Pumpkin Pie Recipe
This pumpkin pie recipe delivers a smooth, crack-free custard with perfectly balanced spices and a crisp crust—no blind baking required.
Ingredients
Crust
- 1 9-inch deep-dish pie shell homemade or store-bought, unbaked
Filling
- 0.75 cup white sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 2 large eggs at room temperature
- 15 oz pumpkin puree canned or fresh
- 12 oz evaporated milk
Instructions
- Preheat your oven to 425°F (220°C) so it’s fully heated when the pie is ready.
- In a large bowl, beat the eggs and pumpkin puree until smooth to create a silky base.
- In a separate bowl, whisk together sugar, cinnamon, salt, ginger, and cloves to avoid clumps.
- Combine the dry ingredients with the pumpkin mixture. Stir thoroughly, then gradually add evaporated milk while mixing.
- Place the unbaked pie shell on a baking sheet. Pour the filling into the crust, just below the rim.
- Bake at 425°F (220°C) for 15 minutes to help the crust set.
- Lower the oven temperature to 350°F (175°C) and bake for another 40–50 minutes. The center should jiggle slightly while edges are firm. Use a knife or thermometer (180°F/82°C) to check doneness.
- Cool the pie completely on a wire rack at room temperature. This helps the custard set fully and prevents cracks.
- Serve plain or top with whipped cream and caramel pecan topping for a festive twist.
Notes
For best results, use room temperature eggs and Libby’s canned pumpkin. To avoid cracks, don’t overbake and allow the pie to cool slowly. Store leftovers in the fridge and enjoy within 3–4 days. The pie freezes well for up to 3 months—thaw in the fridge overnight before serving.
Nutrition Facts (Per Serving)
- Calories: 225 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 9 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Trans Fat: 0.004 g
- Cholesterol: 47 mg
- Sodium: 251 mg
- Potassium: 227 mg
- Fiber: 2 g
- Sugar: 20 g
- Vitamin A: 6754 IU
- Vitamin C: 2 mg
- Calcium: 112 mg
- Iron: 1 mg