Pumpkin Pie Recipe

Classic pumpkin pie with a perfectly spiced filling and flaky crust, topped with whipped cream.

70 min Serves 8 Easy American

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This classic pumpkin pie recipe features a smooth, spiced filling made with pumpkin, evaporated milk, and warm spices like cinnamon, ginger, and cloves. The pie is baked until set and served with a dollop of whipped cream for a perfect holiday dessert.

Directions

Prepare the crust: Preheat your oven to 425°F. On a lightly floured surface, roll out the pie dough until it's about 1/8 to 1/4 inch thick. Carefully transfer it to a pie pan. Crimp the edges using your thumb and index finger, or trim off excess dough and press the edges down with a fork.

Make the filling: In a large bowl, beat 2 eggs. Add 1 teaspoon vanilla extract, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger. Mix until combined. Stir in the 15-ounce can of pure pumpkin. Gradually stir in 1 1/4 cups evaporated milk until the mixture is smooth. Pour the filling into the prepared pie crust.

Bake: Place the pie pan on a baking sheet and put it in the oven. Bake for 40 to 55 minutes, or until the center is set. To test, insert a knife into the center; it should come out clean. To prevent the crust from over-browning, cover the edges with foil during the last 20 minutes of baking.

Cool and serve: Transfer the pie to a cooling rack and let it cool completely, about 3 hours. When ready to serve, top with whipped cream.