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Classic Spiced Pumpkin Pie

A close-up of a slice of perfect pumpkin pie on a plate, with a whole pie in the background.
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A silky, spiced pumpkin pie with warm flavors in a flaky crust, perfect for holiday gatherings.

Ingredients

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  • 1 unbaked 9-inch pie crust
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 large eggs, lightly beaten
  • 1 1/2 cups evaporated milk

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
  3. Beat in the eggs.
  4. Gradually stir in the evaporated milk.
  5. Pour the filling into the unbaked pie crust.
  6. Bake at 425°F (220°C) for 15 minutes.
  7. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
  8. Let the pie cool completely on a wire rack before serving.

Notes

  • To prevent a soggy bottom crust, you can blind bake it for 10-15 minutes before adding the filling.
  • Avoid overbaking to prevent cracks in the custard. The center should be slightly jiggly.
  • For extra flavor depth, consider adding a pinch of black pepper or cardamom to the spice mix.

Nutrition

Find it online: https://kitchenslang.com/silky-pumpkin-pie-recipe/