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!
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 178kcal
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
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.
Serving: 1slice | Calories: 178kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 164mg | Fiber: 2g | Sugar: 22g