Classic Pumpkin Pie

A pumpkin pie with a slice missing in a white pie dish.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 55

Resting time: 2

Total Time: 3 10

Servings: people

Calories: 341kcal

Author: Kris Longwell

This Classic Pumpkin Pie is about as classic as they come. The Loon could eat this pie year round. It is really good, and surprisingly easy to make! Be sure to use plain pumpkin puree, and not pumpkin pie filling. Enjoy!

Print Recipe

Ingredients

1 9-inch Perfect Pie Crust or store bought

For the Pie Filling

1 15 oz. can pumpkin puree not pumpkin pie filling
3 large eggs
¾ cup brown sugar light or dark
½ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 12 oz. can evaporated milk

For the Cream Topping

2 cups heavy cream
4 tablespoon sugar
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 425°F.
Make the Perfect Pie Crust (or use store-bought) and place it in a lightly greased pie dish.
1 9-inch Perfect Pie Crust
In a medium mixing bowl, stir together the pumpkin and the eggs, one at a time, until evenly combined.
1 15 oz. can pumpkin puree, 3 large eggs
In a separate bowl, using a fork, stir together the sugar, salt, cinnamon, ginger, allspice, and nutmeg until completely mixed. Use the back of a fork, or your fingers, to break apart any clumps.
¾ cup brown sugar, ½ teaspoon salt, 1 ½ teaspoon cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg
Stir the sugar/spice mixture into the pumpkin/egg mixture. Stir until completely combined.
Add the evaporated milk and stir again until smooth and fully combined.
1 12 oz. can evaporated milk
Pour the filling into the unbaked pie shell.
Bake for 15 minutes and then reduce the temperature to 350°F and bake for an additional 40 to 45 minutes, until the filling is set around the edges, but still soft in the middle (The pie will firm up as it cools).
Remove the pie from the oven and place it on a rack to cool. Let cool for at least 2 hours.
Meanwhile, prepare the topping by placing a large metal bowl in the freezer for 15 minutes.
Then, remove the bowl and add the cream, sugar, and vanilla extract.
2 cups heavy cream, 4 tablespoon sugar, ¼ teaspoon vanilla extract
Using a handheld mixer, mix on high until stiff peaks form, about 3 to 5 minutes.
Use a pastry bag to pipe the whipped cream along the edges of the pie, or slice, and spoon a dollop of cream on top of each slice.

Video

Notes

Be sure to use pureed pumpkin and not pumpkin pie filling.

If you can't find ground allspice, simply increase the nutmeg to ½ tsp.

Be sure to work any clumps out of the sugar/spice mixture before adding to the pumpkin/egg mixture.

Adding the ingredients in stages helps to ensure everything is completely blended, which yields a luxurious and uniform-looking pie.

Store the pie in an airtight container for up to 3 days to 1 week. The pie will also freeze nicely for up to 1 month.

The whipped cream can be made up to 4 hours in advance. Keep chilled in the refrigerator.

Nutrition