Best Easy Pumpkin Pie (Print version)
A silky easy pumpkin pie with warm spices and a flaky crust, ready in about an hour using simple pantry staples.
# Ingredients:
Filling
01 -
1 (15 oz / 425 g) can pumpkin puree (not pie filling)
02 -
3 large eggs
03 -
3/4 cup (150 g) granulated sugar
04 -
1/2 tsp salt
05 -
1 tsp ground cinnamon
06 -
1/2 tsp ground ginger
07 -
1/4 tsp ground nutmeg
08 -
1/4 tsp ground cloves or allspice
09 -
1 (12 fl oz / 354 ml) can evaporated milk
10 -
1 tsp vanilla extract
Crust and finish
11 -
1 unbaked 9-inch pie crust (homemade or store-bought)
12 -
Lightly sweetened whipped cream, for serving
# Instructions:
01 -
Preheat the oven to 425°F and place a baking sheet on the center rack to preheat.
02 -
In a large bowl, whisk together the pumpkin puree, eggs, sugar, salt, cinnamon, ginger, nutmeg, and cloves until smooth. Pour in the evaporated milk and vanilla and stir until fully combined.
03 -
Pour the filling into the unbaked pie crust, filling to just below the crimped edge.
04 -
Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes.
05 -
Reduce the oven temperature to 350°F without opening the door. Continue baking for 35 to 45 minutes until the edges are set and the center jiggles slightly. Cool on a wire rack for at least 2 hours before slicing.
# Good to know:
01 -
For best flavor, make the pie 1 day ahead and refrigerate overnight.