Classic American Pumpkin Pie Recipe for Fall

Ingredients

• 1 (9-inch) unbaked pie crust
• 1 (15 oz) can pure pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Whipped cream, for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C). Place unbaked pie crust into a 9-inch pie dish. Crimp the edges as desired.

2. In a large bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, spices, and salt until smooth.

3. Pour the filling into the prepared crust. Tap gently to remove air bubbles.

4. Bake for 45–50 minutes, or until the center is set and a knife inserted comes out clean. Cover crust edges with foil if they brown too quickly.

5. Let cool on a wire rack for at least 2 hours before serving.

6. Serve with whipped cream if desired. Refrigerate leftovers.

Notes

• Use homemade or store-bought pie crust
• For extra flavor, use fresh roasted pumpkin instead of canned
• Can be made a day ahead—chill and serve cold or room temperature
• Great with a dash of cinnamon or nutmeg on top of the whipped cream