Print Recipe

Pumpkin Pie Recipe

Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Jennifer Pallian BSc, RD

Ingredients

  • 15 ounces 440 mL pumpkin puree, canned/boxed or homemade
  • 1 cup whole milk
  • 1 cup brown sugar
  • 2 large eggs lightly beaten
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • ½ tsp kosher salt
  • 1 unbaked 9" pie shell Super Easy Pie Crust recipe here
  • Sweetened whipped cream for serving

Instructions

  • Position oven rack to bottom third of oven and place a baking stone or large baking sheet on top; preheat oven (and baking stone/sheet) to 400ºF.
  • Whisk all ingredients together in a large bowl, then scrape into an unbaked 9" pie shell. Bake 15 minutes, then reduce to 325ºF and bake 40 minutes more, or until pie is set (it'll still be a bit jiggly, but not loose). Cool on wire rack and serve warm, room temperature, or chilled, topped with whipped cream. Store cooled pie (and any leftovers) in the refrigerator.