Pumpkin Pie Recipe
This pumpkin pie has been a beloved family tradition for as long as I can remember — the kind of easy, foolproof recipe that even first-time bakers can rely on. Passed down through the years and perfected in our holiday kitchen, it always turns out creamy, perfectly spiced, and comforting in every way. What makes this pumpkin pie so special is how simple it is to prepare, yet how rich and homemade it tastes. Whether you're baking for Thanksgiving, a cozy fall gathering, or just craving a classic dessert, this no-fail pumpkin pie recipe delivers every time. It’s a nostalgic favorite that fills the house with warm spice and brings everyone back for seconds.
Ingredients
- 1 (9-inch) homemade or store-bought deep-dish pie crust, unbaked
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 (15 oz) can canned pumpkin or fresh pumpkin purée
- 1 (12 oz) can evaporated milk
Instructions
- Preheat Oven: Preheat oven to 425°F.
- Beat Ingredients: In a large bowl, beat the eggs and pumpkin together.
- Combine Spices: In a separate bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Add to the pumpkin mixture.
- Stir Milk: Gradually stir in the evaporated milk.
- Pour Mixture: Carefully pour the mixture into the unbaked pie shell.
- Bake Pie: Bake at 425°F for 15 minutes.
- Reduce Heat: Reduce temperature to 350°F and bake for 40–50 minutes longer, or until the pie is set.
- Check Doneness: Gently wiggle the pie; the center may jiggle slightly. It will continue to set as it cools. You can also insert a sharp knife into the center — if it comes out clean, the pie is done.
- Cool Pie: Cool completely on a wire rack.
- Serve: Serve immediately with whipped cream and optional caramel pecan topping.
