🎃 Classic Pumpkin Pie
Creamy pumpkin filling, warm fall spices, and a flaky golden crust make this a must-have autumn dessert. It’s perfect for Thanksgiving, fall gatherings, or a cozy weekend bake.
Ingredients
Pie
• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• 1¼ cups evaporated milk
• 1 tsp vanilla extract
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
For Serving
• Whipped cream
• Ground cinnamon or pumpkin pie spice
Directions
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Preheat oven to 425°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
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In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
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Pour the pumpkin filling into the prepared crust.
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Bake for 15 minutes at 425°F.
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Reduce the oven temperature to 350°F and continue baking for 40–50 minutes, until the edges are set and the center still has a slight jiggle.
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If the crust begins browning too quickly, loosely cover the edges with foil.
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Remove the pie from the oven and let it cool completely on a wire rack.
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Refrigerate for at least 2 hours before slicing for the cleanest slices.
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Top each slice with whipped cream and a light dusting of cinnamon or pumpkin pie spice.
🍂 Serve chilled or at room temperature with an extra dollop of whipped cream.
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