Description
This easy pumpkin pie is a holiday classic! Featuring a smooth, spiced filling paired with a flaky crust, it’s the perfect dessert for fall celebrations like Thanksgiving or Christmas.
Ingredients
Units
Scale
Refrigerated:
- 2 large eggs
Canned Goods:
- 12 oz evaporated milk
- 15 oz pumpkin puree (unsweetened, not listed in the original but typically part of pumpkin pie)
Baking & Spices:
- 1/2 cup granulated sugar
- 2 tsp pumpkin pie spice blend
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Other:
- 1 pre-made or homemade pie crust (9-inch, optional)
Instructions
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).
2. Make the Filling:
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, ground cinnamon, and salt until smooth.
- Add the eggs and mix well.
- Gradually stir in the evaporated milk and vanilla extract, ensuring the mixture is smooth and fully combined.
3. Assemble the Pie:
- Place the pie crust into a 9-inch pie dish and crimp the edges as desired. Pour the pumpkin filling into the crust, spreading it evenly.
4. Bake the Pie:
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the center is set and a knife inserted 1 inch from the edge comes out clean.
5. Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
- Serve chilled or at room temperature with whipped cream or vanilla ice cream.
Notes
- Crustless Option: For a gluten-free pie, omit the crust and bake the filling in a greased pie dish.
- Make Ahead: Pumpkin pie can be made up to 2 days in advance and stored in the refrigerator.
- Extra Spice: Add a pinch of nutmeg or ground ginger for a more robust spice flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
