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–+ servings

Homemade Pumpkin Pie

A delightful and easy-to-make traditional dessert perfect for fall and holiday gatherings, featuring a rich and spiced pumpkin filling in a flaky crust.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Pie
  • 1 piece pie crust (store-bought or homemade) Ensure it's thawed properly if store-bought.
  • 2 cups pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 3/4 cup sugar Adjust according to preference.
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 can (12 ounces) evaporated milk Can substitute some with coconut milk for a lighter version.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  3. Beat in the eggs and pour in the evaporated milk, stirring until the mixture is smooth and creamy.
  4. Carefully fill your pie crust with the mixture.
Baking
  1. Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes until the filling is set and a knife inserted comes out clean.
Cooling and Serving
  1. Let the pie cool completely on a wire rack before serving.
  2. Serve with whipped cream or vanilla ice cream, if desired.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 5gSodium: 200mgFiber: 3gSugar: 25g

Notes

Store leftovers wrapped in plastic wrap or aluminum foil in the refrigerator for up to 4 days. For longer storage, freeze slices individually wrapped for up to 2 months.

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