Classic Pumpkin Pie Recipe

 

Classic Pumpkin Pie Recipe: The Perfect Slice of Fall

When autumn leaves start to fall and the scent of cinnamon fills the air, there’s one dessert that always makes a grand entrance: Classic Pumpkin Pie. Rich, smooth, and perfectly spiced, pumpkin pie is a holiday staple that never goes out of style.

Whether it’s gracing your Thanksgiving table or simply satisfying a cold-weather craving, this recipe delivers the authentic, from-scratch pumpkin pie experience everyone loves—no fancy ingredients, no gimmicks—just that timeless, comforting flavor.

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🥧 Why You’ll Love This Classic Recipe

• 🎃 Rich and velvety filling with warm, aromatic spices

• 🥄 Perfectly balanced sweetness—not too sugary, just right

• 🧁 Easy to make with simple ingredients

• 🍽️ Perfect for holidays or cozy nights in

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🛒 Ingredients

For the Filling:

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)

• ¾ cup granulated sugar

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ½ tsp salt

• 2 large eggs

• 1 can (12 oz) evaporated milk

• 1 tsp vanilla extract (optional, but adds depth)

For the Crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

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👩‍🍳 Instructions

1. Preheat the oven

Preheat your oven to 425°F (220°C). Place the pie crust into a 9-inch pie dish and crimp the edges as desired.

2. Make the filling

In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Add the eggs and beat until smooth. Gradually stir in the evaporated milk and vanilla extract until fully combined.

3. Fill the crust

Pour the pumpkin mixture into the prepared pie crust, smoothing out the top with a spatula.

4. Bake the pie

• Bake at 425°F for 15 minutes.

• Reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.

• If the crust edges start browning too quickly, cover them with foil or a pie crust shield.

5. Cool and serve

Let the pie cool on a wire rack for at least 2 hours. This helps the filling fully set. Serve at room temperature or chilled, topped with whipped cream or a scoop of vanilla ice cream.

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🌟 Pro Tips for Pumpkin Pie Success

• Use canned pumpkin puree for convenience and consistent texture—but make sure it’s not pumpkin pie filling!

• Don’t overbake—the center should have a slight jiggle when you remove it from the oven.

• Spice it up: Add a pinch of nutmeg or allspice for extra autumn flavor.

• Make it ahead: Pumpkin pie can be made a day or two in advance and stored in the refrigerator.

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🍂 Serving Suggestions

Pumpkin pie is delicious on its own, but here are a few ways to elevate it:

• A dollop of fresh whipped cream and a dusting of cinnamon

• Drizzle with caramel sauce

• Serve with candied pecans or crushed gingersnaps for a crunchy topping

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🧊 Storage Instructions

• Refrigerate: Cover leftover pie and refrigerate for up to 4 days.

• Freeze: Yes, you can freeze pumpkin pie! Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

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🎃 Final Thoughts

This Classic Pumpkin Pie Recipe is everything a fall dessert should be—warm, inviting, and nostalgic. Whether you're baking it for Thanksgiving, Friendsgiving, or just because it’s a chilly evening, this recipe brings the flavor and coziness of autumn to every bite.

So preheat that oven, break out the cinnamon, and get ready to enjoy the season's most iconic dessert—homemade and unforgettable.