Description
A comforting, custard-based classic with a flaky crust and warm spices. This from-scratch pumpkin pie is modern, easy, and perfect for fall gatherings.
Ingredients
1 (15 oz) can pumpkin purée
3/4 cup brown sugar
2 large eggs
3/4 cup evaporated milk
1 tsp cinnamon
1/2 tsp ground ginger
9-inch pie crust, unbaked
Optional: Fresh roasted pumpkin, coconut sugar, flax eggs, full-fat coconut milk, pumpkin spice blend, allspice or nutmeg
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, whisk together pumpkin purée, brown sugar, and eggs until smooth.
3. Stir in evaporated milk, cinnamon, and ginger until fully combined.
4. Pour the mixture into your pie crust (no need to blind-bake).
5. Bake for 50 minutes. The center should jiggle slightly.
6. Remove and cool for at least 30 minutes before slicing.
Notes
Pro tip: For caramelized crust edges, sprinkle turbinado sugar on the rim before baking.
Use graham cracker crust for crunch.
Top with maple whipped cream or roasted pepitas for flair.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin pie, fall dessert, Thanksgiving, easy pumpkin pie