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Terri-The Wooden Ladel

Classic Homemade Pumpkin Pie

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Warm, cozy, spiced, creamy, and perfect for Thanksgiving
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Servings: 8
Course: Dessert
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 can (15 oz) pumpkin purée
  • 1 cup evaporated milk (or half-and-half)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Equipment

Method
 

  1. Preheat your oven to 425°F (218°C).
  2. In a large bowl, whisk together pumpkin puree, eggs, sugar, spices, salt, and vanilla.
  3. Slowly whisk in the evaporated milk until smooth.
  4. Pour the filling into the unbaked pie crust.
  5. Bake at 425°F for 15 minutes, then reduce oven to 350°F and bake for 35–45 minutes, or until the center is mostly set (a slight jiggle is okay).
  6. Cool completely before slicing — this helps the custard finish setting.
  7. Serve with whipped cream and a sprinkle of cinnamon.

Notes

  • If the crust edges brown too fast, cover with foil strips.
  • Best made the day before Thanksgiving.
  • Store covered in the fridge up to 4 days.

Nutrition

Serving: 1pieceCalories: 315kcalCarbohydrates: 42gProtein: 6gFat: 14gSaturated Fat: 6gCholesterol: 95mgSodium: 280mgFiber: 3gSugar: 26g

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