Desserts & Bakes Free recipe

Pumpkin Pie

Pumpkin Pie is from-scratch done right -- a smooth, spiced pumpkin custard pie. It bakes up reliably as long as the oven is fully preheated before the pan goes in.

Prep: 20 min Cook: 55 min Total: 75 min

75Minutes

8Servings

4.7Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 8 servings

1 pie crust
1 can (15 oz) pumpkin puree
3/4 cup brown sugar
2 eggs
1 can (12 oz) evaporated milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Estimated Nutrition (per serving)

120Calories

3gFat

21gCarbs

3gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 425 degrees F and fit the crust into a 9-inch pie dish.
Step 2
Whisk the pumpkin, brown sugar, eggs, evaporated milk, spices, and salt until smooth.
Step 3
Pour the filling into the crust.
Step 4
Bake at 425 degrees F for 15 minutes, then lower to 350 degrees F and bake 40 to 45 minutes more.
Step 5
The pie is done when the edges are set but the center still jiggles slightly (it firms as it cools).
Step 6
Cool completely, then chill before serving with whipped cream.

Cook's tips

Let it cool as directed before slicing -- cutting in too early makes for a messier, less set result.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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