This traditional pumpkin pie recipe is smooth and creamy with hints of cinnamon and nutmeg. It will be the perfect addition to your Thanksgiving dessert lineup. Pair your pumpkin pie with homemade whipped cream and you've got a winning combination.
The first time I tasted pumpkin pie I was in my early twenties. Growing up, our household was firmly in the sweet potato pie camp. It wasn't until I was in college that I tasted pumpkin pie and I was pleasantly surprised. I find the pumpkin flavor to be somewhat subtle in this pie and I love the added flavor that comes from the combinations of cinnamon + nutmeg + ginger + cloves. I don't think any pie is complete without whipped cream, and that goes for this pumpkin pie too.
I've been having fun thinking about Thanksgiving desserts lately. Nothing says Thanksgiving like a homemade pie. I'm actually working on a couple NEW recipes that I'll be sharing on the blog soon. Stay tuned! But for now, let's chat about pumpkin pie and just how EASY it is to make this timeless dessert.
Pumpkin Pie in 10 Minutes
This pie recipe is foolproof! You mix your sugar and spices, add in eggs and pumpkin, and finally stir in the evaporated milk. BAM... you're done. There is absolutely no need to complicate this recipe folks. If a simple and basic pumpkin pie is what you are looking for, you can have this done in under 10 minutes.
Can I Use A Refrigerated Pie Crust?
You absolutely should use a refrigerated pie crust! There are so many recipes out there about the flakiest pie crust made with butter, shortening, vodka (yep, you read correctly)... you name it. I'm not a believer. For me, pies are all about what's inside. The crust is just a vessel for the delicious filling. Very few people will notice if you take this shortcut and you can save yourself a TON of time in the kitchen. Plus, if you use a rolled pie crust, you can still flute the edges by hand and no one will know your secret!
How Do I Grate Nutmeg?
I do not own any ground nutmeg in my household... and neither should you! I am a big proponent of freshly grinding your own nutmeg each time you bake. Although I am all about shortcuts, the simple step of grinding your nutmeg gives you a big bang in the flavor department. Even better, while ground nutmeg will eventually go bad and loose its potency. Nutmeg cloves will retain their flavor for years. I have been using the same package of nutmeg for over 5 years.
What is Evaporated Milk?
This recipe calls for one can of evaporated milk, which you can find in the baking section. To make evaporated milk you cook regular milk until about half of its water content... EVAPORATES! Before refrigerators were common in the kitchen, evaporated milk was popular because it can be stored literally forever in your kitchen cupboard. Seriously, check to make sure you don't have a can hidden in the back of your cabinet. Pro tip... when baking you can mix equal parts evaporated milk and water to substitute for regular milk in a recipe.
How Do I Store Pumpkin Pie?
For starters, you want to make sure you cook your pie to an internal temperature of 160 degrees Fahrenheit. Because eggs and milk are main ingredients in a pumpkin pie—much like custard—you want to treat it similarly. Once your pie cools to room temperature (about 4 hours) loosely cover your pie and place it in the refrigerator. If you don't like eating cold pie, pop it in the microwave for 10-20 seconds before eating. If you're wondering why stores sell pumpkin pies at room temperature, it's because they use shelf stable ingredients which allow them to do so.
OTHER PIE RECIPES YOU’LL ENJOY
Did you enjoy this recipe? Check out similar recipes on My Sweet Precision. You may like our Classic Apple Pie, Sweet Potato Pie, or our Tart Cherry Pie. If you make a dessert be sure to tag #mysweetprecision on Instagram!
- 1 refrigerated pie crust
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 eggs large
- 1 can pumpkin puree 15 ounces
- 1 can evaporated milk 12 fl oz
- Take refrigerated pie crust out of the oven and allow to come to room temperature (10-15 minutes). Unroll pie crust and line the bottom of a 9 inch pie pan.
- In a small bowl, combine sugar, salt, and spices.
- In a large bowl, whisk eggs. Add pumpkin and stir until combined. Add sugar and spices to wet ingredients and mix completely. Slowly pour evaporated milk into bowl and stir until combined.
- Add pumpkin mixture to the pie pan. Cover the crust with a pie shield and place in oven.
- Bake pie for 50-60 minutes. Center should slightly jiggle when it's time to take it out of the oven.
- Allow pie to cool at room temperature for 2 hours. Then cut and serve with homemade whipped cream!
Notes and Tips
Did you make this recipe AND enjoy it?! If so, please leave us a ★★★★ rating below and leave any feedback in the comments section below. I always love to hear your thoughts and ideas on what went well and what didn't!
ITEMS USED IN THIS RECIPE
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