The Best Classic Homemade Pumpkin Pie Recipe
Enjoy a traditional homemade pumpkin pie with a flaky crust and a rich, spiced pumpkin filling. This recipe also includes an optional caramel pecan topping for an extra decadent touch.
Equipment
- Large bowl
- Oven
- Pie plate
- Wire cooling rack
Ingredients
For the Pumpkin Pie
- 1 9-inch Homemade pie crust or store-bought, deep dish, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin or fresh pumpkin puree
- 12 ounce can evaporated milk
For the Caramel Pecan Topping
- 1/2 cup light brown sugar packed
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
Pumpkin Pie Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, beat the eggs and pumpkin together. In a separate bowl, combine the granulated sugar, cinnamon, salt, ginger, and cloves, then add this mixture to the pumpkin and egg mixture.
- Gradually stir in the evaporated milk until fully combined, then carefully pour the pumpkin mixture into the unbaked pie shell.
- Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue to bake for another 40 to 50 minutes, or until the pie is set.
- To check for doneness, gently wiggle the pie; the center may have a slight jiggle but will set as it cools, or insert a sharp knife into the center—it should come out clean. Cool the pie completely on a wire rack before serving with whipped cream and caramel pecan topping, if desired.
Notes
The pie will continue to set as it cools, and can be checked for doneness with a gentle wiggle or by inserting a sharp knife into the center.