Best Pumpkin Pie Recipe
This is the best pumpkin pie recipe and a Thanksgiving and Christmas staple. It's the classic easy pumpkin pie recipe that you can mix together in about five minutes. The pie is filled with pumpkin, evaporated milk, and the best fall seasonings including cinnamon, nutmeg, ginger, and cloves.
Servings: 8 pieces
Calories: 164kcal
Ingredients
- 3/4 cup 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 eggs
- 15 ounce can of pumpkin pure pumpkin - I used Libby's
- 12 ounce can evaporated milk
- 1 frozen 9-inch frozen pie shell deep
Instructions
- Preheat oven to 425-degrees for part of the cooking time (see bold print below)
- Add the sugar, salt, cinnamon, ginger, cloves, nutmeg, eggs, pumpkin and evaporated milk. Mix everything together well.
- Pour mixture into the pie curst and fill pie shell. (It will be full).
- Bake at 425-degrees for 15 minutes. Lower the oven temperature to 350-degrees and bake for 50 more minutes or until cake tester or knife comes out clean.
- Let cool for two hours.
Video
Notes
Place the pie crust on a cookie sheet covered with tin foil before pouring the pumpkin mixture into the crust. This will keep you from spilling pie all over the oven and it makes for easy cleanup,
Check the pie 3/4 of the way through the baking process. If the edges of the crust are starting to look like they are too brown, place a pie shield over the crust. If you don't have a pie shield, you can use tin foil around the edges of the crust. Keep it on there until the pie is done baking.
Nutrition
Serving: 1piece | Calories: 164kcal | Carbohydrates: 25.6g | Protein: 4.8g | Fat: 5.3g | Saturated Fat: 2.8g | Cholesterol: 55mg | Sodium: 221mg | Fiber: 0.3g | Sugar: 19.1g