Best Pumpkin Pie Recipe
Are you searching for the Best Pumpkin Pie Recipe? You have come to the right place! This recipe gives you a delicious pie made with warm spices. It’s the perfect dessert for Thanksgiving or a family gathering.
Servings: 8 servings
Calories: 325kcal
Ingredients
- 1-9 inch pie crust store bought or homemade
- 1 cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 1- 15 oz can pumpkin puree
- 1- 12 oz can evaporated milk
- 3 large eggs room temperature
Instructions
- Preheat the oven to 400°F
- If using homemade pie crust, place dough on a flour surface and roll out into a 12 inch round. Place dough round into a 9 inch deep pie dish and then using fingers crimp edges all around the top of the pie crust. Blind bake pie crust and then let cool to room temperature.
- In a large mixing bowl, add in brown sugar, cinnamon, ground ginger, ground nutmeg, ground cloves and salt. Whisk mixture together.
- Add in pumpkin puree, evaporated milk, and eggs. Whisk until blended well.
- Pour mixture into cooled pie shell. You can egg wash the top of the crust before baking if you wish.
- Bake for 15 minutes. Then reduce the oven temperature to 350°F and continue to bake for 40-45 minutes until a toothpick comes out clean. The filling should be puffed and jiggles just slightly in the center when gently shaken. If the pie crust is getting too brown during baking, loosely cover with aluminum foil while baking.
- Cool on a wire rack once removed from the oven to room temperature.
Notes
If you are making ahead of time, once the pie cools completely, cover and refrigerate for up to 2 days before serving.
When using a store bought pie crust, you do not need to blind bake before adding pumpkin pie mixture.
I used Libby’s pumpkin puree in this recipe. It gives the best flavor and coloring.
If you choose to use a shallow pie plate, this recipe will make two pumpkin pies.
This recipe can be used with fresh pumpkin puree but make sure you use a paper towel to take out a lot of the moisture before adding to the other pie ingredients.
Make sure to keep a close eye on the pumpkin pie whole baking, you do not want to over bake the pie and you do not want the pie crust to burn.
To prevent cracking you do not want to overbake the pie.
Make sure the pie cools completely before serving, this will take 2-3 hours to do so.
When using a store bought pie crust, you do not need to blind bake before adding pumpkin pie mixture.
I used Libby’s pumpkin puree in this recipe. It gives the best flavor and coloring.
If you choose to use a shallow pie plate, this recipe will make two pumpkin pies.
This recipe can be used with fresh pumpkin puree but make sure you use a paper towel to take out a lot of the moisture before adding to the other pie ingredients.
Make sure to keep a close eye on the pumpkin pie whole baking, you do not want to over bake the pie and you do not want the pie crust to burn.
To prevent cracking you do not want to overbake the pie.
Make sure the pie cools completely before serving, this will take 2-3 hours to do so.
Nutrition
Calories: 325kcal | Carbohydrates: 49g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 331mg | Potassium: 343mg | Fiber: 2g | Sugar: 33g | Vitamin A: 9024IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 2mg