Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 1 can (12 oz) evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- (optional) 1/4 tsp ground cloves
- (optional) splash of vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- Pre-bake the pie crust for 10 minutes to prevent a soggy bottom.
- In a large bowl, mix together the pumpkin puree, eggs, sugar, evaporated milk, and spices until well combined and smooth.
- Pour the pumpkin filling into the warm pre-baked crust.
- Bake for 45-50 minutes or until the center is slightly jiggly.
- Cool completely before slicing to allow the pie to set.
- Serve and enjoy!
Notes
For a foolproof pie, ensure all egg streaks are whisked out for a smooth filling. If the crust browns too quickly, tent with foil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg