Easy Homemade Pumpkin Pie Recipe
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
Ingredients
Filling
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 (12-ounce) can evaporated milk
Instructions
- Preheat oven to 425°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.1 [unbaked pie crust]
- In a large bowl, whisk together the pumpkin, sugars, eggs and vanilla.1 (15-ounce) can pumpkin puree, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 3 large eggs, 1 teaspoon pure vanilla extract
- Add cornstarch, cinnamon, ginger, salt, cloves, nutmeg, and allspice, whisking well to combine. Stir in evaporated milk, then pour into the prepared pie crust.1 Tablespoon cornstarch, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1 (12-ounce) can evaporated milk
- Bake at 425°F for 15 minutes, then reduce the heat to 350°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
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