Description
This Tasty Pumpkin Pie is the ultimate fall dessert—smooth, creamy, and loaded with comforting spices like cinnamon, nutmeg, and clove. Nestled in a flaky buttery crust, it brings the warmth of the season straight to your plate. Whether you need a quick Thanksgiving dessert, easy pie recipe, or just classic comfort food, this pumpkin pie hits all the right notes. Ideal for both beginner bakers and seasoned pros, it’s a must-try addition to your holiday dessert table. It also makes a wonderful choice for weekend baking or cozy food ideas all season long.
Ingredients
1 9-inch pie crust (homemade or store-bought)
1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
3/4 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 425°F (220°C). Roll out pie crust into a 9-inch pie dish and crimp the edges. Refrigerate while preparing filling.
2. In a large bowl, whisk together pumpkin puree, eggs, and sugar until smooth.
3. Add evaporated milk, vanilla, spices, and salt. Whisk until fully combined and creamy.
4. Pour filling into the chilled crust. Gently tap the dish to release air bubbles.
5. Bake at 425°F for 15 minutes. Then reduce temperature to 350°F (175°C) and bake for 40–50 minutes or until center is set with a slight jiggle.
6. Cool completely on a wire rack, then refrigerate at least 3 hours or overnight before serving.
Notes
For a firmer filling, chill the pie overnight before slicing.
You can use a graham cracker crust, but blind bake it for 10 minutes first for best texture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg