Classic Pumpkin Pie
Bake a classic pumpkin pie, a traditional Thanksgiving dessert. This recipe focuses on achieving a flaky crust, balancing pumpkin spices, and preventing a soggy bottom for clean slices.
- Prep Time: 20 min
- Cook Time: 55 min
- Total Time: 75 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 (15 ounce) can pumpkin purée
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs, lightly beaten
- 1 (12 ounce) can evaporated milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin purée, sugar, salt, cinnamon, ginger, cloves, and nutmeg.
- Stir in the lightly beaten eggs until well combined.
- Gradually whisk in the evaporated milk until the mixture is smooth.
- Pour the pumpkin filling into the unbaked pie crust.
- Bake at 425°F (220°C) for 15 minutes.
- 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.
- Let the pie cool completely on a wire rack before serving.
Notes
- For a flaky crust, ensure your butter or shortening is very cold when making the pie dough.
- To prevent a soggy bottom, you can par-bake the pie crust for about 10-15 minutes before adding the filling.
- For a make-ahead pie, bake it one day in advance and refrigerate.
- Serve with whipped cream for a classic garnish.
- Consider using a pie shield or foil around the crust edges during the initial high-heat baking to prevent over-browning.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg