The Best Pumpkin Pie
The Best Pumpkin Pie is the one that's easiest to make! Start with a store-bought crust, whisk together a tasty filling, and bake to pumpkin pie perfection.
Servings 8 slices
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can pumpkin (not pumpkin pie filling)
- 1 (12 ounce) can evaporated milk
- 1 (9-inch) deep-dish pie shell unbaked, 4 cup volume
- Whipped cream optional, for garnish
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 pumpkin and sugar mixture. 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.
- 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, no problem!
- Freezer: If you're looking for a pie that freezes like a dream, try my Make-Ahead Pumpkin Pie.
Calories: 90kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 15mg | Fiber: 1g | Sugar: 19g | Vitamin A: 70IU | Calcium: 9mg | Iron: 1mg