Classic Pumpkin Pie: The Ultimate Thanksgiving Dessert! 🥧
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients:
For the Pie Crust:
- Pie Crust: 1 (store-bought or homemade)
For the Pumpkin Filling:
- Canned Pumpkin Puree: 1 can (15 ounces)
- Granulated Sugar: ¾ cup
- Brown Sugar: ½ cup
- Ground Cinnamon: 1 teaspoon
- Ground Ginger: ½ teaspoon
- Ground Nutmeg: ¼ teaspoon
- Salt: ½ teaspoon
- Eggs: 3 large
- Evaporated Milk: 1 can (12 ounces)
- Vanilla Extract: 1 teaspoon
Directions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Pie Crust:
- If using a store-bought pie crust, place it in a 9-inch pie plate and crimp the edges. If making homemade, roll out your dough and fit it to the pie plate.
- Mix the Filling:
- In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well.
- Add Eggs:
- Beat the eggs in a separate bowl and then add them to the pumpkin mixture. Stir until thoroughly combined.
- Incorporate Evaporated Milk:
- Gradually add the evaporated milk and vanilla extract to the pumpkin mixture. Mix until smooth and creamy.
- Pour into Crust:
- Carefully pour the pumpkin filling into the prepared pie crust.
- Bake the Pie:
- Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.