Pumpkin Pie
A classic dessert with rich, spiced flavor and creamy texture, perfect for fall and holiday gatherings.
Ingredients
Pie Crust
- 1 9 inch 9 inch pie crust unbaked
Filling
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce canned pumpkin
- 12 ounce can evaporated milk
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, beat the eggs and pumpkin together until smooth.
- In a separate bowl, mix the sugar, cinnamon, salt, ginger, and cloves together.
- Add the spice mixture to the pumpkin mixture and stir well.
- Gradually add the evaporated milk, stirring until everything is combined.
- Carefully pour the pumpkin filling into the unbaked pie crust.
Baking
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake for another 40 to 50 minutes, or until the pie is set.
- To check for doneness, gently wiggle the pie; if the center jiggles just a little, it’s ready. A sharp knife inserted in the center should come out clean.
Serving
- Let it cool and enjoy!
Notes
Pumpkin pie is best served chilled or at room temperature, either plain or with whipped cream on top. You can sprinkle cinnamon or nutmeg for extra flavor. Store in the refrigerator for three to four days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 7gSodium: 350mgFiber: 2gSugar: 20g