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The Best Baked Pumpkin Pie for a Perfectly Spiced Slice

The Best Baked Pumpkin Pie for a Perfectly Spiced Slice

A classic 9-inch pumpkin pie made with pure pumpkin puree, evaporated milk, eggs, and a perfectly balanced cinnamon, ginger, and clove spice blend. The result is a creamy, fragrant custard inside a beautifully browned crust.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
Pumpkin Filling
  • 15 ounces Pure pumpkin puree, not pumpkin pie filling
  • 3/4 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 2 eggs Large eggs
  • 12 fluid ounces Evaporated milk

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Fit the unbaked crust into a 9-inch pie plate and crimp the edges neatly.
  2. In a small bowl, combine the granulated sugar, salt, cinnamon, ginger, and cloves so the seasonings are evenly distributed.
  3. In a larger bowl, whisk the eggs. Add the pure pumpkin puree and spice mixture, stirring until the filling is smooth.
  4. Gradually whisk in the evaporated milk until fully incorporated and silky.
  5. Pour the filling into the unbaked crust. Place the pie in the preheated oven and bake at 425°F for 15 minutes.
  6. Reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, until the edges are set and the center still has a slight wobble.
  7. Cool the pie on a rack for at least 2 hours before slicing. Refrigerate any leftovers.

Notes

Use pure pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices. Do not overbake; a slight center wobble is desirable and helps prevent cracks and a grainy texture. Shield the crust edges with foil or a pie shield if they brown too quickly.