Description
This classic Great Pumpkin Pie recipe is a deliciously spiced dessert perfect for holiday gatherings. Featuring a smooth pumpkin filling seasoned with cinnamon, ginger, nutmeg, and cloves, baked to perfection in a flaky 9-inch pie crust and served with a dollop of whipped cream. Enjoy a traditional American favorite that combines creamy textures and warm fall flavors.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 ounces) pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
For Serving
- Whipped cream
Instructions
- Prepare Oven and Crust: Preheat your oven to 425°F. Roll out the pie crust and fit it into a 9-inch pie dish, trimming and crimping the edges neatly.
- Make Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then, add the eggs and whisk until smooth and fully integrated.
- Add Dairy: Stir in the evaporated milk and heavy cream into the pumpkin mixture until fully blended, creating a creamy filling.
- Fill Pie Crust: Pour the prepared pumpkin filling evenly into the pie crust, spreading it out smoothly.
- Bake Initially: Place the pie in the preheated oven and bake at 425°F for 15 minutes to set the crust and start cooking the filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F and bake for an additional 40 to 50 minutes, until the center is just set and a knife inserted near the center comes out clean.
- Cool Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to fully set before slicing.
- Serve: Slice the pie and serve with a generous dollop of whipped cream for a classic finish.
Notes
- For a creamier texture, substitute all evaporated milk with heavy cream.
- The pie can be made one day ahead and refrigerated; bring it to room temperature before serving for best flavor.
- To avoid a soggy crust, blind-bake the pie crust for 10 minutes before adding the filling.
