Name: Classic Pumpkin Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 9-inch pie
Cuisine: American
Ingredients: 1 9-inch unbaked pie crust; 1 can (15 oz) pumpkin puree; 3/4 cup granulated sugar; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/2 tsp salt; 2 large eggs; 1 can (12 oz) evaporated milk; Whipped cream, for serving (optional)

Instructions

Preheat your oven to 425°F (220°C) and place a baking sheet on the middle rack to heat up.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt. Mix well until all the ingredients are evenly incorporated.
Add the eggs to the pumpkin mixture and beat until smooth. Gradually stir in the evaporated milk until everything is well combined.
Place the unbaked pie crust in a pie dish and crimp the edges. To prevent spills in the oven, you can place the pie dish on the preheated baking sheet before pouring in the filling.
Carefully pour the pumpkin filling into the pie crust, spreading it out evenly.
Place the pie in the preheated oven on top of the baking sheet. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for an additional 40-50 minutes or until the filling is set. To test doneness, insert a knife into the center of the pie – it should come out clean when the pie is ready.
Once done, remove the pie from the oven and let it cool on a wire rack. The pie will continue to set as it cools.
Serve the Classic Pumpkin Pie at room temperature, or for an extra indulgent touch, top it with a dollop of whipped cream before slicing and serving.

Ingredients

Instructions

Nutrition Facts

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