Best Classic Pumpkin Pie Recipe From Scratch
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 unbaked 9-inch deep-dish pie crust
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (218°C). Place your unbaked pie crust into a 9-inch deep-dish pie plate. Crimp the edges of the dough to create a decorative border. Set the prepared crust aside while you make the filling.
- In a small bowl, whisk together the sugar, cinnamon, ginger, cloves, and salt. Mixing the spices with the sugar first helps prevent clumps and ensures the flavor is distributed evenly throughout the pumpkin custard.
- In a large mixing bowl, beat the two eggs lightly with a whisk or a fork. You don’t need to create foam; just break the yolks and combine them with the whites until the mixture is uniform.
- Stir the pumpkin puree and the sugar-spice mixture into the beaten eggs. Once combined, gradually stir in the evaporated milk. Continue mixing until the liquid is completely smooth and a consistent orange color.
- Carefully pour the pumpkin mixture into the prepared pie shell. Place the pie in the preheated oven and bake at 425°F for exactly 15 minutes. This high heat helps the crust set so it doesn’t become soggy.
- Reduce the oven temperature to 350°F (175°C). Continue baking for another 40 to 50 minutes. The pie is done when a knife inserted near the center comes out clean. The center should still have a slight jiggle when moved.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely at room temperature for at least 2 hours. This cooling period is vital for the custard to set properly before slicing.