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–+ servings
pumpkin pie slice on a white plate, whipped cream, cinnamon

Pumpkin Pie

This pumpkin pie bakes up silky, warmly spiced, and perfectly balanced between creamy filling and crisp crust. It’s simple, reliable, and tastes like classic fall comfort in every slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 can 15 ounces pumpkin puree
  • 3 large eggs
  • 1 cup evaporated milk
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 425°F.
  2. Place the unbaked pie crust into a 9-inch pie dish.
  3. In a large bowl, whisk the pumpkin puree until smooth.
  4. Add the eggs and whisk until combined.
  5. Add the granulated sugar and brown sugar and whisk.
  6. Add the cinnamon, ginger, nutmeg, and salt.
  7. Whisk until the spices are evenly blended.
  8. Stir in the evaporated milk and vanilla.
  9. Whisk until the filling is smooth and pourable.
  10. Pour the filling into the crust.
  11. Bake at 425°F for 15 minutes.
  12. Reduce the oven temperature to 350°F.
  13. Continue baking for 35–45 minutes.
  14. Check for doneness; the center should jiggle slightly but not slosh.
  15. If the crust browns too quickly, cover edges with foil.
  16. Remove from the oven when set.
  17. Cool completely on a rack.
  18. Refrigerate for at least 2 hours before slicing.
  19. Slice and serve.

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