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Classic Pumpkin Pie Recipe

Bake the perfect pumpkin pie recipe with warm spices and creamy filling for your fall and holiday gatherings.
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Course Dessert
Cuisine amercian

Ingredients
  

  • 1 15 ounce can pumpkin puree
  • 1 12 ounce can evaporated milk
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 9-inch pie crust, store-bought or homemade

Instructions
 

  • Preheat oven to 425°F (220°C).
  • In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and salt.
  • Incorporate wet ingredients. Gradually whisk in the evaporated milk and eggs until the filling is smooth and well combined. Avoid overmixing, which can create air bubbles.
  • Pour pumpkin filling into the prepared pie crust.
  • Bake for 15 minutes.
  • Reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until filling is set but still slightly jiggly in the center.
  • Let cool completely before slicing and serving.

Notes

  • For a crispier crust, blind bake the pie crust before adding the filling.
  • Store leftover can be stored covered in the refrigerator 3-4 days.