deep-dish pie shell (4-cup volume)
Step-by-Step Instructions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). - Prepare the Filling:
- In a small bowl, mix the sugar, cinnamon, salt, ginger, and cloves.
- In a large bowl, beat the eggs. Stir in the pumpkin and sugar-spice mixture. Gradually mix in the evaporated milk.
- Fill the Pie Shell:
Pour the prepared filling into the unbaked pie shell, spreading it evenly. - Bake the Pie:
- Place the pie on the middle rack of your oven. Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 40 minutes, or until a knife inserted near the center comes out clean.
- Cool and Serve:
Cool the pie on a wire rack for at least 2 hours. Serve immediately or refrigerate until ready to enjoy.
Tips for the Perfect Pumpkin Pie
- Avoid Overmixing: Blend the ingredients just enough to combine. Overmixing can result in cracks during baking.
- Use a Deep-Dish Pie Shell: Pumpkin pie filling expands slightly as it bakes, so a deep-dish shell ensures no spills.
- Check Doneness: A clean knife inserted near the center is the best indicator that your pie is ready.
Customizations and Variations
- Lactose-Free Version: Swap evaporated milk for lactose-free or almond cooking milk for a dairy-free dessert.
- Crustless Pumpkin Pie: Skip the crust entirely and bake the filling in a greased pie pan for a low-carb alternative.
- Extra Spice: Add a pinch of nutmeg or allspice for a bolder flavor.
Serving Suggestions
- Top your pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Garnish with a sprinkle of cinnamon or a drizzle of caramel for a festive flair.
Storage and Leftovers
- Refrigerator: Cover and store in the fridge for up to 4 days.
- Freezer: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.
A Slice of Fall Bliss
This classic pumpkin pie recipe is a timeless treasure that brings warmth and joy to any table. Its silky texture and harmonious blend of spices make it the perfect ending to a festive meal.
Have you tried this recipe? Let me know in the comments below or share your pumpkin pie photos on social media. I’d love to see your creations!
Looking for more seasonal desserts? Check out my recipes for Maple Pecan Pie or Grandma’s Butterscotch Pie to keep the fall flavors going.
Happy baking! 🎃🥧
Pumpkin Pie
Classic pumpkin pie is a creamy, spiced dessert with a flaky crust, perfect for fall gatherings. Made with pumpkin puree, cinnamon, nutmeg, and cloves, it's a holiday favorite that brings warmth and nostalgia to the table.
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Equipment
9" pie crust
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can 15 ounces LIBBY’S® 100% Pure Pumpkin
- 1 can 12 fluid ounces NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
- 1 unbaked 9-inch 4-cup volume deep-dish pie shell
Instructions
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated 425 °F oven for 15 minutes. Reduce temperature to 350 °F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Tried this recipe?Let us know how it was!
