Description
Enjoy the ultimate in holiday indulgence with this perfect homemade pumpkin pie. The velvety smooth filling, infused with warm spices, is nestled in a flaky, golden crust for a dessert that’s sure to become a new family favorite.
Ingredients
– 1 (15 oz) can pumpkin puree
– 1 (12 oz) can evaporated milk
– 3 large eggs
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 (9 inch) unbaked pie crust
Instructions
1. – Preheat oven to 425°F.
2. – In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
3. – Pour the filling into the unbaked pie crust.
4. – Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 40-50 minutes, or until the center is almost set.
5. – Allow the pie to cool completely before serving, about 2-3 hours.
6. – Serve chilled or at room temperature, with a dollop of whipped cream if desired.
Notes
For best results, use a high-quality canned pumpkin puree. You can also make your own pumpkin puree by roasting and pureeing a sugar pumpkin. Leftover pie can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American