Perfectly Spiced Classic Pumpkin Pie Recipe

Easy Homemade Pumpkin Pie

Rich, creamy, and perfectly spiced, this Classic Pumpkin Pie recipe captures the essence of cozy fall traditions. Your Thanksgiving table deserves this pie!

Prep Time: 30 min | Cook Time: 1 hr | Total Time: 1 hr 30 min

Ingredients:

• 1 unbaked pie crust (homemade or store-bought)
• 1 (15 oz) can pumpkin purée
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ tsp kosher salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves or allspice
• ¾ cup whole milk
• ¾ cup heavy cream
• 3 large eggs
• 1 tsp vanilla extract

Step-by-Step Instructions:

1. Prep Crust: Preheat oven to 425°F. Roll pie crust into a 9½-inch deep-dish pan; chill 30 mins.
2. Blind Bake: Line crust with parchment paper, add pie weights, bake 12-15 mins. Remove weights, bake additional 5 mins.
3. Prepare Filling: Blend pumpkin purée, sugars, salt, and spices until smooth and glossy.
4. Cook Filling: Heat pumpkin mixture in saucepan over medium-high heat for about 5 mins, stirring until fragrant and steamy.
5. Finish Filling: Whisk milk, cream, eggs (temper eggs first), and vanilla into warm pumpkin mixture.
6. Bake Pie: Reduce oven to 375°F. Pour warm filling into warm crust. Bake 50-60 mins until slightly puffed and jiggly in center.
7. Cool & Serve: Cool pie completely before serving—pie will set further as it cools.

Pro Tips:

• Pureeing the pumpkin purée ensures a silky-smooth filling.
• Blind baking prevents a soggy crust.
• Perfect make-ahead dessert for stress-free holidays.

Nutrition Info Table:

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your

Easy Homemade Pumpkin Pie

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• Author: carlosramirez
• Total Time: 90 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

Rich, creamy, and perfectly spiced, this Classic Pumpkin Pie recipe captures the essence of cozy fall traditions. Perfect for Thanksgiving!

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Ingredients

• 1 unbaked pie crust (homemade or store-bought)
• 1 (15 oz) can pumpkin purée
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ tsp kosher salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves or allspice
• ¾ cup whole milk
• ¾ cup heavy cream
• 3 large eggs
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 425°F. Roll pie crust into a 9½-inch deep-dish pan; chill for 30 mins.
2. Line crust with parchment paper, add pie weights, and bake for 12-15 mins. Remove weights and bake for an additional 5 mins.
3. Blend pumpkin purée, sugars, salt, and spices until smooth and glossy.
4. Heat pumpkin mixture in a saucepan over medium-high heat for about 5 mins, stirring until fragrant and steamy.
5. Whisk milk, cream, eggs (temper eggs first), and vanilla into the warm pumpkin mixture.
6. Reduce oven to 375°F. Pour warm filling into warm crust and bake for 50-60 mins until slightly puffed and jiggly in center.
7. Cool pie completely before serving—pie will set further as it cools.

Notes

Pureeing the pumpkin ensures a silky-smooth filling. Blind baking prevents a soggy crust. This is a perfect make-ahead dessert for stress-free holidays.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American