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Classic Pumpkin Pie Dessert: 7 Tips for Success

Pumpkin Pie Dessert
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This Classic Pumpkin Pie recipe delivers a smooth, creamy filling spiced with cinnamon, ginger, nutmeg, and cloves, all nestled in a flaky pie crust. It’s the ultimate holiday dessert, easy to make, and always a crowd-pleaser.

Ingredients

Scale
  • 1 pie crust (store-bought or homemade)
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 (12 oz) can evaporated milk
  • Optional: whipped cream and sprinkle of ground cinnamon for garnish

Instructions

  1. Preheat oven to 425°F. Place the pie crust in a 9-inch pie pan and refrigerate while you prepare the filling.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, brown sugar, and granulated sugar until smooth.
  3. Add cinnamon, salt, ginger, nutmeg, and cloves. Mix well.
  4. Whisk in the evaporated milk until the filling is creamy and combined.
  5. Pour the filling into the chilled pie crust. Use a pie crust shield or foil to cover the edges.
  6. Bake for 15 minutes at 425°F. Without removing the pie, reduce the oven temperature to 350°F and bake for an additional 40–50 minutes.
  7. The pie is done when the center is slightly jiggly but the edges are set. Remove and cool on a wire rack for 2–3 hours.
  8. Refrigerate or serve at room temperature with whipped cream and cinnamon if desired.

Notes

    Nutrition

    Find it online: https://bakerslider.com/classic-pumpkin-pie-dessert/

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