Description
A silky, spiced classic pumpkin pie made with creamy pumpkin puree, warm spices, and a smooth custard-like texture. Perfect for cozy fall gatherings and Thanksgiving tables.
Ingrédients
Scale
- For the Pie Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
- ¾ cup brown sugar
- 3 large eggs
- 1 cup evaporated milk (or half-and-half)
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- Optional Toppings: Fresh whipped cream or coconut cream, ground cinnamon or pumpkin spice, chopped pecans, caramel drizzle
- 💡 Pro Tip: Use pure pumpkin puree for the best flavor — canned or homemade both work!
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
- Mix the Pumpkin Base: In a large mixing bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth and fluffy.
- Add Spices & Milk: Add evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully combined.
- Pour and Bake: Pour the mixture into the greased pie dish. Bake for 45–50 minutes, or until the center is set and a knife inserted comes out clean.
- Cool Completely: Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving. This helps it firm up for that creamy, custard-like texture.
Notes
Serve with whipped cream and a sprinkle of cinnamon. To make ahead, bake the pie the day before and refrigerate overnight. Keeps well for up to 4 days. For a dairy-free version, use coconut milk instead of evaporated milk.
- Temps de préparation: 10 minutes
- Temps de cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 230
- Sucre: 21g
- Sodium: 230mg
- Graisse: 9g
- Graisse saturée: 4g
- Graisses insaturées: 4g
- Gras trans: 0g
- Glucides: 31g
- Fibres: 2g
- Protéine: 5g
- Cholestérol: 85mg