Pumpkin Pie

Tastes Better From Scratch

Easy pumpkin pie recipe, perfect for Thanksgiving!

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Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings 12

Ingredients

1 9 inch homemade pie crust, or store bought, deep dish, unbaked
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
15 oz. canned pumpkin or fresh pumpkin puree
12 oz. can evaporated milk

Instructions

Preheat oven to 425 degrees F.
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Notes

Make Ahead Instructions: You can make the entire pie the day before and store it the refrigerator, or prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.

Storage Instructions: Store-bought pumpkin pies can sit at room temperature because of the preservatives added, but homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days. Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing.

Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months, covered well. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.

Caramel Pecan Topping:

½ cup light brown sugar, packed
2 tablespoons heavy whipping cream
1 tablespoon light corn syrup
1 tablespoon butter
½ cup chopped pecans
½ teaspoon vanilla extract

Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.

Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools. Spoon topping over cooled pumpkin pie slices and top with whipped cream.

Pumpkin pie filling recipe is from Libby.