Pumpkin Pie

Name: Pumpkin Pie
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked); 0.75 cup Granulated Sugar; 1 tsp Ground Cinnamon; 0.5 tsp Salt; 0.5 tsp Ground Ginger; 0.25 tsp Ground Cloves; 2 large Eggs; 15 oz can canned pumpkin (or fresh pumpkin puree); 12 oz can evaporated milk

The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!

Brooke1999

Prep30 min

Cook1 hr 5 min

Total1 hr 35 min

Servings12

Difficultyeasy

AmericanDessert

Ingredients

19-inch Homemade pie crust (, or store-bought, deep dish, unbaked)
0.75 cupGranulated Sugar
1 tspGround Cinnamon
0.5 tspSalt
0.5 tspGround Ginger
0.25 tspGround Cloves
2 largeEggs
15 ozcan canned pumpkin (or fresh pumpkin puree)
12 ozcan evaporated milk

Instructions

1
Preheat oven to 425 degrees F.
2
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
3
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
4
Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
5
Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.