Classic Pumpkin Pie

This homemade pumpkin pie features a smooth and spiced filling made with pumpkin, cinnamon, ginger, and cloves. It’s baked to perfection in a 9-inch pie shell and topped with whipped cream for the ultimate fall treat.

Ingredients

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
1 (15oz.) can pumpkin puree
1 (12oz) can evaporated milk
1 unbaked 9-inch deep dish pie shell or make your own
whipped cream

Instructions

Prepare the spice mixture: In a small bowl, mix together 3/4 cup sugar (or Splenda), 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
Prepare the filling: In a large bowl, beat 2 large eggs. Stir in the 1 (15 oz) can of pumpkin puree and the sugar-spice mixture until combined. Gradually stir in the 1 can (12 oz) of evaporated milk.
Assemble the pie: Pour the pumpkin mixture into the unbaked 9-inch deep dish pie shell, spreading it evenly.
Bake the pie: Bake in a preheated 425°F oven for 15 minutes. Then, reduce the temperature to 350°F and continue baking for another 40-50 minutes, or until a knife inserted into the center of the pie comes out clean.
Cool: Allow the pie to cool on a wire rack for at least 2 hours before serving.
Serve: Refrigerate the pie until ready to serve. Top with whipped cream before serving for the perfect finish.

Notes

Splenda Option: This recipe works well with Splenda in place of sugar, making it a great option for those looking to reduce sugar intake. The texture and flavor remain just as delicious with the substitute.
Storage: Keep the pie refrigerated. It can be stored for up to 3 days.
Spice Variations: Feel free to adjust the spices to your taste or add a pinch of nutmeg for extra warmth.