Traditional Pumpkin Pie

Want the recipe for the pumpkin pie that has brought holiday joy to generations of our family and friends? Creamy and rich with the right blend of warm spices, this is the recipe you need!

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings 6 slices

Ingredients

1 cup sugar
2 teaspoons flour
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon Salt
1 15- oz can pumpkin
3 well-beaten large eggs
1 cup evaporated milk
1 unbaked pie crust

Instructions

Mix sugar, flour, spices, and salt by hand until all clumps are removed.
In a separate bowl, whisk together pumpkin, eggs and evaporated milk until smooth.
Whisk dry ingredients into wet ingredients until very smooth. (See note below.)
Preheat oven to 400°.
Fit crust into 9" pie plate, crimping edge and trimming off excess pastry. Pour filling into crust and bake for 10 minutes.
Decrease oven temperature to 350° and continue baking for 40-50 minutes or until center of pie is set (i.e. does not jiggle when pie plate is gently tapped).
Remove from oven and allow to cool.

Notes

NOTE: The filling can be made and refrigerated a day ahead of baking. Remove filling from refrigerator and stir. Wait 15 minutes before filling crust and baking.