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Pumpkin Pie

This comforting Pumpkin Pie recipe brings warmth and nostalgia, perfect for any occasion with its rich flavors and delightful spices.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch homemade pie crust (or store-bought, deep dish, unbaked) Homemade adds a special touch, but store-bought works in a pinch!
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 can canned pumpkin or fresh pumpkin puree Fresh pumpkin creates an incredible depth of flavor!
  • 12 ounce can evaporated milk
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon butter
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425 degrees F.
  2. In a large bowl, beat the eggs and pumpkin together until they are well combined.
  3. In another bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
  4. Add the spice mixture to your pumpkin blend.
  5. Gradually stir in the evaporated milk.
  6. Carefully pour the pumpkin mixture into your unbaked pie shell.
Baking
  1. Bake for 15 minutes at 425 degrees F.
  2. Turn down the heat to 350 degrees F and bake for another 40 to 50 minutes.
  3. To check if it’s done, give it a gentle wiggle. If the center jiggles only slightly, it’s ready!
  4. Cool completely on a wire rack.
Serving
  1. Serve immediately with whipped cream or a caramel pecan topping.
Topping (optional)
  1. To make the caramel pecan topping, combine brown sugar, cream, corn syrup, and butter in a saucepan and bring to a boil.
  2. Lower the heat and simmer for about 5 minutes, stirring frequently.
  3. Stir in the chopped pecans and vanilla.
  4. Once it cools, it thickens beautifully. Spoon over pie slices and top with whipped cream.

Notes

Use a store-bought pie crust if you’re short on time. If your pie looks too dark on top, cover it with foil to prevent burning during the last baking phase. Try adding a dash of maple syrup to the pumpkin mixture for a delightful twist.