Pumpkin pie is a classic dessert made with a smooth pumpkin filling spiced with cinnamon, nutmeg, and cloves, all baked inside a buttery pie crust. It’s a favorite for holidays like Thanksgiving and cozy autumn gatherings.
This pumpkin pie recipe is simple to make and delivers a sweet, creamy taste that everyone will enjoy. Perfect for beginners and experienced bakers alike, it combines rich flavors and a comforting texture that melts in your mouth.
Why You’ll Love This Pumpkin Pie Recipe
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Easy to Make: This recipe uses simple ingredients and clear steps, perfect for any home baker.
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Rich Flavor: The blend of pumpkin and warm spices creates a deep, delicious taste.
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Perfect Texture: Smooth, creamy filling with a crisp crust every time.
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Holiday Favorite: A classic dessert that brings family and friends together.
Pre-preparation of Pumpkin Pie Recipe
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Preheat your oven to 350°F (175°C).
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Gather all ingredients and measure them accurately.
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Prepare the pie crust, either store-bought or homemade.
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Grease the pie pan lightly to prevent sticking.
Ingredients
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1 (9-inch) unbaked pie crust
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1 can (15 oz) pumpkin puree
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3/4 cup granulated sugar
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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2 large eggs
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1 can (12 fl oz) evaporated milk
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, mix pumpkin puree, sugar, salt, and spices until smooth.
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Beat in eggs one at a time, then stir in evaporated milk.
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Pour filling into the prepared pie crust.
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Bake for 50–60 minutes or until a knife inserted near the center comes out clean.
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Let the pie cool before serving.
FAQs About Pumpkin Pie Recipe
Can I use fresh pumpkin instead of canned?
Yes, you can use roasted and pureed fresh pumpkin, but it may need slightly more cooking time.
How do I prevent the crust from burning?
Cover the edges with foil during baking to avoid over-browning.
Can I make this pie ahead of time?
Yes, pumpkin pie can be made a day in advance and stored in the fridge.
Can I freeze pumpkin pie?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.
