The best Pumpkin Pie Recipe just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake. No one will guess this is a semi-homemade pumpkin pie!
Preheat oven to 425 degrees. In a small bowl, combine sugar, cinnamon, salt, ginger and cloves.
In a large bowl, whisk eggs until beaten. Stir in sugar mixture and pumpkin. Slowly add evaporated milk. Pour mixture into unbaked pie shell. Bake 15 minutes.
Reduce oven temperature to 350 degrees and bake until a knife inserted in the center comes out clean, about 40 minutes.
Cool on wire rack, about 2 hours. Serve or refrigerate. Top with whipped cream, if desired.
Pumpkin purée: Seek out canned pumpkin pureé (not pumpkin pie filling).
Evaporated milk: Canned evaporated milk, NOT the sweetened condensed milk. Carnation or PET brand is easy to find.
Pie crust:Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
Whipped cream: You can make your own whipped cream or substitute store-bought; just don't skip it entirely as the cream complements the custard pie beautifully.
Yield: This easy pumpkin pie recipe makes 8 generous slices. If you're enjoying it on a holiday alongside other desserts, slices 10 slightly thinner pieces (to save room for that Pecan Pie or Apple Pie, too!).
Storage: Store your baked and cooled pumpkin pie covered in the refrigerator for up to 4 days. It's delicious cold with plenty of whipped cream.