Classic Pumpkin Pie
Silky spiced pumpkin filling in a buttery crust, baked until set but still jiggly at the center. A foolproof autumn dessert that tastes like the bakery version.
- Total time
- 75 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 1 crust unbaked pie crust (9-inch)
- 1.5 cups pumpkin puree
- 1.2 cups evaporated milk
- ¾ cup sugar
- 2 large eggs
- 1.5 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- 1
Preheat oven to 425°F. Place pie crust in a 9-inch pie dish; crimp edges.
- 2
Whisk pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl until smooth.
- 3
Pour filling into crust. Bake at 425°F for 15 minutes until edges puff slightly.
- 4
Reduce heat to 350°F. Bake 40–50 minutes more until a knife 1 inch from edge comes out clean but center jiggles slightly.
- 5
Cool on a wire rack for at least 2 hours. Chill for 4 hours or overnight before serving.
Tools you’ll need
- 9-inch pie dish
- large mixing bowl
- whisk
- oven
- paring knife
- wire cooling rack
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