Description
This Pumpkin Cream Pie is rich, creamy, and perfectly spiced — a classic dessert for fall and holiday celebrations! 🥧🎃 Smooth pumpkin filling atop a buttery crust makes it irresistible.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- Whipped cream, for serving
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
- Beat in eggs until well combined.
- Gradually stir in evaporated milk.
- Pour mixture into unbaked pie crust.
- Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake an additional 40–50 minutes, or until a knife inserted near the center comes out clean.
- Cool completely on a wire rack, then refrigerate for at least 2 hours.
- Serve topped with whipped cream.
Notes
💡 Tip: For extra flavor, use homemade pie crust and fresh spices. Pie can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts, Holiday Recipes, Pies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cream pie, classic pumpkin pie, thanksgiving dessert, fall desserts