Classic Pumpkin Pie Recipe
Bake the perfect pumpkin pie recipe with warm spices and creamy filling for your fall and holiday gatherings.
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.