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Easy Pumpkin Pie

A classic, creamy pumpkin pie made with canned pumpkin, evaporated milk, and warm spices in a flaky crust.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 15 ounces pumpkin puree
  • 12 ounces evaporated milk
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • Whipped cream for serving

Equipment

  • 9-inch pie plate
  • Large mixing bowl and whisk
  • Rimmed baking sheet
  • Wire cooling rack
  • Aluminum foil (for shielding the crust)

Method
 

  1. Step 1: Preheat the oven to 425°F and fit the crust into a 9-inch pie plate.
  2. Step 2: Whisk the pumpkin, sugar, spices, and salt until smooth.
  3. Step 3: Whisk in the eggs, then the evaporated milk.
  4. Tip: Whisk gently to avoid adding air.
  5. Step 4: Pour into the crust and place on a baking sheet.
  6. Step 5: Bake 15 minutes at 425°F, then 40 to 50 minutes at 350°F until the center barely jiggles.
  7. Tip: Shield the crust with foil if it browns too fast.
  8. Step 6: Cool completely for at least 3 hours before slicing.
  9. Tip: Slow cooling prevents cracks.

Notes

Calories are an estimate per slice without whipped cream.
Refrigerate within 2 hours of baking.