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Homemade pumpkin pie with a swirl of whipped topping in a glass pie dish

Pumpkin Pie

A classic pumpkin pie with a smooth, spiced custard filling made from canned pumpkin and evaporated milk, baked in a ready-made crust.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust deep-dish if possible
  • 1 can (15 oz) pumpkin purée
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg or cloves
  • ½ teaspoon salt
  • Whipped cream for serving

Method
 

  1. Preheat the oven to 425°F. Place the pie crust on a rimmed sheet pan.
  2. In a large bowl, whisk together the pumpkin, sugar, eggs, cinnamon, ginger, nutmeg and salt until smooth. Gradually whisk in the evaporated milk.
  3. Pour the filling into the crust.
  4. Bake for 15 minutes. Reduce the oven to 350°F and bake for 40–50 minutes more, until the edges are set and the center jiggles only slightly.
  5. Cool on a rack for at least 2 hours. Serve with whipped cream, or cover and refrigerate.

Notes

  • Use leftover crust to cut small leaf shapes. Bake them separately and set them on the finished pie.
  • Two teaspoons of pumpkin pie spice can replace the cinnamon, ginger and nutmeg.
  • Cover the crust edges with foil if they brown too quickly.