There’s one iconic dessert that takes center stage at every Thanksgiving table—the Classic Pumpkin Pie. A delicious tradition going back for generations, this timeless treat symbolizes the best dessert of the fall season.
A Perfect Blend of Ingredients
At the heart of pumpkin pie is a blend of simple and flavorful ingredients. A buttery and flaky pie crust that is the vessel for the velvety smooth filling made from pumpkin, eggs, sugar, and those wonderful fragrant fall spices—cinnamon, nutmeg, ginger, allspice and cloves.
Pie is only as good as its crust. A perfectly baked crust provides the ideal foundation for the rich and spiced pumpkin filling. Whether you opt for a homemade crust or a good-quality store-bought one, the buttery shell plays a crucial role in the overall taste experience.
Ingredient Line-Up
Sugar – granulated sugar adds sweetness to any baked good, including pie. Brown sugar can be substituted, but may alter the flavor or texture of the pie.
Salt – enhances the flavor of the pie.
Spices – use individual spices (cinnamon, ginger and cloves) or use pumpkin pie spice. The flavor of the pie may be slightly different if you use pumpkin pie spice, however, both ways are delicious!
Eggs – use large eggs.
Pumpkin – be sure to use pure pumpkin for this recipe.
Evaporated Milk – you will use one can of evaporated milk. You can make some substitutions with different milks, such as soy milk or lactose-free milk; however the color and/or pie texture may differ slightly.
Pie Crust – either homemade or store-bought 9” deep pie crust is fine.
Tools Needed
Mixing Bowls – you will need two mixing bowls, a small bowl for your dry ingredients and a larger bowl for the wet ingredients.
Whisk – While I use a small whisk to mix the dry ingredients together and a large whisk for incorporating the remaining ingredients, you can just use the larger whisk for both tasks.
Cookie Sheet – I prefer to place my pie onto a cookie sheet. Not only does it make it easier to remove the pie from the oven, it also helps the bottom of the pie crust from getting too dark.
Cooling Rack – use a cooling rack to allow your pie to cool down.
The Classic Pumpkin Pie
While you can find many recipes for pumpkin pie, my favorite recipe, a tried and true classic, is found right on the back of the Libby’sⓇ Pumpkin can! Seriously, it’s the best. It’s quick, it’s easy and most importantly…it is delicious!
Classic Pumpkin Pie
Ingredients
- 3/4 cup sugar
- 1 tsp ground cinnamon*
- 1/2 tsp salt
- 1/2 tsp ground ginger*
- 1/4 tsp ground cloves*
- 2 large eggs
- 1 can pure pumpkin 15 oz can
- 1 can evaporated milk 12 oz can
- 1 9-inch deep dish pie shell, unbaked
Instructions
- Preheat the oven to 425℉.
- Mix together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
- Beat the two eggs in a large bowl. Stir in the pumpkin and the sugar-spice mixture.
- Gradually stir in the evaporated milk.
- Carefully pour the mixture into the unbaked pie shell and bake for 15 minutes at 425℉.
- After 15 minutes, reduce the oven temperature to 350℉. Continue baking the pie for about 40-50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for about 2 hours.
- Serve immediately or refrigerate. Do not freeze pumpkin pie as it will separate.
Notes
Storing Pumpkin Pie
While some pies can be stored on the countertop, pumpkin pie is not one of them. After baking, let your pie cool on the counter for at least 2 hours. If you are not eating your pumpkin pie right away, wrap your pie in saran wrap and store in the refrigerator for up to 3 days. And, do not freeze leftovers, as the eggs may separate and cause your pie to be runny.
Make It Your Own
While the classic recipe may evoke certain memories for each individual, there is certainly room for creativity with pumpkin pies. If you’re a chocolate lover, consider adding in some semi-sweet chocolate chips to your mixture. And, while whipped cream is a go-to topping for many, consider experimenting with other toppings like a drizzle of caramel, or streusel to add a personal and unique touch to your dessert.
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Thanks for the recipe, I haven’t tried baking a pumpkin pie before, will try making one with your recipe. 🙂