There’s something magical about the aroma of pumpkin pie baking in the oven. With its creamy, spiced filling and buttery crust, this classic dessert has become a staple of holiday tables and cozy gatherings. Whether you’re a seasoned baker or a beginner, this foolproof pumpkin pie recipe will impress your guests and become a favorite tradition.
How to Make Pumpkin Pie
Pumpkin pie is surprisingly simple to prepare. With a few basic ingredients and straightforward steps, you’ll create a rich, flavorful dessert that embodies the warmth of fall spices. Let’s dive in!
Step-by-Step Instructions
- Prepare the Crust: Roll out your pie dough and fit it into a 9-inch pie pan. Trim and crimp the edges, then refrigerate for 30 minutes.
- Preheat the Oven: Set your oven to 425°F (220°C).
- Make the Filling: In a mixing bowl, whisk together pumpkin puree, eggs, sugar, spices, and evaporated milk until smooth.
- Assemble: Pour the filling into the chilled pie crust, smoothing the top with a spatula.
- Bake: Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes. The pie is done when the center is slightly jiggly but set.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream.
Pumpkin Pie
8
servings20
minutes50
minutesIngredients
1 9-inch pie crust (store-bought or homemade)
1 can (15 oz) pumpkin puree
2 large eggs
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 can (12 oz) evaporated milk
Directions
- Roll out the pie crust and place it in a 9-inch pie pan. Trim and crimp the edges, then chill for 30 minutes.
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, and evaporated milk until smooth.
- Pour the filling into the chilled crust and smooth the top.
- Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for 40-50 minutes, until the center is set.
- Let the pie cool completely before serving.
FAQ
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes! Roast and puree fresh pumpkin for a homemade touch. Be sure to drain excess moisture for the best texture.
Q: How do I know when the pie is done?
A: The pie is ready when the center is slightly jiggly but mostly set. It will firm up as it cools.
Q: Can I make pumpkin pie ahead of time?
A: Absolutely. Pumpkin pie can be made a day in advance and stored in the refrigerator.
