Classic Pumpkin Pie
My Classic Pumpkin Pie is velvety smooth and creamy, perfectly spiced, and so easy to make!
Servings: 1 pie
- 1 pie crust store bought or homemade
- 15 oz can pumpkin puree
- 2 large eggs
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 12 oz can evaporated milk
- whipped cream for garnish, optional
- sprinkle of ground cinnamon for garnish, optional
In a mixing bowl, add pumpkin, eggs, brown sugar, and granulated sugar. Whisk until combined.
Whisk in cinnamon, salt, ginger, nutmeg, cloves and evaporated milk.
Pour mixture into prepared pie crust. Cover pie crust rim with a pie crust shield, or use foil to create one.
Bake at 425°F for 15 minutes, then leave pie in the oven and reduce oven temperature to 350°F and continue baking another 40-50 minutes. The very center of the pie should still be a little wobbly, like jello.
COOL AND SERVE
Cool pie in pan on wire rack for 2-3 hours, or until completely cool.
Serve immediately or refrigerate.
Serve with a dollop of whipped cream that’s sprinkled with a bit of ground cinnamon if desired.
Calories: 7670kcal | Carbohydrates: 725g | Protein: 330g | Fat: 390g | Saturated Fat: 221g | Cholesterol: 1656mg | Sodium: 6748mg | Potassium: 14742mg | Fiber: 19g | Sugar: 616g | Vitamin A: 77303IU | Vitamin C: 102mg | Calcium: 11886mg | Iron: 22mg