Description
A creamy, spiced classic pumpkin pie made ahead of Thanksgiving to save time and stress. Rich, smooth, and perfectly balanced with cinnamon and nutmeg.
Ingredients
1 (15-ounce) can pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 cup evaporated milk
1 unbaked 9-inch pie crust
Instructions
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt.
3. Add eggs one at a time, whisking until smooth.
4. Gradually stir in evaporated milk until combined.
5. Pour the filling into the unbaked pie crust.
6. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C).
7. Continue baking for 40–45 minutes or until the center is set.
8. Cool completely on a wire rack.
9. Refrigerate for at least 4 hours or overnight before serving.
Notes
Serve chilled or at room temperature with whipped cream.
Store covered in the refrigerator for up to 3 days.
Can be made a day or two ahead of Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg