Description
A classic pumpkin pie perfect for fall and holiday gatherings.
Ingredients
Scale
- 1 9-inch unbaked deep-dish pie crust
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can pure pumpkin (not pumpkin pie mix) (15 oz.)
- 1 can evaporated milk (12 oz.)
- Whipped cream (for serving, optional)
Instructions
- Preheat oven to 425°F.
- In a small bowl, combine sugar, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, beat the eggs lightly. Stir in the pumpkin and the sugar-spice mixture. Gradually stir in the evaporated milk.
- Pour the mixture into the pie shell.
- Bake for 15 minutes. Reduce the temperature to 350°F and continue to bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Cool the pie on a wire rack for 2 hours.
- Serve immediately, with whipped cream (if desired), or refrigerate.
Notes
- Ensure to use pure pumpkin, not pumpkin pie mix for best results.
- Cooling time is essential for the pie to set properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg