Pumpkin Pie

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.

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 8 slices

Ingredients

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

Instructions

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!

Heather's Helpful Hints

If you're not sure whether you pie is ready to be taken out of the oven, use an instant read thermometer. You want the inside of your pie to be approximately 175 degrees Fahrenheit. An instant read thermometer is a great kitchen tool to have in your drawer. Our family uses it for everything from checking chicken breasts for done-ness to (you guessed it) checking the temperature of our pies!

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!