As the leaves turn golden and the air becomes brisk, there’s nothing quite like the warmth and nostalgia of a Classic Pumpkin Pie. This cherished dessert has a way of bringing loved ones together, filling the home with the comforting aroma of cinnamon, nutmeg, and cloves. Whether you’re celebrating Thanksgiving or simply enjoying the cozy vibes of autumn, this pie is a must-have on your table. With its smooth, spiced filling and perfectly flaky crust, it’s a slice of heaven worth every bite.
Recipe Summary:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Skill Level: Easy
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream, for serving
- A dash of ground cinnamon, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract. Mix until smooth and well combined.
- Pour the pumpkin mixture into the unbaked pie crust, spreading it out evenly.
- Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack for at least 2 hours. This helps the filling to set properly.
- Serve your Classic Pumpkin Pie with a generous dollop of whipped cream and a dash of cinnamon on top.
Helpful Tips
- If you prefer a spicier pie, feel free to add a pinch more of each spice to taste.
- For a smoother filling, blend the mixture with a hand mixer for a minute or two.
- If you don’t have evaporated milk, you can use heavy cream or half-and-half as a substitute.
- Store any leftover pie in an airtight container in the refrigerator for up to 4 days.
- To make ahead, bake the pie and once completely cooled, wrap it tightly in plastic wrap and store in the refrigerator.
Pairings
This Classic Pumpkin Pie pairs wonderfully with a hot cup of coffee or a mug of spiced apple cider. For an extra indulgent touch, serve it alongside a scoop of vanilla ice cream.
I hope this Classic Pumpkin Pie recipe fills your home with warmth and joy, just as it does mine. I’d love to see your creations! Please share your photos and experiences using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website at https://www.zynahz.com/. Subscribe to our newsletter for the latest updates and follow Zynahz on social media for more delicious inspiration. Happy baking!
