How to Make Pumpkin Pie
Pumpkin pie is a tradition for a reason. Everyone's favorite holiday pie is easier than you think.
Looking for that pie grandma used to make? This is it. Canned pumpkin, fall spices and a flaky crust combine beautifully together to make this holiday classic.
1 Gather the Ingredients
Make sure you have your key players: A can of pumpkin puree, 3/4 cup sugar, one teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, two eggs, one can of evaportated milk, a pinch of ground nutmeg and a pie shell.
2 Mix the Dry Ingredients
Preheat your oven to 425° F. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl and set aside.
3 Whisk the Eggs
Beat 2 large eggs together in a large bowl.
4 Add the Pumpkin & Milk
Whisk the pumpkin puree and the sugar-spice mixture into the beaten eggs. Gradually whisk in 1 can of evaporated milk.
5 Pour the Filling into the Crust
Pour the pumpkin mixture into a chilled, unbaked pie shell and then sprinkle a mixture of ground cinnamon and ground nutmeg over the filling.
6 Bake the Pie
Bake at 425° F for 15 minutes. Reduce the temperature to 350° F and then bake for 40 to 50 minutes longer. To test if the pie is done, insert the tip of your knife. If it comes out clean, you're good.
7 Serve & Enjoy!
Allow the pie to cool completely on a wire rack. This will take about 2 hours. Slice the pie and top with a dollop of whipped cream and serve immediately.
You can store the pie in an airtight container in the fridge for up to 3 days (but we doubt it will last that long).
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Plus: Get the full recipe for this pumpkin pie »
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