desserts
Pumpkin Pie
A classic American holiday pie featuring a silky pumpkin custard spiced with warm autumn flavors. This recipe blends pumpkin puree, pumpkin pie spice, and evaporated milk into a rich, smooth filling that bakes into a tender, fragrant centerpiece. Perfect for Thanksgiving or any cozy fall gathering, this pie delivers nostalgic comfort in every slice.
Ingredients
Filling
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 1/4 cups evaporated milk or half and half
- 2 eggs, beaten
Crust
- 1 frozen deep-dish pie crust
Instructions
- Preheat the oven to 425°F. Place the frozen deep-dish pie crust on a baking sheet to help stabilize it during filling and baking.
- In a large mixing bowl, combine 3/4 cup sugar, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Stir to evenly distribute the dry ingredients.
- Add 1 can (15 oz) pumpkin to the sugar mixture and stir until fully incorporated.
- Pour in 1 1/4 cups evaporated milk (or half and half) and mix until smooth.
- Add 2 beaten eggs to the bowl and whisk gently until the filling is completely blended and uniform.
- Pour the pumpkin filling into the frozen deep-dish pie crust, smoothing the top with a spatula if needed.
- Bake the pie at 425°F for 15 minutes to set the outer edges of the custard.
- Reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack for 2 hours so the custard can fully set. Serve immediately or refrigerate until ready to serve.
Notes
- For a smoother texture, briefly blend the filling before pouring it into the crust.
- Pumpkin pie slices more cleanly when fully cooled or chilled.
- Store leftovers in the refrigerator for up to 3 days.