Description
A classic pumpkin pie recipe that is simple to make and perfect for Thanksgiving.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
- 1 unbaked 9-inch pie shell
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the sugar, salt, cinnamon, ginger, and cloves.
- In a separate bowl, beat the eggs, then stir them into the sugar-spice mixture.
- Add the pumpkin puree and mix everything well.
- Gradually stir in the evaporated milk until combined.
- Pour the mixture into the unbaked pie shell.
- Bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Cool the pie on a wire rack for 2 hours before serving.
Notes
Serve slightly warm or at room temperature, with or without whipped cream on top. Can be stored in the refrigerator for 3 to 4 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg