Easy Homemade Pumpkin Pie
This Easy Homemade Pumpkin Pie is a classic addition to any Thanksgiving dessert table! Perfectly spiced and made with fresh or cannned pumpkin puree, this pleasing pumpkin pie is perfect with a dollop of sweetened whipped cream!
Servings: 12 servings
Calories: 178kcal
Ingredients
Filling
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 Tablespoon cornstarch
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 (12-ounce) can evaporated milk
Instructions
- Preheat oven to 425 degrees F.
- Prepare the pie crust and line a 9-inch pie plate with it, crimping the edges. Set in the fridge while preparing the filling.
- In a large bowl, whisk together the pumpkin, sugars, eggs and vanilla.
- Add cornstarch, cinnamon, ginger, salt, cloves, nutmeg, and allspice, whisking well to combine. Stir in evaporated milk, then pour into the prepared pie crust.
- Bake at 425 degrees F for 15 minutes, then reduce the heat to 350 degrees F and continue to bake for another 40-50 minutes until the edges of the pie are set and the center just barely wobbles.
- Allow the pie to cool completely for 3-4 hours, then refrigerate until ready to serve.
Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 164mg | Fiber: 2g | Sugar: 22g