Description
This Award-Winning Pumpkin Pie recipe features a creamy, spiced pumpkin filling nestled in a flaky 9-inch pie crust. Infused with warm cinnamon, nutmeg, and cloves, and sweetened with a blend of granulated and brown sugar, this classic dessert is perfect for fall celebrations or any occasion that calls for a comforting, flavorful pie.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 (15 oz) can pumpkin puree
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 425°F (220°C). Place the unbaked 9-inch pie crust into a pie pan, ensuring it is fitted properly and ready to hold the filling.
- Mix Pumpkin Base: In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, and heavy cream. Stir these ingredients together until well blended and smooth.
- Add Sugars and Spices: Into the pumpkin mixture, add granulated sugar, packed brown sugar, ground cinnamon, nutmeg, cloves, salt, and vanilla extract. Mix thoroughly to ensure all spices and sugars are evenly incorporated.
- Incorporate Eggs: Lightly beat the two eggs in a separate bowl. Fold the beaten eggs gently into the pumpkin mixture, blending until the mixture is smooth and consistent.
- Fill the Pie Crust: Pour the prepared pumpkin filling into the pie crust, spreading it evenly to smooth the top with a spatula or spoon.
- Bake the Pie: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 45 minutes, or until a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least two hours before serving to let the filling set properly.
Notes
- Ensure the pie crust is fully thawed if pre-made and refrigerated for even baking.
- For best results, use canned pumpkin puree rather than pumpkin pie filling, which contains added spices and sugar.
- Allow the pie to cool fully to ensure clean slices when serving.
- Optional: serve with whipped cream or a scoop of vanilla ice cream.
- Check the pie at 40 minutes during the lower temperature stage to avoid overbaking.
