Pumpkin Pie

Experience the essence of fall - a silky-smooth filling of pure pumpkin, infused with cinnamon, clove, and nutmeg, nestled in a flaky, buttery crust. Topped with a dollop of whipped cream, it's the ultimate comfort slice: creamy, aromatic, and evocatively seasonal, like a hug from a pumpkin patch under golden leaves.

RECIPE

Pumpkin Pie

Experience the essence of fall - a silky-smooth filling of pure pumpkin, infused with cinnamon, clove, and nutmeg, nestled in a flaky, buttery crust. Topped with a dollop of whipped cream, it's the ultimate comfort slice: creamy, aromatic, and evocatively seasonal, like a hug from a pumpkin patch under golden leaves.

Prep 20 mins

Cook 55 mins

Total 75 mins

dessert

vegetarian

Ingredients

Cook Mode

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3/4 cup white sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 unbaked 9-inch pie crust

Preparation

1

Preheat the oven to 425 degrees F (220 degrees C).

2

In a large bowl, mix together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.

3

Pour the mixture into the unbaked pie crust.

4

Bake in the preheated oven for 15 minutes.

5

Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 minutes, or until a knife inserted near the center comes out clean.

6

Cool on a wire rack for 2 hours before serving. Refrigerate leftovers.